There are so many Keto friendly dips out there, but WHAT do you dip in them? Regular crackers and chips are super high in carb. There are a couple options you can find online, but the ones I’ve had so far are NOT very good. So I decided to make my own.
The ones I made for myself I used sour cream and chive, but my husband doesn’t like chives/onions, so I made plain sour cream crackers for him. The plain sour cream ones are perfect to use to dip!
This cracker dough is pretty similar to fat head dough (which is super versatile and a staple of every Keto dieter!).
Here’s your ingredient list and recommended items for this recipe:
- mozzarella cheese
- sour cream
- egg
- almond flour
- coconut flour
- chives
- butter
- salt
- silicone mat
- mini cookie/cheese cutters
- rolling pin
- cookie sheet
- parchment paper
Sour Cream & Chive Keto Crackers
Prep Time: 40 min (including refrigeration time)
Cook Time: 15 min
Servings: 12
Net carbs per serving: 2
1 3/4 c mozzarella cheese, shredded
2 tbsp sour cream
1 egg
1/4 c almond flour
1/4 c coconut flour
2 tbsp chives
2 tbsp butter, melted
1/8 tsp salt
Start by putting the cheese in a microwave safe bowl and heating for 30 second at a time, stirring after each 30 seconds until cheese is melted. Add in sour cream and stir until well mixed. Once mixed, add in remaining ingredients. Stir or use your hands until well combined. Place in the refrigerator for 30 minutes or longer until chilled. This step is very important or the crackers will not roll out/cut easily!!
Preheat oven to 300 degrees. Once your dough has chilled, take a chunk of it (I did 1/4 at a time and left the rest in the fridge so it doesn’t soften) and roll it between two pieces of parchment paper. Roll to about 1/8 or 1/4 inch thick. Use your mini cookie/cheese cutters or a knife and cut out small crackers. Place the silicone mat on the cookie sheet and then place the crackers on the mat. You can put these pretty close together, they do not puff out/spread much at all. You can brush with melted butter and sprinkle with salt if desired. I did not do this part and they came out great!
Bake for 12-15 minutes or until browned. Remove and cool. Store in airtight container. You may have to adjust your cooking times depending on your oven. Play around with what works best for you, some ovens run hot. You want these to dry out and cook. If you cook too high, you’ll end up with it dark around the edges and soft in the middle.
