Sour Cream and Chive Crackers (Egg-Free)

Posted on October 20, 2012. Filed under: Snacks & Savory Treats | Tags: , , , , |

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Chives and Sour Cream Crackers; Pile of Crackers, Cream Cheese in the Background | Low-Carb, So Simple!

These melt-in-your-mouth crackers are a healthy alternative for sour cream and onion potato chips. These amazingly simple crackers are tasty and crunchy — perfect as such, or with various toppings.

 

 

 

Sour Cream and Chive Crackers (Egg-Free)

2 cups = 480 ml = 230 g almond flour
small bunch ≈ 0.7 oz ≈ 20 g fresh organic chives
2.5 oz = 70 g sour cream
1 teaspoon (or to taste) unrefined sea salt
(1/2 teaspoon organic garlic powder)

 

Directions

  1. Preheat the oven to 250 °F or slightly lower (100 °C).
  2. Chop the chives into small pieces.
  3. In a medium bowl, mix all the ingredients by hand. Knead for a half a minute or until smooth.
  4. Place the dough on a baking sheet lined with parchment paper. Place another parchment paper on the dough. Using a rolling pin, roll the dough between the two parchment papers as thin as you can.
  5. Remove the topmost parchment paper.
  6. Cut the dough with a knife or pizza cutter into squares.
  7. Put in the oven and bake for 50–60 minutes. Check frequently so that the crackers don’t get too dark or burn.
  8. Cool completely and break into squares.

 

 

Nutrition information Protein Fat Net carbs kcal
The whole batch: 57.9 g 136.9 g 18.9 g 1539 kcal
Per cracker if 40 crackers in a batch: 1.4 g 3.4 g 0.5 g 38 kcal
Per cracker if 60 crackers in a batch: 1.0 g 2.3 g 0.3 g 26 kcal
Per cracker if 80 crackers in a batch: 0.7 g 1.7 g 0.2 g 19 kcal

 

 

Chives and Sour Cream Crackers; Crackers, Chives and Sour Cream | Low-Carb, So Simple!

 

 

Tips for making the crackers

These are very simple and easy crackers to make. Chilling the dough and baking takes the longest time.

For rolling the dough, I have developed a technique where I hold the rolling pin from the middle rather than from the ends. I press the rolling pin on the dough and roll it constantly pressing it firmly against the dough. From my experience this is the easiest and the fastest technique to roll this firm dough.

Chives and Sour Cream Crackers, Piles with Cream Cheese Filling | Low-Carb, So Simple!

 

 

My experiments with the crackers

In my first experiments I added one egg to the dough. The needed amount of almond flour was quite much in order to keep the dough firm enough. I used 2 1/2 cups (600 ml) almond flour, but the amount of dough was a bit too much so that it would have fit on one baking sheet.

I wanted to reduce the amount of almond flour so that the dough would fit on one baking sheet. But, if I reduce almond flour, I have to reduce wet ingredients as well, otherwise the dough won’t be firm enough. Since you really cannot reduce anything from an egg (well, you could separate the egg and use either the yolk or the white), and reducing the amount of sour cream didn’t come into question because I wanted to have enough sour cream flavor, I decided to try what happens if I simply omit the egg. That was worth trying, the result was crunchy and the crackers melted in the mouth!

With egg the crackers were crunchy, but the texture was a bit, um, leathery or so. It’s difficult to describe, but at least they weren’t melt-in-your-mouth crackers.

I wanted to do some more experiments with the amount of sour cream. I used 2 cups (480 ml) almond flour and tried with 2.5 oz (70 g), 3 oz (85 g) and 4 oz (115 g) sour cream. The first brought the crunchiest results.

The first batch I baked at 300 °F (150 ° C) for a half an hour. The edges got darkish and the center wasn’t crunchy. Then I tried to dry the crackers so that I heated the oven to 350 °F (200 ° C), put the baking sheet in the oven and turned off the heat. Quite okay, but it took some 5 hours before the crackers were ready and crunchy. In the end I found that 250 °F  or slightly lower temperature (100 ° C) brings the best results.

