Crunchy, cheesy, and seriously easy to make. That’s exactly what these keto pumpkin seed and cheddar crackers are all about.
Finding good low carb snacks that actually satisfy that cracker craving can be tough. Most store-bought options are either too expensive or just don’t taste that great. These homemade ones are a way better option.
Sharp cheddar cheese is baked right into the dough, so every bite has real flavor. The smoked paprika and garlic powder add a subtle kick that makes them hard to stop eating.
You roll the dough thin, press pumpkin seeds into the top, score it into squares, and bake. They come out golden and crispy every time.
These are great for meal prep too. Make a batch, store them in an airtight container, and you’ve got a keto friendly snack ready to go for the whole week.
Why You’ll Love This Recipe
Satisfies That Cracker Craving – Finding a crunchy and savory cracker on keto is tough but these taste like the real deal.
Packed With Healthy Fats – Almond flour and pumpkin seeds and olive oil give you quality fats that actually keep you full.
Perfect for Dipping – These are sturdy enough to scoop up guacamole or cream cheese without breaking apart.
Recipe Ingredients
- 1 cup Almond Flour
- 1/2 cup Shredded Sharp Cheddar Cheese
- 1/4 cup Raw Pumpkin Seeds (pepitas)
- 2 tbsp Ground Flaxseed
- 1 Large Egg
- 1 tbsp Olive Oil
- 1/2 tsp Smoked Paprika
- 1/4 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
How To Make
Step 1
Preheat the oven to 325°F.
Step 2
In a medium bowl, combine the almond flour, shredded cheddar, ground flaxseed, smoked paprika, garlic powder, 1/4 teaspoon of the salt, and black pepper. Add the egg and olive oil, then stir until a soft dough comes together.
Step 3
Place the dough on a large piece of parchment paper. Press it into a flat disc, then lay a second piece of parchment on top. Roll the dough out to about 1/8-inch thickness in an even rectangle.
Step 4
Remove the top parchment. Scatter the pumpkin seeds evenly over the surface of the dough, then gently press them in using the rolling pin. Sprinkle the remaining 1/4 teaspoon salt over the top.
Step 5
Score the dough into small squares or rectangles using a pizza cutter. Transfer the parchment with the dough onto a baking sheet.
Step 6
Bake for 20 to 24 minutes, until the crackers are golden brown and firm. Let them cool completely on the baking sheet before snapping apart. The pumpkin seeds add a gorgeous look and wonderful crunch.
Tips
Score Deep Enough Before Baking
When you use the pizza cutter to score the dough, press down firmly so the lines go almost all the way through. Light, shallow lines will disappear as the dough spreads slightly in the oven.
Deep score lines make it so much easier to snap the crackers apart cleanly after they cool. If you skip this or go too light, you’ll end up breaking them into random jagged pieces instead of neat squares.
Use Finely Shredded Cheddar
Shred the cheddar yourself on the fine side of a box grater instead of using pre-shredded bags. Pre-shredded cheese is coated in anti-caking starch, which adds unnecessary carbs and doesn’t blend into the dough as smoothly.
Finely shredded cheese also melts and distributes much more evenly throughout the dough. This gives you a consistent cheesy flavor in every single cracker instead of random clumps of cheese in some and none in others.
Press the Pumpkin Seeds in Firmly
When you scatter the pumpkin seeds on top, don’t just lightly tap them. Put the parchment paper back on top and roll over them with real pressure so they push into the dough.
If the seeds are just sitting on the surface, they’ll pop right off once the crackers cool and you try to snap them apart. You want them embedded enough that they stay put but still stick up a little for that nice crunch.
More Recipes
- Keto Churro Chaffles
- Low Carb 3-Ingredient Peanut Butter Cookies
- Low Carb Caramel Pecan Clusters
- Low Carb Chocolate Bark with Sea Salt
- Low Carb Pumpkin Cheesecake Bars
Frequently Asked Questions
Can I use a different type of cheese instead of sharp cheddar?
Yes, you can swap the sharp cheddar for other firm, flavorful cheeses like aged gouda, gruyere, or parmesan. Just make sure whatever cheese you pick is finely shredded so it blends smoothly into the dough.
Softer cheeses like mozzarella or cream cheese won’t work as well here because they change the texture of the dough and can make the crackers too soft instead of crispy.
Keto Pumpkin Seed & Cheddar Crackers
Ingredients
Equipment
Method
- Preheat the oven to 325°F.
- In a medium bowl, combine the almond flour, shredded cheddar, ground flaxseed, smoked paprika, garlic powder, 1/4 teaspoon of the salt, and black pepper. Add the egg and olive oil, then stir until a soft dough comes together.
- Place the dough on a large piece of parchment paper. Press it into a flat disc, then lay a second piece of parchment on top. Roll the dough out to about 1/8-inch thickness in an even rectangle.
- Remove the top parchment. Scatter the pumpkin seeds evenly over the surface of the dough, then gently press them in using the rolling pin. Sprinkle the remaining 1/4 teaspoon salt over the top.
- Score the dough into small squares or rectangles using a pizza cutter. Transfer the parchment with the dough onto a baking sheet.
- Bake for 20 to 24 minutes, until the crackers are golden brown and firm. Let them cool completely on the baking sheet before snapping apart. The pumpkin seeds add a gorgeous look and wonderful crunch.