Keto Walnut and Pumpkin Seed Crackers
These thin and crispy keto crackers are perfect smothered with cheese or keto relish.
How to Make It
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.
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