Are there any types of crispbread, available in the UK, with a low enough carb content to be acceptable on the BSD?

Hi Squidge – why not make your own, using almond flour and an egg, plus any flavourings and/or seasonings you might like to add. Roll the dough out thinly between sheets of baking parchment, score into the size of crisp bread you require and bake. They really couldn’t be simpler. I use this method to make very thin small crackers, but see no reason it won’t work just as well for a crisp bread. By making them yourself, you know what is in them and can calculate the cals and carbs according to how many pieces you make.