Promotions and Offers
cranberry-hazelnut-crisps
Back to The Recipes

Cranberry Hazelnut Crisps

  • Snacks and Apps
  • Low Carb
  • Holiday
5/5 - 44 Ratings
PRINT
Prep Time 10 minutes
Cook Time
Serving Yield 64-72 crackers

These cranberry hazelnut crisps are keto-friendly and bake in bulk to make holiday entertaining a breeze.

By: All Day I Dream About Food

Ingredients

  • 2 large Pete and Gerry’s Organic Eggs
  • 1/2 cup unsweetened dried cranberries (can use freeze-dried)
  • 1/2 cup roasted hazelnuts
  • 1/3 cup pumpkin seeds
  • 3 cups almond flour
  • 1/4 cup erythritol sweetener (use a brown sugar version if possible)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 to 3/4 cup water
  • 1 tablespoon apple cider vinegar

Directions

Step 1

Preheat the oven to 350F and grease 4 mini loaf pans well.

Step 2

Use a sharp knife to finely chop the cranberries, hazelnuts, and pumpkin seeds. Transfer to a bowl and stir in the almond flour, sweetener, baking soda and salt.

Step 3

Stir in the eggs, ½ cup water, and the apple cider vinegar until well combined. The mixture will be like a thick batter. It won’t be pourable but it should be scoopable. If it’s too thick to stir properly, add water 1 tablespoon at a time until it thins out.

Step 4

Divide the mixture among the prepared mini loaf pans and smooth the tops. Bake 30 to 35 minutes, until the tops are golden brown and firm to the touch.

Step 5

Remove and let cool completely in the pans. Once cool, remove from the pans and place in the freezer for at least one hour. They need to be very firm for cutting but they shouldn’t be frozen solid.

Step 6

Preheat the oven again to 250F and line two baking sheets with parchment paper.

Step 7

Use a large sharp non-serrated knife to slice as thinly as possible, no more than ¼ inch thick. Place the slices on the prepared baking sheets and bake 20 to 30 minutes, until browned and firm to the touch. Turn off the oven and let the crisps stay inside until completely cool.

Notes

It’s important to chop the dried cranberries and nuts up well, as larger pieces make it more difficult to slice the bread thinly. Very thin slices crisp up best.

The bread should 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.

Slice using a really sharp non-serrated knife. Cut straight down to get thin slices, no more than 1/4 inch thick, so that they crisp up properly.

If your crisps get soft after sitting out for a while, you can simply crisp them back up in a 200F oven for 20 minutes or so.

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!

x

COMMENTS

* Required

RESPONSES

Kathryn

November 20, 2018

I baked these tonight and left the Erythritol out completely. I used freeze dried raspberries as they are fairly low carb and nice and tart. They came out great! I will add rosemary next time for sure. I can’t wait to dive into some brea with these on Thursday. Hoping they stay crisp.

Reply

1 Reply

[email protected]

November 20, 2018

That's wonderful news, Kathryn! Rosemary sounds like a delicious addition. Thanks for giving the recipe a try - we know it'll be a huge hit on Thanksgiving! If you run into any issues with crispiness, feel free to pop them in a 200F oven for 20 minutes or so to get that crunch back.

Reply

Jen

November 19, 2018

I’m not big on sweet or sweeteners... will this taste ok without it?

Reply

1 Reply

[email protected]

November 20, 2018

Hi Jen, it looks like a few others have tried the recipe without sweeteners and had success! If you want to substitute more dried or freeze-dried cranberries or another fruit of your choice, that's always an option. Hope they turn out well!

Reply

Sonyia

November 17, 2018

How many Carbs?

Reply

1 Reply

[email protected]

November 19, 2018

Hi Sonya, one serving of these crisps (about 4-5 crisps) will have a total of 6 carbs (and about 2 two carbs). You can find more nutritional info here: https://alldayidreamaboutfood.com/low-carb-cranberry-hazelnut-crisps/. Hope this helps!

Reply

Nancy

November 15, 2018

What can sub to get the typical rain crisp brown color if using white erythritol? Or is baking enough to brown it? All about presentation.

Reply

1 Reply

[email protected]

November 20, 2018

Hi Nancy, you can go ahead and use white erythritol if that's what you have on hand. You're right on the money: the baking process is what browns the crisps. Let us know if we can answer any other questions for you!

Reply

SUSAN DUNHAM

November 13, 2018

How should this be stored once the slices are baked?

Reply

1 Reply

[email protected]

November 16, 2018

Great question, Susan. We recommend storing the crisps in an airtight container in your pantry or cupboard. If they lose some of their crunch during storage, you can always pop them back in the oven for a few minutes to help them crisp up again.

Reply

Lindsay

November 13, 2018

This may seem like such an unusual questions, but I wonder if any vegan substitute for eggs could be used in this...?

Reply

2 Replies

Wendy

November 14, 2018

I think 'flax eggs' would work. https://jessicainthekitchen.com/how-to-make-a-flax-egg/

Reply

[email protected]

November 13, 2018

Hey Lindsay, we're not quite sure if egg substitutes would work in this recipe. Most of them seem to contain potato starch, which isn't ideal for a low-carb or keto diet - but if that's something you aren't worried about, feel free to give it a try!

Reply

Marsha

November 12, 2018

Any alternate to the erythritol? My body hates it. Great laxative tho...

Reply

1 Reply

[email protected]

November 12, 2018

Absolutely, Marsha! You can substitute the erythritol with anything from monkfruit to stevia. Here's a conversion table (along with some fantastic and comprehensive information on the differences between natural sweeteners) that we've found to be useful: https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/.

Reply

Vickie

November 12, 2018

These are delicious! They'll be a wonderful snack for when everyone else is munching on chip & dip, I'll have these all ready for my brie. I actually loved the bread before it was sliced and baked. It would be wonderful with a thick slab of butter with my eggs at breakfast.

Reply

1 Reply

[email protected]

November 12, 2018

We're so glad that you enjoyed the recipe, Vickie. These crisps are a lifesaver when you're surrounding by those starchy holiday snacks. We haven't thought to try this as bread rather than sliced crisps, but it sounds like we need to!

Reply

Nicole

November 11, 2018

What would you suggest to pair this with?

Reply

1 Reply

[email protected]

November 11, 2018

These are delicious with a smear of soft brie, your favorite aged cheese, or some sliced salami. If you're having a holiday party this season, they make a fantastic addition to a charcuterie board. Hope that helps, Nicole!

Reply

Cathy

November 10, 2018

Cranberry Hazelnut Crisps

Reply

Jackie

November 08, 2018

What are the macros for these?!

Reply

1 Reply

[email protected]

November 08, 2018

Hi Jackie, one serving (about 4-5 crisps) comes in at just under 2 net carbs, 5.96 grams of protein, and 12.87 grams of fat. You can find more nutritional info here: https://alldayidreamaboutfood.com/low-carb-cranberry-hazelnut-crisps/. Hope this helps!

Reply

Related Recipes