Keto Sour Cream and Chive Crackers

Name: Keto Sour Cream and Chive Crackers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1¾ Cups Mozzarella Cheese, Shredded; 2 Tbsp Sour Cream; 1 Egg; ¼ Cup Almond Flour; ¼ Cup Coconut Flour; 2 Tbsp Chives; 2 Tbsp Butter; ⅛ Tsp Salt

4.9

www.officiallyglutenfree.com

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Prep Time: 20

Cook Time: 10

Total: 30

Servings: 60

Cost: $0.53 /serving

Author : officially gluten freeLyndsay Baker Elizabeth officially gluten free Abby officially gluten free Micheal Lori officially gluten free Nathalie officially gluten free Pam Elizabeth Montgomery officially gluten free Sam officially gluten free Joy officially gluten free MamaJay officially gluten free Jennifer Stephanie Elizabeth officially gluten free Samantha officially gluten free Anne officially gluten free Lynn KELLY Raquel officially gluten free Sandra Roxana Lopez Wendy Paterson Dawn Beckwith Helene Stacy officially gluten free Dawn Beckwith Gabrielle A Yoder Sara Murphy officially gluten free Kim Peterson officially gluten free Karen officially gluten free Cheryl officially gluten free Marie Gordon officially gluten free Marie Gordon Andrea officially gluten free arleen officially gluten free Tara Gina officially gluten free Farah officially gluten free Dana officially gluten free Maria officially gluten free Jamie Lori Debi Collier Dawn Blakely Bass Suzanne Vanessa

Ingredients

Instructions

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Step 1

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.

Step 2

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.

Step 3

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.)

Step 4

Note: Make sure to Parchment Paper NOT Wax Paper.