A LOW-CARB CRISPY BREAD THAT YOU CAN MAKE AT HOME
Yay, for Everything Crisp Bread my friends as this is the cracker bread snack you WILL want to make and it’s SO EASY. Best of all is that you can add your own flavours and you don’t have to enjoy a low-carb, keto diet to love them as much as I do.
How cool is that?
I like to compare this Crisp Bread to a Ryvita or Wasa bread if you are familiar with that brand from the grocery store but you can make it at home for far less.
Keep in mind the texture and ingredients will differ but the crisp nature is what we were looking for as there are others out there that are similar but the crisp factor is missing.
Everyone who leads a low-carb lifestyle knows what I’m talking about when they dream about something crispy to eat as it can be tough to create products that offer that satisfaction.
The problem with gluten-free is that it lacks gluten which means your alternatives are nut-based for the most part which don’t offer much crisp at all.
Mrs. CBB has craved crispy anything for years now and we’ve burned our way through many recipe creations trying to crisp items up.
A recent chocolate chip nut cookie was probably our favourite cookie of all because it had a crispy texture but the outside looked like it was rolled in mud as they were that dark from over-baking them.
As much as we wanted to share them with everyone we just couldn’t bring ourselves to say, Hey try these even though they look burnt you might like them.
Moving along from the sweet side we head over to the crispy texture which you can get if you crate Parmigiano cheese and bake it into crisps or you can buy a bag at Costco for $11.99.
If you are a budget-conscious family like we are than snacking on $12 bags of cheese crisps will send your budget to the poor house faster than you can say, “Cheese”.
We haven’t shared our raw chocolate nut bars on the blog yet but this is where the idea in part came for the everything crisp bread.
I’d like to say that this recipe turned out great at the first go but like many low-carb recipes it takes precision and multiple efforts to create a solid recipe.
Our first and only mistake was not baking them long enough on a low-heat. It can be very tempting to pull these
Everything Crisp Breads out of the oven when they look done but let them bathe in the low heat of an oven even after you turn it off.
Perhaps our best tip would be to leave them in there over-night and pretend like you didn’t make them. Make sure this is only AFTER you turn the oven off.
We kept the Everything Crisp Bread in the oven at 200 degrees for about 2 hours then over-night to yield a super crisp bread that is so good with cream cheese, jams or deli-meats and cheese.
The gorgeous specs of cheese that you can see throughout adds so much flavour and I must warn you that you will need to add flavour to the crisp bread or they will be bland.
This is why we chose the Everything Bagel Seasoning (without black sesame seeds) but you can add them too.
As far as the cheese is concerned we opted for hard cheeses such as Asiago which you can buy at just about any grocery store and the Parmigiano Reggiano cheese.
Don’t use that pre-grated stuff in bottles or containers.. it’s just NOT the same. It’s cheaper but nothing like the real-deal.
A little of the Italian cheese goes a long way compared to the cheap stuff that tastes horrible and nothing like real Parmigiano and you must add a load of it for any flavour in my opinion.
If you don’t care for either of those cheeses you can try anything you’d like but I’d stick to hard-cheese that you can grate. If you go with soft cheeses your cracker will turn into a melted mess.
The nuts you can purchase at Costco in bulk if you have a membership for an excellent price or you can hang-tight and hope for some deals at the grocery store. You can also buy Sunflower Seeds and Pumpkin Seeds online from Amazon Canada for cheap.
Sesame seeds are super cheap to buy but we struggled to find a large quantity apart from visiting the Bulk Barn so we ordered Sesame Seeds From Amazon Canada. The same goes for the binder Psyllium husk and spices garlic powder and onion powder which you can buy at Amazon, Bulk barn or any grocery store.
How to make Everything Crisp Bread
Note: The water is not listed in these ingredients but you will see it in the recipe with instructions below.
The great thing about this Everything Crisp Bread is that it is a one bowl deal which I love because it keeps it simple. The Everything Crisp bread does require a double-bake as would a Keto Italian biscotti cookie to allow it to firm and crisp.
If you prefer a thicker crisp bread just remember you might need to leave it longer in the oven at 200 degrees and perhaps give it a day to crisp up even more. It’s worth the wait trust me and I don’t even eat Keto as part of my diet, I’m just the chef.
Perhaps you’d like to keep your Everything Crisp Bread on the thin side which you can do by flattening it out thinner on your parchment paper. Just remember to keep it even and in square fashion for cutting purposes.
If you want to get even fancier you can take your thin Everything Crisp Bread and cut it into bite-size pieces before the second bake and have yourself some chips to dip. Party food, yes!!!
We managed to get 12 pieces of the Everything Crisp Bread but like I mentioned you can cut it as large or small as you’d like them. For ease of cutting we used a large thick sharp knife or you can use a pizza cutter.
So, let’s get to this recipe and I’ll show you just how easy it is!!
Nutrition Info: 24.2 net carbs for the entire recipe in part according to the Atkins online carb counter or approx 2 net carbs per cracker if cut into 12 crackers
- 2 large Eggs
- ¼ tsp Pink Himalayan Salt
- ½ cup grated Parmigiano Regianno
- ½ cup grated Asiago Cheese
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1½ cups Sesame Seeds
- 1 Tbsp Psyllium Husk
- ¼ cup Pumpkin Seeds
- ½ cup Sunflower Seeds
- ½ cup cold water
- Pre-heat oven to 350 degrees
- Add everything to a bowl and mix to combine
- On a baking sheet lined with parchment paper pour the crisp bread mixture
- With your hands pat it down and form it into a rectangle or square to about ¼ inch thick. You can make it as thin or thick as you'd like but you will have to adjust baking times.
- Bake for 25 minutes until the top is golden brown
- Remove from oven and cut into large rectangles. We got 12 in total.
- If you are able to move each crisp bread out a bit to separate that's even better.
- Bake for 2 hours at 200 degrees, turn off oven and leave over-night.
- Enjoy the next morning. We left ours on a plate and set them in the toaster oven for a couple of days and found the flavours we far better. If you put them in a bag when they are hot or even warm they will become soft. It's best to leave them to the open air. This batch lasted one week in a zip bag in the breadbox.
- Store in the freezer for 3 months and take out as needed.
Enjoy the next morning. We left the crisp bread on a plate and set them in the toaster oven for a couple of days and found the flavours we far better. If you put them in a bag when they are hot or even warm they will become soft.
It’s best to leave them to the open air. This batch lasted one week in a zip bag in the breadbox.
Store in the freezer for 3 months and take out as needed.
If you try this let me know in the comments what you thought!