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

15 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 29

  • FullMoonChef

    FullMoonChef a month ago

    These remind me of the “sprouted seed crackers “ I have purchased from my local health food stores. Very good and nice to have with soup or a liver pâté (which I make from the chicken livers I get from whole birds I roast). Have even taken these on picnics to eat with cheese and salami. And, yes, I also found adding nutritional yeast a nice touch.

    • StellarKale2023

      StellarKale2023 8 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 9 months ago

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

        • StellarKale2023

          StellarKale2023 8 months ago

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

      • MirthfulCauliflower754120

        MirthfulCauliflower754120 9 months ago

        Walnut allergic, but cashews will substitute, fabulous!

        • BlithesomeArugula244077

          BlithesomeArugula244077 a year ago

          How is the best way to store them please

          • Pearliegirl

            Pearliegirl a year 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 2 years 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 9 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 2 years 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 3 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 a year 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 8 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 4 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 4 years ago

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

                            • Suzanne

                              Suzanne 4 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.