Sour Cream and Chive Crackers (Egg-Free)

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

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.




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!






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)


  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




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

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I cannot tell you how many low carb crackers I have tried. This is the first one I have loved. I made mine with Mrs. Dash onion and herb seasoning,lemon pepper, onion powder, garlic powder, sea salt and dill seed. Yum. Yum. Thank you!

Hi Barbara, thanks for trying out my recipe! Great to hear that you like it, makes me happy!

These came put amazing. I seasoned with garlic powder and added a little butter extract to the dough. Once I was done rolling the dough out, I added course sea salt to the top of the dough.great recipe

Hi Lori, thanks for your comment and for trying out these! Your variation sounds delicious!

I’m so happy to have found your site! I’m wondering what you might think about replacing some of the almond flour with ground flax? Just as another way to reduce the carb count~

Hi Maria, great to have you here :) Ground flax should work perfectly (I often use it in crisp bread), but you need to add some fluid as flax absorbs so much fluid.

These crackers were what I’ve been looking for for a while. My used to be favorite cracker had the taste of ranch dressing so I varied the recipe a bit. I left out the garlic salt and sprinkled about 1 tablespoon of powdered ranch dressing on top before I baked them. They turned out great

Hi Myrna, thanks for trying out the recipe! Great that you liked these crackers.

Hi I love these crackers, I was just wondering if anyone has frozen the dough? And if it was ok??

Hi Sarah, thanks for your comment! I haven’t tried out freezing either, so if anybody has, would be great to hear how it worked!

I love this recipe ! So easy to make , takes 5 minutes from start to oven. How simple is that? I have made a few variations to this recipe. My kids fav is Parmesan cheese and chives.

We have substituted the sour cream for homemade goats cheese which I use fine herbs in. We have added store bought goats cheese as well with jalapeno peppers.

I make a coconut sour cream and a cashew sour cream for myself as I am dairy free and am looking forward to tasting them this week !

My grandson (3 yrs old) asked for Cranberries and blueberries to be tried next. Those will be next. The possibilities are endess!

Hi Bev, thanks for your comment! Love to hear about your variations! Makes me happy that you like the recipe.

Hi, I have not tried your recipe but it looks yummy. May I ask how many crackers this batch makes?

Hi Christina! Thanks for your question, the yield completely depends on the size of the crackers. If I recall correctly, I usually get some 40 crackers that are approximately 1.5×1.5 inches (4×4 cm) in size. Hope this helps!

Can I substitute the sour cream?

Basically yes, if you find something with same consistency.

[…] Sour cream and chive crackers (egg-free) – low-carb, so […]

I have made this recipe with both sour cream and plain Greek yogurt and both are amazing. I crave these crackers. They are the best snack and they are best plain. I have tried to “improve them” with a piece of cheese or some spinach dip. But they are best by themselves.

Thanks, Brandy, for your comment! Great to hear about your variations and that you like the recipe.

Thanks Elvi! I will try it.

Hi – Could you please advise which garlic bread seasoning you use and where you get it? (and how much you put in a batch of 2 Cup Almond Flour)? Thanks!

Hi Keith, there is a link to the product I used where it says “garlic bread seasoning”. According to my writing, I used to use 1 tablespoon, but nowadays 2 teaspoon seems to do the trick. Hope this helps!

I was wondering I’m not a big chive girl. Have you made or thought of any substitutes for the chive?

Plenty! I hardly ever use chives anymore in these. I simply leave them out and use garlic bread seasoning, cajun seasoning, onion powder or whatever I happen to have at hand.

Made these and they were very good. I rolled the dough very thin and I wished I could have gotten them a little crunchier. I brought them to work and got rave reviews.

Stacie, great to hear that everybody liked them! I’ve noticed that the thinner you roll out these crackers, the crunchier they get. Maybe a bit longer time in the oven might help as well.

Hello, would it be possible to make these crackers using greek yogurt instead of sour cream please?, thanks

Hi Debra, yes, I expect Greek yogurt works as well. You might have to slightly adjust the amount if the yogurt is very thick.

I took a half cup of fritos, crushed them up coarsley and add them to my version. (no chives) (add 1/3 C Parmesan). it was an interesting variation.

Hi Kev, yes, sounds like an interesting variation!

Yes – well I don’t add salt (so that gave it some salt), and some extra crunch.

[…] sour cream and chive crackers look as beautiful as they taste! Grab the recipe […]

Hi – I make these all the time. I don’t use any salt (I substitute onion powder and a little garlic powder). I also skip the chives. I do add a 1/3 cup of parmensan (Kraft). I like them a lot. They are never white like yours. Always dark. Any ideas why that is?

Hi Kev, great to hear that you like the crackers! Parmesan sounds good addition, it gives flavor and has some salt as well, so additional salt is not needed. I wonder if it’s the Parmesan which makes the crackers dark. Have you tried without Parmesan? Were they still dark?

Yes – I originally made them w/o parm and they were still dark (but I was using dried basil).

Hmm, I wonder if they are a bit too long in the oven or if the temperature is a bit on the high side? Usually low temperature keeps them light-colored.

I cook them at 250 f. They are really never light. By the way, I meant I used to use dry chives (not basil). I like the parm flavor better but would love to get a discussion going about variations to add. My diet is low carb (no sugar), so I would consider any good additions. Essentially though, mine is an almond flour based cracker with dry parmesan, sour cream and onion powder.

Is there a possibility for you to still slightly reduce the oven temperature? 210 F or so? That might already make some difference to the color. Or, if you can take the crackers from the oven a few minutes earlier considering they are done? They still get a bit harder when they cool down.

I still bake these crackers very often and actually I seldom use chives. Most often I use 1 teaspoon garlic bread seasoning (Frontier Natural Products, link in the end of the post) and 1 teaspoon Cajun seasoning (also from FNP) to create “tortilla chips”. They taste great and even better the thinner you roll out the dough. Sometimes I leave out the Cajun seasoning and just use garlic bread seasoning alone.

I would also recommend different herb seasoning mixes and peppers, like freshly ground black pepper. I would expect Italian herb mix (oregano, thyme, basil, garlic, black pepper, etc.) go well with Parmesan. What do you think?

I live fqar from any shops, on a farm so I battle to get all my ingredients together. Going to Cape Town shortly and will stock up then. Your crackers seem divine. Thank you.

Hi Marilynn, hope you get all the stuff you need and that you like the crackers!

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! 😀

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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