KETO SOUR CREAM AND CHIVE CRACKERS #lowcarb #ketodiet

This Recipe For Keto Sour Cream and Chive Crackers is one of my most loved 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 Favorite Low Carb Dips. I utilized Freeze Dried Chives however you could utilize Fresh in the event that you Prefer as well. I additionally utilized a Cookie Cutter to Cut out my Crackers. You could utilize a Knife to remove Squares on the off chance that you'd like to.

On the off chance that you haven't knew about The ketogenic diet (frequently called keto), it's a low-carb, high-fat eating regimen that offers similitudes to paleo, Whole30, and Atkins. It includes radically lessening sugar admission, and supplanting it with fat. At the point when in ketosis, your body changes to consuming fat for its essential fuel source.

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!

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Ingredients

• 1� Cups Mozzarella Cheese, Shredded
• 2 Tbsp Sour Cream
• 1 Egg
• � Cup Almond Flour
• � Cup Coconut Flour
• 2 Tbsp Chives
• 2 Tbsp Butter
• ? Tsp Salt

Instructions

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.
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.
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.)
4. Note: Make sure to Parchment Paper NOT Wax Paper.

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