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prep time

25 min
cook time

15 min
ready time

40 min

Keto Walnut and Pumpkin Seed Crackers

Name: Carb Manager
Price: 39.99 USD
Rating: 4.8 (514400 reviews)

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

Quantity

Serving Size

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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

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.

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Comments 29

FullMoonChef 10 months 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.

2
StellarKale2023 a year 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 👏👏👏

4
SuperRadish833950 2 years ago

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

1
- StellarKale2023 a year ago
  
  Have you tried nutritional yeast? I'm curious if it would work?
  
  2
MirthfulCauliflower754120 2 years ago

Walnut allergic, but cashews will substitute, fabulous!

0
BlithesomeArugula244077 2 years ago

How is the best way to store them please

0
Pearliegirl 2 years ago

I love these crackers

1
MirthfulKale170167 2 years ago

These are so tasty! I love them I’m a charcuterie board, or as a snack all on their own.

2
FavorableCauliflower921768 3 years ago

Love these crackers..so tasty!!

2
ArmyBeth12 3 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.

3
- MiriamOkieTX 2 years 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.
  
  0
- Just_Juju 3 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.
  
  2
MirthfulKale170167 3 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!

4
AmazingRadish945066 3 years ago

I love them,!!,

0
StupendousCauliflower725757 4 years ago

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

2
Nancy 4 years ago

I loved them, very tasty

1
- Pearliegirl 2 years ago
  
  I don’t see why not. You may need more salt as Parmesan adds salt.
  
  0
DWEldemire 4 years ago

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

5
aboss 4 years ago

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

0
- StellarKale2023 a year 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.
  
  0
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!

3
Red 5 years ago

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

1
Suzanne 5 years ago

Best keto crackers. Love it!

1
Piper 5 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.

4
- recipewriter 5 years ago
  
  Thanks so much for your feedback! Glad you liked the recipe
  
  0
Anonymous 6 years ago

Is it walnuts or almonds?

0
- recipewriter 6 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!
  
  0
Hellun 6 years ago

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

1
- recipewriter 6 years ago
  
  Thank you for your feedback.
  
  1

Keto Walnut and Pumpkin Seed Crackers

Ingredients

Recipe Steps

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Comments 29