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Cranberry Hazelnut Crisps

  • Snacks and Apps
  • Low Carb
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5/5 - 52 Ratings
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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

Nutritional Information

Serv. Size: 6 crackers, Servings: 12

Calories 220, Fat Cal. 150, Total Fat 17g (26% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 320mg (13% DV), Total Carb. 16g (5% DV) [12g (4%)], Fiber 4g (16% DV), Sugars 6g, Protein 8g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (8% DV), Iron (8% DV), Vitamin D (2% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

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.

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RESPONSES

Julie Delohery

October 28, 2019

This recipe sounds great I can't wait to make it.

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1 Reply

[email protected]

November 27, 2019

These crisps are just perfect for the holiday season Julie! We'd love to hear what you think when you give them a try!

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Sylvia Adams

September 19, 2019

This sure looks good

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1 Reply

[email protected]

September 19, 2019

We promise you they are, Sylvia, and we hope you let us know what you think if you do give them a try!

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Pat Himelick

September 07, 2019

What are the net carbs in this recipe?

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1 Reply

[email protected]

September 08, 2019

Hi Pat! One serving (about 4-5 crisps) comes in at just under 2 net carbs, You can find more nutritional info here: https://alldayidreamaboutfood.com/low-carb-cranberry-hazelnut-crisps/. Hope this helps!

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Cheri

September 07, 2019

Oh my gosh these smell & taste amazing. HOW did you KNOW I had brie cheese that needed a new cracker recipe? Hubby kept asking if I'd tasted them yet & how incredible they smelled baking. For sure a WINNER. I was in a time crunch, didn't read all the helpful hints so may be a repeat but turning loaves over & slicing from the bottom was much easier.

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1 Reply

[email protected]

September 08, 2019

Woohoo! We're so excited that you and your hubby loved how these crackers turned out, Cheri. If that's not perfect timing, we don't know what is!

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vanessa

March 21, 2019

keto

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1 Reply

[email protected]

March 21, 2019

Indeed these are, and just as good (if not better) than the traditional kind!

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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.

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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!

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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?

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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.

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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.

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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!

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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.

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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.

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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!

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Jen

November 19, 2018

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

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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!

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Sonyia

November 17, 2018

How many Carbs?

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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!

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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.

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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!

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SUSAN DUNHAM

November 13, 2018

How should this be stored once the slices are baked?

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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.

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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...?

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2 Replies

Wendy

November 14, 2018

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

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[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!

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Marsha

November 12, 2018

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

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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/.

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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.

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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!

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Nicole

November 11, 2018

What would you suggest to pair this with?

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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!

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Cathy

November 10, 2018

Cranberry Hazelnut Crisps

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Jackie

November 08, 2018

What are the macros for these?!

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1 Reply

[email protected]errys

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!

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