Keto Walnut and Pumpkin Seed Crackers

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    40 min

Keto Walnut and Pumpkin Seed Crackers

14 ratings

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

Keto Walnut and Pumpkin Seed Crackers

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Water


    3 tablespoon

  • Chia Seeds

    Chia Seeds

    2 tablespoon, whole pieces

  • Parmesan Cheese

    Parmesan Cheese

    2 tablespoon, grated

  • Olive Oil

    Olive Oil

    2 teaspoon

  • Onion Powder

    Onion Powder

    1 teaspoon

  • Rosemary, Fresh

    Rosemary, Fresh

    ½ tablespoon

  • Food Cupboard Home Baking Almonds Ground by Sainsbury's

    Food Cupboard Home Baking Almonds Ground by Sainsbury's

    2 ounce

  • Walnuts


    ¼ cup, halves

  • Pumpkin Or Squash Seeds, Shelled, Unsalted

    Pumpkin Or Squash Seeds, Shelled, Unsalted

    ¼ cup, whole pieces

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    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 2
  • 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 3
  • 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 4
  • 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 5
  • 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.
    Step 6

Comments 28

  • StellarKale2023

    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

      SuperRadish833950 4 months ago

      Any suggestions for a dairy-free version of these? Maybe I could substitute the parmesan with something else?

      • StellarKale2023

        StellarKale2023 3 months ago

        Have you tried nutritional yeast? I'm curious if it would work?

    • MirthfulCauliflower754120

      MirthfulCauliflower754120 4 months ago

      Walnut allergic, but cashews will substitute, fabulous!

      • BlithesomeArugula244077

        BlithesomeArugula244077 6 months ago

        How is the best way to store them please

        • Pearliegirl

          Pearliegirl 7 months ago

          I love these crackers

          • MirthfulKale170167

            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

              FavorableCauliflower921768 a year ago

              Love these tasty!!

              • ArmyBeth12

                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

                  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

                  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

                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

                  AmazingRadish945066 2 years ago

                  I love them,!!,

                  • StupendousCauliflower725757

                    StupendousCauliflower725757 3 years ago

                    Delicious. I left out the rosemary, but otherwise followed the recipe exactly. Will def be making these again.

                    • Nancy

                      Nancy 3 years ago

                      I loved them, very tasty

                      • Pearliegirl

                        Pearliegirl 7 months ago

                        I don’t see why not. You may need more salt as Parmesan adds salt.

                    • DWEldemire

                      DWEldemire 3 years ago

                      Delicious and crunchy snack! I think I’ll add garlic powder to my next batch.

                      • aboss

                        aboss 3 years ago

                        Could I substitute nutritional yeast for the parmesan to make it dairy free?

                        • StellarKale2023

                          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

                        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

                          Red 3 years ago

                          Do they stay crispy if being stored in a Tupperware for a few days?

                          • Suzanne

                            Suzanne 3 years ago

                            Best keto crackers. Love it!

                            • Piper

                              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

                                recipewriter 4 years ago

                                Thanks so much for your feedback! Glad you liked the recipe

                            • Anonymous

                              Anonymous 5 years ago

                              Is it walnuts or almonds?

                              • recipewriter

                                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

                              Hellun 5 years ago

                              These are delicious and worked well. No modifications needed to the recipe.

                              • recipewriter

                                recipewriter 5 years ago

                                Thank you for your feedback.