Delicious low carb crisp bread for the holidays! These keto Cranberry Hazelnut Crisps are perfect for your charcuterie or cheeseboard. This post is sponsored by Pete and Gerry’s Organic Eggs.
You know, I’ve been doing this keto thing for a while now and I have come to the conclusion that there is no reason to go off track during the holidays. There really is no need, when almost everything can be made low carb and gluten free. Including these homemade keto crackers.
Is everything exactly the same as the higher carb version? No. And you shouldn’t expect it to be. You should enjoy it for what it is, and revel in the fact that you can indulge and yet be happier and healthier when it’s all said and done.
This holiday season, my friends over at Pete and Gerry’s Organic Eggs challenged me to come up with a healthy holiday recipe, which I was more than happy to do. And while the temptation was to go for a holiday dessert, I decided to tackle a healthy appetizer instead as that’s where I find people (including myself!) tend to indulge and because every special occasion should start with some delicious finger food. While you cook and get the main meal ready, your guests can nibble away. Or if you are the guest, your host will surely appreciate you bringing a little something to keep hunger at bay before the feast is ready!
Low carb crackers and crisps are remarkably easy to make. I spotted a store bought brand of these Cranberry Hazelnut Crisps and thought how perfect they would be for a holiday appetizer. Topped with a little brie or other cheese, maybe as part of a full charcuterie plate, they’d be delicious. But they needed a full keto-friendly makeover, as things like this always do.
A little research proved that these crisps were made as bread first and then sliced very thinly and dried out in a warm oven. The original doesn’t take eggs but keto breads and baked goods don’t hold together very well without a little eggy help, so I reached for my favorite eggs, Pete and Gerry’s Organic Eggs. Always delicious and healthy, and most importantly, and I love knowing that they are organically and humanely raised.
Tips for Making Cranberry Hazelnut Crisps
One thing I did find is that the dried cranberries, the hazelnuts, and the pumpkin seeds needed to be quite finely chopped, otherwise they tore the bread a little as I tried to slice it thinly.
The bread also needs to be very cold before slicing. After you cool the bread, it should be popped in the freezer for an hour or two. You don’t want it frozen solid but it should be quite firm as you cut into it.
When it comes to slicing, a really sharp non-serrated knife works best. Cut straight down to get thin slices. And you really do want them thin, no more than ¼ inch thick, so that they crisp up properly.
Finally, they may get a bit soft again and be less crisp if they sit out for a day. Easily addressed by popping them back in a warm oven (about 200F) for 10 to 20 minutes. They always feel a bit soft as they come out of the oven, but they crisp up as they cool.
This recipe makes a lot of crisps, plenty for a big holiday get together. But you can easily halve the recipe. Or you can make all four mini loaves and then slice and bake as you need them.
So are you ready to tackle the holidays in a healthy style? I for one am looking forward to it!
Please see my Low Carb Cranberry Hazelnut Crisps on Pete and Gerry’s.
Nutritional Info:
Serves 18 (makes 64 to 72 crackers)
Food energy: 152kcal
Total fat: 12.87g
Calories from fat: 115
Carbohydrate: 5.55g
Total dietary fiber: 2.75g
Protein: 5.96g
Want more delicious and healthy holiday recipes? Be sure to check out this Dairy-Free Eggnog from Pete and Gerry’s. Sub in your own low carb sweetener for a keto version!
Kathleen Christen says
These look so delicious! Thank you!
How many crisps are in a serving?
Thanks again.
Michelle G. says
Hi, Kathleen, Looks like about 4 crisps to a serving, based on total # of crisps and # of servings.
Carolyn says
It all depends on how many you can cut them into! It’s about 4 crackers.
Marisa says
OOOH! Might these be made in croutons too? I miss my craisins on my salads…; )
Carolyn says
Sure! That’s a great idea…
Karen says
My FAVE cracker …. You don’t even KNOW how much I love these things. I can’t wait to make these and put them on my cheese board and be all smug because they’re LC. Genius.
