Simple Everything Crisp Bread (Keto, Low-Carb, Gluten-Free)
If you have been craving something crispy you will want to make this Everything Crisp Bread for your weekly snack attacks.
Recipe type: Low-Carb Snack
Serves: 12
  • 2 large Eggs
  • ¼ tsp Pink Himalayan Salt
  • ½ cup grated Parmigiano Reggiano
  • 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
  1. Pre-heat oven to 350 degrees
  2. Add everything to a bowl and mix to combine
  3. On a baking sheet lined with parchment paper pour the crisp bread mixture
  4. 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.
  5. Bake for 25 minutes until the top is golden brown
  6. Remove from oven and cut into large rectangles. We got 12 in total.
  7. If you are able to move each crisp bread out a bit to separate that's even better.
  8. Bake for 2 hours at 200 degrees, turn off the oven and leave over-night.
  9. 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.
  10. Store in the freezer for 3 months and take out as needed.
Recipe by Canadian Budget Binder at