 

Chives and Sour Cream Crackers; Ready for Halloween | Low-Carb, So Simple!

 

 

Tips for variation

These crackers are very easy to vary. Choose your favorites from the cornucopia of herbs and spices. Fresh or dried, mild or spicy, exotic or plain, everything suits.

I made one batch of garlic bread crackers where I substituted 1 tablespoon garlic bread seasoning for chives. The crackers were really yummy!

 

Chives and Sour Cream Crackers; Ready for Halloween 2 | Low-Carb, So Simple!

 

After baking so huge amount of crackers, I developed also some spreads and dips to go with them. Stay tuned for my spine-chilling, hair-raising Halloween spread recipe which I’m going to publish next week!

 

———–

Update October 23rd, 2012: Removed chilling phase from the directions. I tried this recipe twice without chilling the dough, and it worked extremely well! Actually the dough was easier to roll when it wasn’t that hard. And the result: delicious thin, crunchy, melt-in-your-mouth crackers :)

 

Chives and Sour Cream Crackers; Ready for Halloween 3 | Low-Carb, So Simple!

 

 

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36 Responses to “Sour Cream and Chive Crackers (Egg-Free)”

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I halved the batch the first time and weighed the sour cream and just threw in a bunch of chopped chives and it was fabulous! These are the best low carb crackers I have made! After 50 minutes I turned the oven off and let them sit in there for a bit. They are just cruncy enough. Can’t wait to make another batch!

Hi Lisa! Thank you for your comment and trying out my recipe. Makes me really happy that you like the crackers!

Do I weigh the flour or use a measuring cup as I would usually do to measure out 2 cups of flour?

Than you.

I think the best way is to weigh the almond flour, as it’s a more accurate method.

Can you use a dairy free sour cream? These look so good, but I have a dairy allergy too. Thanks!

Hi Donya, as long as it has similar, smooth texture like the dairy version, it should work. The sour cream binds the ingredients together, and for that it has to be smooth and silky. Otherwise the dough won’t hold together. Hope this helps!

Will tofu sour cream work?

Hi Janet, I haven’t tried sour cream tofu with these, but if it has similar, smooth texture like the dairy version, it should work. The sour cream is for binding and because of that the texture needs to be smooth so that it holds together.

Can I use ricotta cheese instead of the sour cream?

Hi Ivana, I think ricotta might be a bit too stiff stuff, but of course you can try. Maybe you can add a splash of milk, cream or water to make the batter easier to knead. Just be sure not to add too much fluid, the batter has to be really stiff that you can roll it and cut out shapes from it. Hope this helps!

No way! If you take two cups of almond flour and add 2.5 ounces of sour cream, how could that bind together? Add a quart of water? (sarcasm) I tried and it would not come together until I added about five times the amount of sour cream. The result was not pretty!

Hi, I’m sorry to hear that you were not satisfied. What kind of almond flour did you use? Was it either extremely finely ground almond flour and/or fat-reduced almond flour? Did your two cups of almond flour weigh 8 oz? I use brands like Bob’s Red Mill, which is not fat-reduced or not very finely ground.

Usually it looks at first that the ingredients won’t bind together, but if you continue kneading, the dough will be just fine. Obviously this didn’t work for you. I wonder what went wrong.

Could these b made using regular flour? I can’t eat nuts

Hi Allison, I wish I could help, but it’s so long time since I’ve baked with regular flour that I have to admit that I have forgotten most of it. However, I doubt the substitution works just like that, I expect that you have to adjust the amount of sour cream as well. I wonder if an egg is also needed for binding.

I’ve cut eggs out lol. Thankfully wheat is still my friend. Perhaps I’ll give it a try, what texture should the dough be—pliable but not sticky ?