Carolyn says
Wonderful! I tried the original version a few weeks ago and decided I HAD to make them myself… Mine are harder to cut as thinly as a wheat based recipe would be but if I keep them in a warm oven, they crisp up nicely.
Paolina says
Can you freeze for later use?
Carolyn says
Don’t freeze them after baking. But you can freeze the loaves until you are ready to use them.
SUSAN DUNHAM says
There are two baking steps – at what point would you freeze them? The raw dough? or before slicing and baking the slices?
Carolyn says
Freeze the baked loaves.
Janet says
First you said don’t freeze after baking then you said freeze the backed loaf. Did you mean freeze the unbaked loaf?
Carolyn says
No. You freeze the baked loaf before slicing anyway so that’s when you want to freeze it if you are making it ahead. But you don’t want to freeze after you’ve sliced and baked the thin crackers, I don’t think they would fare that well.
Susan Dunham says
How should these be stored once baked?
Jackie says
About the unsweetened cranberries …I’ll have to make my own. Would I just dehydrate them or add erythritol per your recipe on site?
Andrea says
Same question. Do we use plain dried cranberries or the recipe you posted with Swerve in them?
Carolyn says
Whichever you want!
Sharon Wilson says
I live in South Africa – we only have dried cranberries in health shops at about 87g carbs per 100g – so not low carb. Any suggestions on how to solve. Would soaking them and re-drying them work? I really would like a nice crisp cracker for the upcoming holidays and these really sound delicious
Carolyn says
Unfortunately, no. When commercial dried cranberries are made, it’s by soaking them in a sugar syrup which gets right into the berry. Have you seen my recipe for making your own? Can you get fresh cranberries?
Sharon Wilson says
It’s a no I’m afraid – cranberries are not that popular here. Would cherries be a possibility? We do have a good supply of fresh ones on local farms
Carolyn says
Cherries are much higher carb but I suppose you can use a few.
DP says
Does anyone know an alternative to almond flour? Would another nut flour or lupin flour work? I can’t have coconut flour either. Thanks!
Carolyn says
Sunflower seed flour would work in these.
Cathy Bock says
This recipe is awesome! I have made these crackers 4 times now and they turn our consist and even people who claim not to like nuts, love them. I have to admit that I didn’t have the listed nuts so improvised with salted cashews and raw pecans. I decided I really like that combo so have continued to make the that way. I have been doing a keto style eating plan for more than 9 years now and think this is, hands down, the best cracker recipe so far! Thank you!!!!
TheaMaria says
What are the dimensions of your mini-loaf pans? They seem to come in a large variety of sizes! Thank you!
Carolyn says
Good question! I had some disposable ones that I used that were similar to this. https://www.amazon.com/DOBI-Pack-Mini-Loaf-Baking/dp/B01M5D29KG/ref=sr_1_2_sspa?ie=UTF8&qid=1546130964&sr=8-2-spons&keywords=disposable+mini+loaf+pans&psc=1
TheaMaria says
Thanks for information! Luckily, that is about the same size as the pans I have. Can’t wait to try these!
Elisha @UseHealthTips says
Cranberries are not so popular where I live too, I used blueberries instead. I don’t know about the taste of your recipe Carolyn ,mine turned out to be tasty but a little soggy
Carolyn says
If you used fresh blueberries, that would be part of the issue.
Cheri Hatfield says
We always have a batch of these around the house. The loaves freeze very well. Our favorite spread is to finely chop some additional dried cranberries (which I do myself with a dehydrator) and stir into some some softened cream cheese with a touch of sugar added. A delightful treat.
Susan Pelter says
I have been dying to make these and finally did! I subbed almonds for the hazelnuts. The recipe worked perfectly and mine looked just like yours, yay! The consistency is great, too. However, mine smell and taste somewhat eggy. I’m wondering if my eggs were too big or something. Next time, I may use just one yolk and two whites, or add some extract or herbs to cover up the eggyness. Has anyone else had this issue?