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prep time
25 min
cook time
15 min
ready time
40 min
Keto Walnut and Pumpkin Seed Crackers
These thin and crispy keto crackers are perfect smothered with cheese or keto relish.
Ideal for snacking or for serving on our keto holiday cheese board!
Net Carbs
1.9 g
Fiber
2.4 g
Total Carbs
4.4 g
Protein
6.3 g
Fats
13.5 g
157 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Water
3 tablespoon
Chia Seeds
2 tablespoon, whole pieces
Parmesan Cheese
2 tablespoon, grated
Olive Oil
2 teaspoon
Onion Powder
1 teaspoon
Rosemary, Fresh
½ tablespoon
Food Cupboard Home Baking Almonds Ground by Sainsbury's
2 ounce
Walnuts
¼ cup, halves
Pumpkin Or Squash Seeds, Shelled, Unsalted
¼ cup, whole pieces
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 6
40 min
Step 1
Preheat the oven to 300 degrees Fahrenheit and line a shallow oven tray with baking paper.Step 2
Add the walnuts and pumpkin seeds to a food processor and pulse to form a crumb.Step 3
Finely chop the rosemary. Add the crumb to a mixing bowl along with the ground almonds, chia seeds, rosemary, onion powder, Parmesan, salt and pepper. Stir well to combine.Step 4
Add the water and oil to the bowl and stir well until a dough forms. Wrap the dough in plastic wrap and chill for 10 minutes in the fridge.Step 5
Remove the dough from the fridge and place between two sheets of plastic wrap. Roll the dough to an even thickness - about 3 mm and use a cookie cutter or knife to cut out 18 even crackers.Step 6
Transfer the crackers to the lined baking tray and bake for 12-15 minutes until firm and golden brown. Cool completely before serving.
Comments
StellarKale2023 3 months ago
Success! Because I have a 'let's use what I have' policy I used ground walnuts rather than walnuts. I used both Linwoods ground pumpkin seed and ground sunflower seeds with goji berries (because I had stored them together in the one jar). I also substituted nutritional yeast for the parmesan cheese because it's what I had. I added perhaps an extra teaspoon of water because I wondered if the yeast would have a higher level of absorption. I used a lovely mixed salt condiment, Cape Herb & Spice seasoned salt that I have been enjoying lately. It all worked beautifully. This is a keeper 👏👏👏
SuperRadish833950 4 months ago
Any suggestions for a dairy-free version of these? Maybe I could substitute the parmesan with something else?
StellarKale2023 3 months ago
Have you tried nutritional yeast? I'm curious if it would work?
MirthfulCauliflower754120 4 months ago
Walnut allergic, but cashews will substitute, fabulous!
BlithesomeArugula244077 6 months ago
How is the best way to store them please
Pearliegirl 7 months ago
I love these crackers
MirthfulKale170167 a year ago
These are so tasty! I love them I’m a charcuterie board, or as a snack all on their own.
FavorableCauliflower921768 a year ago
Love these crackers..so tasty!!
ArmyBeth12 2 years ago
Are ground almonds the same as using almond flour or do I need to find ground almonds or grind my own almonds? Thank you.
MiriamOkieTX 4 months ago
In the case of this recipe you can use almond flour (blanched/skins removed) or almond meal (with skins) or ground almonds (means almonds that have been ground without specifying with or without skin. If you choose to grind whioe almonds, be sure not to over grind to the point the oil is extracted and you will have almond paste very quickly depending on your processor. I personally only buy organic almonds as glyphosate along with other cancer causing chemicals, herbicides and pesticides and when I can't afford organic I don't eat them.
Just_Juju a year ago
No it’s not the same. Ground almonds are synonymous with almond meal. Almond meal is almonds ground with their skins on. It’s coarser. Almond flour is usually blanched with skins removed and it’s a much finer consistency, used for baking when a smoother texture is needed.
MirthfulKale170167 2 years ago
These are so tasty! I love the warmth of the rosemary and the saltiness of the Parmesan. Perfect as a snack on its own or on a charcuterie board. Thanks for the great recipe!
AmazingRadish945066 2 years ago
I love them,!!,
StupendousCauliflower725757 3 years ago
Delicious. I left out the rosemary, but otherwise followed the recipe exactly. Will def be making these again.
Nancy 3 years ago
I loved them, very tasty
Pearliegirl 7 months ago
I don’t see why not. You may need more salt as Parmesan adds salt.
DWEldemire 3 years ago
Delicious and crunchy snack! I think I’ll add garlic powder to my next batch.
aboss 3 years ago
Could I substitute nutritional yeast for the parmesan to make it dairy free?
StellarKale2023 3 months ago
I was thinking that would work as I don't have any parmesan cheese in the cupboard at the moment. Did you try the nutritional yeast? I'm curious if it was successful.
Caffers 3 years ago
These are delicious! I’ve been searching for some Keto crackers that are actually crispy and tasty and these hit the spot. I left them in the oven to cool down afterwards and this really worked to crisp them up. I also had to use melon seeds instead of pumpkin seeds as I didn’t have any and I’m not sure of the macros for melon seeds. Will definitely be making a double batch next!
Red 3 years ago
Do they stay crispy if being stored in a Tupperware for a few days?
Suzanne 3 years ago
Best keto crackers. Love it!
Piper 4 years ago
Delicious! These are so crunchy, much better than another cracker recipe I tried. I pulsed the walnuts down a bit before adding the pumpkin seeds. And then I finished everything off in the food processor, no need to transfer to another bowl. They were so good, I made a double batch the following day. However, I was out of pumpkin seeds so I substitute it with sunflower seeds. Same great texture, but the flavor was definitely different. Sunflower seeds are good in a pinch, but the crackers much tastier with pumpkin seeds. The dough also freezes nicely, I put mine in a Ziploc bag after wrapping it in plastic wrap, too.
recipewriter 4 years ago
Thanks so much for your feedback! Glad you liked the recipe
Anonymous 5 years ago
Is it walnuts or almonds?
recipewriter 5 years ago
Hi! Sorry, I’m not sure I follow the question? Ground almonds are used to help bind the biscuit as a flour and walnuts are used for crunch and texture. Hope that helps!
Hellun 5 years ago
These are delicious and worked well. No modifications needed to the recipe.
recipewriter 5 years ago
Thank you for your feedback.