A common complaint I hear from people at the beginning of their keto journey is that they miss food with a crispy texture. 

Fortunately, there are plenty of recipes out there for crunchy things: from crackers to this delicious seed crispbread recipe. It will satisfy your craving for crispy and crunchy bread, without sacrificing your diet.

Since I make them with seeds only, they are gluten-free, low carb, and packed with fiber.

I like to eat them with a thick spread of butter and perhaps a slice of cheese, but they go well with all sorts of toppings. Try them out with smoked salmon and dill, or why not a tuna salad? 

The inspiration for this recipe comes from Martina Johansson's book The Keto Guidebook.

Keto crispbread


Flaxseeds 60 g / 1 dl 2 oz
Sesame seeds 100 g / 1,5 dl 3.5 oz
Sunflower seeds 150 g / 2,5 dl 5.3 oz
Chia seeds 50 g 1.75 oz
Almond flour 45 g / 1 dl 1.5 oz
Psyllium husk powder 60 ml / 4 msk 4 tbsp
Water 5 dl 2 cups
Salt 5 ml / 1 tsk 1 tsp


Part 1 — 5 minutes of prep time and 8 hours of idle time

  1. Combine the flaxseeds, sesame seeds, and chia seeds in a large mixing bowl (the seeds double in size). Pour in the water and set it aside for 6 hours.
  2. Add the sunflower seeds and more water if needed. Stir and leave it for an additional 2 hours.
  3. Get rid of any excess water with a colander, but don't rinse the seeds — we need the gel to make the bread bind. 

Part 2 — 15 minutes of prep time, 4 hours of baking time, and 1 hour of idle time

  1. Heat oven to 100 ºC / 210 F, with the hot air setting if available.
  2. Combine the almond flour, psyllium husk, and salt in a separate mixing bowl. 
  3. Combine the flour mix with the seeds and stir well. Let it rest for 5 minutes.
  4. Cover 2 oven plates with baking sheets or non-stick mats and grease them lightly with your preferred neutral oil.
  5. Spread the mixture as thin as you can on the two plates. Make it as thin as possible! The "dough" is very brittle, so it's better to pat it carefully with your fingers rather than pressing it with the palms. Moisten your hands with some oil to avoid the mixture sticking to your fingers.
  6. Put the plates in the oven and set a timer for 2 hours.
  7. Take them out and carefully flip the bread over. Put the plates back in the oven for another hour.
  8. Lower the heat to 50 ºC / 120 F and set a timer for 1 hour.
  9. Take the bread out of the oven and let them cool on a wire cooling rack. Don't worry if they still are a bit soft and bendy, they will harden as they reach room temperature. The last time I made them, I waited around one hour.
  10. Carefully slice/break the bread into your desired cracker size. I use to make mine 11x7 cm / 4x3 inches, which results in around 20 crackers from one batch.
  11. Enjoy!

These will easily keep for two weeks in the pantry, but I doubt that they will remain for that long. 😊


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