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.
Serves 18 (makes 64 to 72 crackers)
Food energy: 152kcal
Total fat: 12.87g
Calories from fat: 115
Total dietary fiber: 2.75g
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!