Sour Cream & Chives Keto Crackers

Servings: 24 crackers        Prep Time: 15-20 mins       Cook Time: 20-25 mins

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RECIPE
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1/2 cup (56g) Almond Flour
1/2 cup (60g) Lupin Flour
1 tbsp (8g) Golden Ground Flaxseed
1 tbsp (15g) Sour Cream
3 1/2 tbsp (52g) Water
1/2 tsp Salt
1/4 tsp Xanthan Gum

Preheat oven at 350F.


Add all the dry ingredients: almond flour, lupin flour, golden flaxseed, salt, and xanthan gum to a small mixing bowl. Give it a good stir, mixing the ingredients well.


Now add the sour cream and water. Using a rubber spatula, blend the ingredient together until a dough forms. (You may want to use your hand to get everything mixed well.) Place the dough on a sheet of parchment paper and shape it like a square. Lay another sheet of parchment paper on top and roll the dough out until it’s pretty thin, 1/4 inch or less if you want a thinner, crispier cracker.


Remove the top layer of parchment paper. Before cutting, if you want, add some holes to the crackers. I find the easiest way to do this is by using a dough docker. Using a pizza cutter, trim a 1/2 inch border around the dough but don’t remove it. During the cooking phase, the edges tend to get darker than the rest of the crackers. If you pre trim, then it easy to remove that part from the cracker. Now cut the rest of the dough to the size you would like your crackers to be.


Place crackers, still on parchment paper, on a cookie sheet. Bake in the oven for 20-25 minutes. Check them around the 10-minute mark, if they are nicely browned, lay a sheet of aluminum foil on top to stop the browning and cook the rest of the way.


Side Note: If you have a dehydrator, you can cook them for 10 minutes then place them in the dehydrator and cook at 160F for 2-4 hours, until crispy.

Nutritional Facts for 1 Cracker: 22.5 Calories, 0.4g Net Carbs, 1.6g Fat, 1.6g Protein.
 

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