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Keto Sour Cream and Chive Crackers

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These Deliciously Crunchy Keto Sour Cream and Chive Crackers are Really Easy to Make! They Can Be Made In Just Half an Hour. They’re Perfect For Your Favorite Dips, Spreads and Toppings! The Best Part is, You’d Never Even Know They’re Low Carb.

Keto Sour Cream and Chive Crackers

How do you Make Keto Sour Cream and Chive Crackers?

To Make these Delicious Keto Sour Cream and Chive Crackers, you melt the shredded mozzarella in a frying pan over medium heat. Remove from the heat, then add the sour cream. Stir until well combined.

Keto Sour Cream and Chive Crackers

Using a mixing bowl, add the almond flour, coconut flour, egg and chives to the cheese mixture. Mix until well combined. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.

Keto Sour Cream and Chive Crackers

Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet.

Keto Sour Cream and Chive Crackers

Keto Sour Cream and Chive Crackers

Brush the tops with the melted butter, then sprinkle with salt. Bake for 8 – 10 minutes. Place the dough scraps back in the fridge for another 10 – 15 minutes before rolling out again.

Keto Sour Cream and Chive Crackers

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Sour Cream and Chive Crackers

Keto Sour Cream and Chive Crackers

This Recipe For Keto Sour Cream and Chive Crackers is one of my favourite Keto Recipes. The Crackers are so Satisfying and are a Perfect Low Carb Substitute for Sour Cream and Onion Chips. My Family Loves them with Cheddar Cheese Slices or Dipped in one of Our Favourite Low Carb Dips. I used Freeze Dried Chives but you could use Fresh if you Prefer too. I also used a Cookie Cutter to Cut out my Crackers. You could use a Knife to cut out Squares if you’d like to.

Have You Tried Low Carb Fathead Dough Yet? If You Haven’t… You’ve Been Missing Out! It’s Amazing!!!  It’s Made With a Mozzarella Cheese Based Dough that’s So Versatile. It Makes an Awesome Keto Pizza Crust, Fathead Nacho Chips or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

Keto Sour Cream and Chive Crackers

Recipe Notes:

  • Make Sure to Use Parchment Paper NOT Wax Paper.
  • I used a Cookie Cutter to Cut out my Crackers. You could use a Knife to cut out Squares if you’d like to.
  • Keeping the dough cold in-between rolling it out will help get the dough super thin.
  • The thinner you roll out the dough, the crispier the crackers will be.
  • This recipe makes 60 Keto Sour Cream and Chive Crackers

Keto Sour Cream and Chive Crackers

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Keto Sour Cream and Chive Crackers

Keto Sour Cream and Chive Crackers

These Deliciously Crunchy Keto Sour Cream and Chive Crackers are Really Easy to Make and Can Be Made In Just Half an Hour. They're Perfect For Your Favorite Dips, Spreads and Toppings!
4.59 from 34 votes
Print Pin Rate
Course: Keto Crackers
Cuisine: American
Keyword: Appetizer, gluten free, Keto, Low Carb
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 60 Crackers
Calories: 85kcal
Author: Lyndsay Baker

Ingredients

  • 1 3/4 Cups Mozzarella Cheese Shredded
  • 2 Tbsp Sour Cream
  • 1 Egg
  • 1/4 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 2 Tbsp Chives
  • 2 Tbsp Butter
  • 1/8 Tsp Salt

Instructions

  • Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and chives to the cheese mixture. Mix until well combined.
  • Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes. Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.
  • Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted butter, then sprinkle with salt. Bake for 8 - 10 minutes, watching them closely. (Place any dough scraps back in the fridge for another 10 - 15 minutes before rolling out again.)
  • Note: Make sure to Parchment Paper NOT Wax Paper.

Nutrition

Calories: 85kcal | Carbohydrates: 1.9g | Protein: 4.1g | Fat: 6.6g | Fiber: 0.9g

 

Nutritional Info

1 Batch of Keto Sour Cream and Chive Crackers = 15 Servings

Each Serving (4 Crackers) =

85 Calories | 6.6 g Fat | 1.9 g Carbs | 0.9 g Fibre | 4.1 g Protein

1.0 g Net Carbs

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Keto Sour Cream and Chive Crackers

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Sour Cream and Chive Crackers, check out some of my other keto friendly recipes here:

 

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Keto Sour Cream and Chive Crackers

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Reader Interactions

Comments

  1. My daughter is allergic to almonds. Can I sub the almond flour for more coconut flour. How much if I can thank you.

    Reply

  2. I made these today and they are awesome tasting- Thank you!

    Any tips on how to make them crispier? I’m thinking I misinterpreted “super thin” made them too thick. Any tips are very appreciated!

    Reply

    • Hi Abby. You’re welcome, I’m glad you liked them. As for getting them crispier, definitely getting them as thin as you can and maybe cooking them for a minute or 2 longer would help as well. I also found that making sure there was a little space between the crackers while baking also helped.
      Lyndsay

      Reply

    • What a game changer!! These crackers are delicious! To make them crispy, I baked the amount of time listed. Took them out and let them cool completely. Then I baked them again at 250* for 20 minutes. AMAZING! Thank you so much for the recipe!

