Arrow Created with Sketch. Back to The Recipes Cranberry Hazelnut Crisps Snacks and Apps Low Carb np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 47 Ratings PRINT Page 1 Created with Sketch. Prep Time 10 minutes Cook Time 30 minutes 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. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Holly Monroe January 30, 2019 This is one of my favorite recipes. I have been eating keto for about one year now and these crackers fill the crunch spot I miss sometimes. They are a staple for us. Reply Page 1 Created with Sketch. 1 Reply [email protected] January 30, 2019 Holly, we're so happy to hear that you've been enjoying this recipe! Thanks for reaching out, we'll keep them coming! Reply Page 1 Created with Sketch. Kim Platt December 30, 2018 Has anyone made these in two regular loaf pans instead of 4 minis? If so, what was the cook time? Reply Page 1 Created with Sketch. 1 Reply [email protected] December 31, 2018 We haven't tried that ourselves, but your best bet is to start with a 50 minute bake time (check for doneness at that point, then continue baking as needed, checking every 5-10 minutes or so), then another 30 minutes for them to crisp up. Reply Page 1 Created with Sketch. Shaay December 19, 2018 I tasted these right out of the oven, and immediately grabbed the toasted hazelnuts to make up a second batch. These are delicious. I did make some changes, and I love how they turned out both as bread and as crackers. I added 1/2 teaspoon yeast to the 1/2 c of water (made it warm water). Not so much for rise as for that yeast flavor. I cut back on the baking soda, to 1.5 teaspoons. I also added 1 teaspoon dried rosemary (fresh would be even better!) and 1/4 teaspoon ground ginger. I threw the cranberries, nuts, and spices into my food processor. I don’t get the same beautiful sliced nuts, but it’s super easy and keeps my hands from hurting, so I found it worth the trade off. These are going to be a holiday tradition, beginning this year. Reply Page 1 Created with Sketch. 1 Reply [email protected] December 20, 2018 You just made our day, Shaay. Thank you so much for giving the recipe a try and sharing those modifications you made! We're so excited that you'll be adding this one to your yearly holiday baking list. Hope you and your family have a wonderful new year! Reply Page 1 Created with Sketch. 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 Page 1 Created with Sketch. 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 Page 1 Created with Sketch. 1 Reply Kathryn December 30, 2018 They stayed crisp just fine! I’m making them again for New Years and going to try using juniper berries! Reply Page 1 Created with Sketch. Jen November 19, 2018 I’m not big on sweet or sweeteners... will this taste ok without it? Reply Page 1 Created with Sketch. 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 Page 1 Created with Sketch. Sonyia November 17, 2018 How many Carbs? Reply Page 1 Created with Sketch. 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 Page 1 Created with Sketch. 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 Page 1 Created with Sketch. 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 Page 1 Created with Sketch. SUSAN DUNHAM November 13, 2018 How should this be stored once the slices are baked? Reply Page 1 Created with Sketch. 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 Page 1 Created with Sketch. 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 Page 1 Created with Sketch. 2 Replies Wendy November 14, 2018 I think 'flax eggs' would work. https://jessicainthekitchen.com/how-to-make-a-flax-egg/ Reply Page 1 Created with Sketch. [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 Page 1 Created with Sketch. Marsha November 12, 2018 Any alternate to the erythritol? My body hates it. Great laxative tho... Reply Page 1 Created with Sketch. 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 Page 1 Created with Sketch. 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 Page 1 Created with Sketch. 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 Page 1 Created with Sketch. Nicole November 11, 2018 What would you suggest to pair this with? Reply Page 1 Created with Sketch. 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 Page 1 Created with Sketch. Cathy November 10, 2018 Cranberry Hazelnut Crisps Reply Page 1 Created with Sketch. Jackie November 08, 2018 What are the macros for these?! Reply Page 1 Created with Sketch. 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 Page 1 Created with Sketch.