My newest cracker favourite is definitely these sour cream and chive keto crackers!
I made them and was virtually eating them straight from the baking tray as others were in the oven. So sooooo good! Seriously, I dare you to tell me when you make them that these couldn’t be boxed up and be a best selling Arnotts Keto Cracker!
The Ingredients
- 200 g almond meal for a nut free cracker substitute defatted sesame flour.
- 30 g grated parmesan, I use Hunter Belle Smokey Barbecue Bacon cheese but any kind of hard cheese like parmesan will do.
- 50 g sour cream
- 1/2 tsp sumac, available in most supermarkets.
- 1 tbsp chives fresh chopped
- Sea salt flakes
How to Make Them
Instructions have been given for thickness in rolling the Sour Cream & Chive Keto Crackers.
These crackers come out delicious either wafer thin (think super crispy ) and a little thicker like a standard cracker.
I am not talking crap when I say these are delicious and easily my favourite.
I am making more today and I thought a really nice alternative version might be with some tomato powder and basil for a real Italian pizza flavour. I so have to give that a go too.
Next Recipes To try
I am a huge lover of creating new keto and low carb cracker recipes. Personally I think grain and gluten free crackers are soooo much better than ones based on wheat flour. You can find many of my low carb cracker recipes in the eBook Keto Crackers and Cookies.
- Almond Crispy Crackers
- Seasoned Keto Crackers
- Barbecue Shapes
- Vegemite and Cheese Crackers
- Sesame Crispy Crackers
CONNECT WITH MAD CREATIONS
Don’t forget to link up with Mad Creations on social media so you never miss a recipe.
Instagram | Pinterest | Facebook | 365 |
Sour Cream and Chives Keto Crackers
Ingredients
- 200 g (1.75 cups) almond meal
- 30 g (1 oz) grated parmesan I use Hunter Belle Smokey Barbecue Bacon Cheese
- 50 g (4 tbsp) sour cream
- 1/2 tsp (0.5 tsp) sumac
- 1 tbsp (1 tbsp) chives fresh chopped
Topping
- sea salt flakes I use Maldon smoked sea salt
- lemon pepper I use Goya brand lemon pepper it is amazing!
Instructions
CONVENTIONAL METHOD
- Preheat oven to 180℃. Line 2 baking trays with baking paper
- Combine all ingredients in bowl. Turn out onto silicone mat or large sheet of baking paper. Cover with another sheet of baking paper. Roll out to 1-2mm thickness. Cut to shape and carefully transfer to prepared baking trays
- Turn oven down to 150℃. Season the crackers with salt flakes. Bake 7-10 minutes. Cooking times may vary due to thickness of cracker. Please keep a watch after the 6 minute mark and remove any crackers that are lightly golden and firm when tapped with your fingertip. Allow to cool on wire rack before serving
THERMOMIX METHOD
- Preheat oven to 180℃. Line 2 baking trays with baking paper
- Add almond meal, parmesan, sour cream and sumac to mixer; mix 15 sec/speed 5.
- Add chives; mix 5 sec/reverse/speed 3.
- Turn out onto silicone mat or large sheet of baking paper. Cover with another sheet of baking paper. Roll out to 1-2mm thickness. Cut to shape and carefully transfer to prepared baking trays
- Turn oven down to 150℃. Season the crackers with salt flakes. Bake 7-10 minutes. Cooking times may vary due to thickness of cracker. Please keep a watch after the 6 minute mark and remove any crackers that are lightly golden and firm when tapped with your fingertip. Allow to cool on wire rack before serving
Leave a Reply