      Reply

  3. How do you melt the cheese? Microwaving didn’t do the trick, I guess I need more instructions. What I did come up with was good but the cheese cooled off too quickly to roll it out. Can I just use fine grated Parmesan cheese and just let the oven melt the cheese?

    Reply

  4. Please tell me how to sore these crackers and how long they will keep. I was wanting to make the ahead of time. Will i need to reheat in the oven. Thank you much.

    Reply

    • Hi MamaJay, Yes you can use only almond flour but the measurement will be different. You’ll need to add just a bit more because almond flour doesn’t absorb as much as the coconut flour does. Hope that helps.
      Lyndsay

      Reply

        • Jennifer – a bit more than the total of both flours. Rule of thumb with coconut flour is for every 1\4 cup coconut flower replace with 1 cup almond flour.

          Reply

    • Hi Raquel, I haven’t tried freezing them yet but if i was to, I’d try freezing the dough. Then defrost and roll out. I had a dough ball in the fridge for a few days and it rolled out and tasted the same as when it was first made. Hope that helps.
      Lyndsay

      Reply

  14. Mine didn’t work out. They stuck to the parchment paper so I tried putting them in a cupcake pan and they came out like muffins.

    Reply

  16. These are delicious but took way longer than 10 minutes to cook. The added salt on top is a must for me. I do have a question though. Should they be crunchy? Mine are not. I did make different thicknesses and that did not make a difference,

    A definite keeper for me! Thanks for such a great recipe.

    Reply

    • 5 stars
      After they are done , let cool and remake in 200 to dry up all the moisture in them.keep checking til they are super crisp and they stay like that once done.

      Reply

  17. I divided the dough into 8ths. And worked the batches like that. Even making them over a few days once the dough is done.

    Reply

  18. This may seem like a silly question, but do you use a hand mixer to combine the dry ingredients with the melted cheese?

    Reply

  19. 5 stars
    I’ve made these crackers dozens of times. I figured out once they are done if you let them cool then remake them on 200 til super crisp they stay that way. Ice stored these crackers for up to 3 weeks after recrisping them and they still tasted fresh and were crisp.ive also added dry ranch mix, and I’ve done them with cheddar which gives like a chez it flavor. I’m making a batch of each now. Thank you so much .

    Reply

    • 5 stars
      Thanks Dawn, what a great idea! I’m definitely going to keep this one around and try your method because I needed something other than the Just Like Wheat Thins recipe from THM that is my go to. Although that’s an awesome cracker, too, I’m trying to branch out a bit. I’m definitely trying the ranch and cheese it varieties.

      Reply

  20. Could you use regular flour? I’m not so into the keto so don’t keep almond or coconut flour on hand but like the overall idea of the recipe. Thanks in advance.

    Reply

  21. I did the recipe exactly as written..it was hard to roll the dough admit totally stuck tomthe parchment paper…what did I do wrong?

    Reply

  24. This recipe looks amazing and I just tried to make them but had a MAJOR fail with the cheese. I melted it on the stove-top, but it was a huge “glob” of cheese and I couldn’t do anything with it. Anyone have any suggestions?

    Reply

    • Hi Marie, lots of people use the microwave to melt the cheese and find it a bit easier. As for the stove top… is it possible it wasn’t quite melted enough? It’s sort of suppose to be a glob, lol. There is a sweet spot with the stove method. Too hot and the cheese starts to brown and if it’s not hot enough the cheese doesn’t blend together properly. I found using a good stiff spoon or food processor to mix the melted mozzarella and cream cheese together really well before adding the rest of the ingredients, also helps.
      Hope that helps.
      Lyndsay

      Reply

      • Hi Lyndsay! Thank you for the response. I tried them again today and melted the cheese in the microwave and it worked perfect. Thank you so very much!!!

        Reply

  25. These sound delicious and cant wait to try them out. Silly question what dip or spread would pair well with these ?

    Thanks so much !!!!

    Reply

  26. just going over ingredients and questioning if it is sour cream or cream cheese that is used. recipe calls for sour cream, but some comments mention cream cheese..

    Reply

  29. 5 stars
    Hi,
    I tried these crackers and really liked them but can’t figure out the carbs with these measurements my batch was of about 100 crackers so I’m lost here with nutrients please help

    Reply

    • Hi Farrah, the batch I made, made 60 Crackers and have 1 g net carb per 4 Crackers… so as long you used the same measurements of the ingredients 100 Crackers would be around .6 g net carbs per 4 Crackers.
      Lyndsay

      Reply

  32. 4 stars
    These were very good although I didn’t get much chive taste. I used a smaller cutter so they were about the size of cheese-its. Baked for 8 minutes and got about 80 crackers, Ate them with artichoke dip. Yum!

    .

    Reply

  33. 5 stars
    These are great!!! One of the reasons in the past I couldn’t stay on keto was not having crackers that I liked. You have insured my success when it comes to crackers!! The sour cream and chives were such a great flavor. Thank you!!! I have lost 15 pounds in about three weeks . I am in this for life so people like you that share recipes are greatly appreciated, at least by me:)

    Reply

  35. I’m reading that some had problems with getting them crispy. I”m wondering if after you bake them, would putting them in a dehydrator crisp them up? Has anyone tried this.

    Reply

    • I own an electric Brisker (looks like a bread box) and it keeps everything crisp for a long time for me – crackers last 3-6 months no problem and taste great still!

      Reply

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