Home / Recipes / Gluten Free / Keto Walnut and Pumpkin Seed Crackers
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
