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Bread Substitute

Low Carb Recipe

Four low carb variations of crackers - faux wheat, wasa like crackers and butter cracker treats. Try all three!


Wasa Like Crackers

Wasa like crackers made with wheat bran, oat flour, whey powder, sesame seeds, salt and water.

1 cup wheat bran
2 tablespoons oat flour
3 tablespoons whey powder
1 tablespoon sesame seeds
1 teaspoon salt
1-1/2 cups water

Preheat oven to 350 degrees and spray cookie sheet well.

Mix ingredients and pour onto sheet. Spread (this is very watery). Try to get the bran mixture distributed evenly. Bake 10 minutes, remove sheet from oven, score crackers, and return to oven. Bake 15 minutes more. Turn oven off and let sheet sit in oven 1 hour.

Remove sheet from oven, and turn oven on to 250 degrees. With spatula, turn crackers over, and return to oven for 10 to 15 minutes. Turn oven off and let sheet sit in oven 1 hour. Letting the crackers sit in oven while it's off helps them to dry out.

Recipe makes 60 bite size crackers
Serving size: 1 cracker
Carbohydrates: 0.3

Faux Wheat Crackers

These Faux Wheat Crackers were the closest to Wheat Thins a low carber will get. They are a little dry, but with dip or peanut butter, they are really good.

1 cup whey protein
1/3 cup oat flour
1/4 cup wheat bran
1 egg
1-3/4 cup water
1 teaspoon salt

Preheat oven to 350 degrees. Mix all ingredients. Should be a thick but spreadable batter. Spray 11x14x1 cookie sheet WELL with cooking spray. Pour and spread batter onto pan. Sprinkle with salt. Bake 25 minutes. Batter should be set.

Remove from oven and use knife or pizza cutter to "score" into whatever size crackers you want. The dough can suntill be a little wet as long as the score lines stay. (If they don't, put back in the oven for 5 minutes and try again). Bake about another 15 to 20 min until crispy and golden.

Recipe makes 60 crackers. Carbohydrates: 0.4 each.

Butter Cracker Treats

8 tablespoons butter, soft
4 egg yolks
1/3 cup unbleached flour
1/3 cup wheat gluten flour
Salt to taste
Freshly ground black pepper to taste
1 teaspoon baking powder
1 cup whole almond meal

Once prepared, the dough will need to be refrigerated, so preheat oven to 325 degrees shortly before taking dough from fridge. Use two large, nonstick, heavy gauge metal cookie sheets.

Combine butter and two egg yolks in the bowl of an electric mixer and beat with a flat beater until thick and creamy. Add the remaining yolks and beat some more. Add all the other ingredients, stirring in at low speed or by hand. Refrigerate dough for about 30 minutes or longer, until the dough firms up and can be handled without sticking.

Form balls the size of grapes and put them on a cookie sheet. Allow room for some expansion. Flatten each cracker slightly with your fingertips.

Bake the crackers for 9 to 11 minutes, one cookie sheet at a time. The crackers should be barely golden with a slightly darker edge (avoid having the edges turn too dark). These crackers are great keepers (even at room temperature). They freeze well, too. Recipe makes 90 crackers.

Serving size: 1 cracker at 0.6 arbohydrates each.

Cheddar Crackers

Enjoy hot and spicy? Try these zesty Cheddar Crackers with sharp Cheddar, Worcestershire and cayenne spicing it up!

Cheddar Crackers

1/2 pound grated extra sharp Cheddar
1/2 cup cold butter, cut into small pieces
1 teaspoon Worcestershire sauce
Salt to taste
Dash of cayenne pepper
2 tablespoons gluten flour
1/4 cup oat flour
1/4 cup soy flour

Mix flours well in a separate bowl. Set aside.

Place the cheese, butter, Worcestershire, salt, and cayenne in a food processor and process until smooth. Add enough flour until the mixture forms a ball and holds together.

Form the dough into one 12-inch log and wrap tightly. Refrigerate for several hours (this dough also freezes for long periods of time; just make sure it is triple wrapped).

Preheat the oven to 400-degrees and heavily grease several baking sheets.

Slice the crackers into 1/4 slices and place about 1-1/2-inches apart on the prepared baking sheets.

Bake for about five minutes, or until the crackers are firm and starting to brown on the edges. Remove from the baking sheet and let cool on a paper towel lined wire rack. Recipe makes approximately 50 crackers. Serving size: 1 cracker, less than 1 carb per cracker.

Variation: Cheddar Cheese Crackers

1/2 pound Cheddar, shredded
16 tablespoons butter, softened
1/2 cup Splenda
3 cups soy flour

Combine cheese and butter. Stir in remaining ingredients; shape into a roll and chill until ready to bake. Preheat oven to 375 degrees.

Slice roll very thinly; place on cookie sheets and bake about 10 minutes. Makes 6 to 8 dozen. 4 crackers per serving.

Per Serving: 203 Calories (74 percent from Fat, 16 percent from Protein, 9 percent from Carb); 9 g Protein; 18 g Total Fat; 5 g Carbs; 0 g Fiber; 121 mg Calcium; 1 mg Iron; 184 mg Sodium; 41 mg Cholesterol