Ok, then no eggs :) Yes, exactly, the dough should be pliable but not sticky. I think it’s a good idea to add the flour gradually and knead well after each addition, until you have reached the desired consistency.

I always roll out the dough between two parchment papers, but if you use wheat flour, I guess you can leave out the topmost parchment paper and just sprinkle wheat flour on top of the dough that it doesn’t get stuck to the rolling pin. Almond flour based dough just usually requires two parchment papers, because it simply gets stuck to the rolling pin.

I’ve read a lot of recipes that say you can substitute sunflower seed flour for nut flours and it works just as well. A good option for those who are allergic.

Thanks, Carol, that’s a very valuable tip!

[…] Tapas: deviled eggs + homemade hummus/sour cream + chive crackers + veggies/ranch dip + cheese platter […]

Hi Elviira!
I made these crackers and they turned out great! I love your website! I was wondering how you store them once they’ve been made…in the pantry or refrigerator?

Hi Amber, thank you for your kind comment! Wonderful that you like the crackers. I would recommend to store them covered at room temperature, in the fridge they get soft and moist. Btw, you have a very nice blog!

Hi :) I have just come across your blog for gluten free cooking and saw these chives crackers, am so excited, can’t wait to try them! I am not actually celiac but I find I have an intolerance to wheat and dairy when I have it, my stomach blows up like a balloon, so I am looking at trying more gluten free options :) great recipes xx

Hi Alana! Welcome to my blog :) Hope you like these crackers, for me they have always been a huge success, last time I served them in my Halloween party (I cut out bat shapes from the dough). If you try them out, please tell me how you liked them!

Wow! These are better than Wheat Thins! lol Thanks for an Awesome recipe! :D

Hi Diana! You’re welcome :) Great to hear that you like my cracker recipe!

These look amazing! I plan to make them for my next batch of crackers. Love sour cream and onion chips, so I’m sure I’ll love these!

Thanks for stopping by and let me know how you like them if you try them out!

I’m so happy I found your blog! My house is slowly being filled with such fantastic low-carb goodies. :) Over the last couple of months I have tried *a lot* of low-carb recipes from a lot of places and haven’t been very impressed with much of what I’ve made, but so far I’ve loved every recipe I’ve tried from your site. Thank you! I made these crackers a few nights ago and they were super easy to make (I actually got them in the over before my toddler went to bed), full of flavor, and *delicious*. I really enjoyed them quite a lot. :)

Tara, so great to hear! Makes me really happy :)

Do you know of any way to freeze these, either in their prepared form or just in their dough state? I have two family members with diabetes that these would be perfect for on Christmas, but I won’t want to spend the time in the kitchen that day making them from scratch. The recipe looks amazing though, and I was wondering if you could offer any guidance in that area :0)

Danielle, I’ve had good experiences in freezing the ready crackers. I just put them in a ziplock bag. They keep well in the freezer for a couple of weeks.

These look tasty! I have no chives on hand, but may make some of these today with cayenne pepper and a touch of garlic in the dough, then on the last roll of the rolling pin, sprinkle some sea salt on top and lightly press it in before baking. I’m a bit of a salt fiend. Bet they’d also be great with rosemary and a bit of lemon zest in them, and with cracked black pepper lightly pressed onto them before baking. I’m looking forward to making a variety of yummy crunchies, and am thinking these will be a handy treat for me to take when we go to family get-togethers for the holidays! Thanks!

Hi Lene! Thanks for the comment! The beauty of these crackers is that they are easily modifiable, you simply can use your favorite spices. And your ideas for variation sound wonderful! Especially the combination of lemon zest and black pepper is really yummy!

These crackers sound fantastic. I am not sure which type of sour cream you are using. Is it the pudding-like texture sour cream that is bought in containers, or the liquid pourable type?

Nancy, thanks for your comment! I use sour cream which has pudding-like texture.


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