Top 10 · Updated October 2026

Best Low-Sugar Extruded Crispbreads

The 10 lowest-sugar extruded crispbreads products on this list range from 0 g to 0.2 g of sugar per 100 g. The extruded crispbreads with the least sugar per 100 g, ranked using label data. Ties are broken by Nutri-Score. We checked 422 extruded crispbreads with complete data.

1

Fette di riso mais e quinoa

Céréal · 200g

a NOVA 1 365 kcal 0 g sugar 7.9 g protein 2.1 g fat

Also: Palm oil free · Vegan · Vegetarian
2

Quinoa Crispbread

Orgran · 125g

c 373 kcal 0 g sugar 6.7 g protein 0 g fat

Also: Vegan · Vegetarian · No additives
3

Tartine croustillante sarrasin

Schär · 125 g

c 365 kcal 0 g sugar 8.1 g protein 1.8 g fat
4

Tostadas ligeras arroz integral y lino

SORIA NATURAL · 85 g (25 x 3,4 g)

c NOVA 1 374 kcal 0 g sugar 7.7 g protein 4.3 g fat

Also: Vegan · Vegetarian · No additives
5

Tostadas ligeras arroz integral y quinoa

SORIA NATURAL · 85 g

c 355 kcal 0 g sugar 8.9 g protein 0 g fat

Also: Vegan · Vegetarian
6

Tostadas de lino y arroz integral sin gluten sin lactosa

leon the baker · 90 g aprox

c NOVA 3 374 kcal 0 g sugar 7.7 g protein 4.3 g fat

Also: Palm oil free · No additives
7

Criollitas x3

Bagley · 300gr

d NOVA 4 423 kcal 0 g sugar 12 g protein 13 g fat

Also: Palm oil free
8

Bio-Knusperbrot Hafer, glutenfrei

Ekibio · 150g

b NOVA 3 384 kcal 0.1 g sugar 8.3 g protein 3.7 g fat

Also: Palm oil free · Vegan · Vegetarian
9

Tartines craquantes bio quinoa

Moissons De La Terre

b NOVA 4 367 kcal 0.2 g sugar 9.9 g protein 2.9 g fat

Also: Palm oil free · Vegan · Vegetarian
10

Tostadas ligeras de arroz y quinoa

SORIA NATURAL · 85 g (25 x 3,4 g)

c NOVA 1 358 kcal 0.2 g sugar 7.6 g protein 0.2 g fat

Also: Vegan · Vegetarian · No additives

How we built this list

We ranked all published extruded crispbreads on Foodmetria that have a photo and the required nutrition data, using values per 100 g from the product label. Ties are broken by Nutri-Score and by how often shoppers scan the product. Rankings update automatically as label data changes. Read our methodology.

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