Low-carb crispbread
Low GI
GL 4.5 per 100 g
- High fiber content
- Moderate sodium content
Low-carb crispbread has a glycemic index of 25, lower than plain High-Fiber Crispbread (45).
Updated May 23, 2026 · Sources: Logi Nutrition Team (USDA-derived composition, AI-assisted) · Not medical advice · Report an error
Forms of High-Fiber Crispbread
- GI 45 · GL 30 per 100 g
High-Fiber Crispbread - GI 25 · GL 5 per 100 g seed based
Seed-based crispbread (flax, chia, pumpkin) - GI 55 · GL 19 per 100 g whole
Whole grain waffle with hummus - GI 35 · GL 21 per 100 g amaranth
Amaranth crispbread - GI 45 · GL 25 per 100 g gluten freeseeds
Gluten-Free Seed & Oat Crispbread - Barley crispbreadGI 45 · GL 29 per 100 g barley
- GI 45 · GL 29.3 per 100 g wholebrand: wasa
Whole grain crispbread - +5 more
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Low-carb crispbread is one of the 11,117 foods Logi scores when you photograph a meal — with the portion.
Nutrition Facts (per 100g)
per 100g
| Calories | 350 kcal |
| Carbohydrates | 18 g |
| Sugars (Total) | 2 g |
| Natural | 2 g |
| Added | 0 g |
| Fiber | 18 g |
| Soluble | 5.4 g |
| Insoluble | 12.6 g |
| Protein | 18 g |
| Fat | 20 g |
| Saturated | 3 g |
| Unsaturated | 15 g |
| Sodium | 400 mg |
Processing Level
Why this score?
- High fiber content
- Low glycemic index
- Good protein source
- Moderate sodium content
- Processed product
- Contains added fats from seeds/nuts
Low-GI recipes on Logi Food Coach
Frequently Asked Questions
What is the glycemic index of Low-carb crispbread?
Low-carb crispbread has a glycemic index of 25 (Low) and a glycemic load of 4.5 per 100 g.
Is Low-carb crispbread good for people with insulin resistance?
Low-carb crispbread has a low glycemic index (25), making it a good option for people with insulin resistance. It causes a slow, gradual rise in blood sugar.
Which form of High-Fiber Crispbread has the lowest glycemic load?
Low-carb crispbread has the lowest glycemic load of all forms of High-Fiber Crispbread in this database (4.5 per 100 g).
Check Low-carb crispbread in the Logi app, with your portion.
