Sour Cream + Chive Crackers

Although I’m not a big snacker (I usually prefer 3 square meals a day) sometimes it is nice to supplement lunches or have snack foods ready for game days.  Pork rinds are a great keto-friendly option but some people do not care for the taste, so I set out to create a simple cracker recipe that can be tweaked in terms of flavors.  It is surprisingly easy to make low carb crackers that are perfect for use with a variety of dips and salsas or to eat plain on their own.  It only takes a few ingredients to make the dough; I will also provide options for substitutions near the bottom of the post, too.

I began by gathering my ingredients and pre-heating my oven to 250°F.

Next I measured out the sour cream using my food scale and added it to the bowl with the almond flour.

I finely diced the fresh chives into small pieces.  You want them to be large enough for their color to be apparent in the baked crackers but not so large that they overwhelm them.

Into the mixing bowl of almond flour and sour cream I added the chives, salt, garlic powder and Italian herbs seasoning.

Using a spatula, I folded all the ingredients together until it held together like a bread dough.  You can use your hands after the initial mixing, too, but be sure to not over-mix.

I made two styles of crackers using this dough by splitting it in half and cooking it in 2 batches.  I placed half of the dough on parchment paper, covered with another sheet of parchment and used my rolling pin to roll it out paper thin.  The thin crackers are great chip replacements but may break if you want to use them with dip.  I then used a knife to score the dough into mini squares, about the size of Cheez-Its.  The first batch made approximately 50 crackers and baked for 40 minutes; they came out nice and crispy.

The second batch I did not roll out as thinly in order to make more durable crackers to use with dips.

I followed the same procedure of rolling the dough between two sheets of parchment and scoring it into small squares; this batch made approximately 30 crackers and baked for 60 minutes.  Be careful when breaking them apart after cooking – the thinner they are, the more fragile they will be.  I prefer the texture of the thin crackers myself.  They are very light and crunchy and would even be great as a crouton replacement on a salad.  In place of sour cream and chives you could make garlic and herb crackers with a variety of seasonings, cheddar crackers with shredded cheddar cheese or Italian crackers using shredded/grated parmesan cheese and chopped garlic.  For each of these, use an egg instead of the sour cream to hold the dough together.  Any of them would be just as easy to make and would be full of flavor.  You could also cut the crackers into larger sizes to eat with sliced cheeses and meats, too!  What are your favorite kinds of crackers? Let me know in the comments below!

Sour Cream + Chive Crackers

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 80

Serving Size: 10

Sour Cream + Chive Crackers


  • 2.25c (185g) almond flour
  • 4tblsp full fat sour cream
  • 1/4c (9g) fresh chives, finely diced
  • 1/2tsp garlic powder
  • 1/2tsp sea salt
  • 1/2tsp Italian herbs


  1. Pre-heat the oven to 250°F.
  2. Finely dice the fresh chives.
  3. Combine almond flour, sour cream, chives and seasonings together until a dough is formed.
  4. Using half the dough, roll it between 2 sheets of parchment using a rolling pin until thin.
  5. Score using a knife into squares.
  6. Bake for 40 minutes until crispy.
  7. Gently break apart into individual crackers.
  8. Repeat using 2nd half of dough; if making thicker crackers, bake them for 60 minutes.

Nutrtional Information

Per serving: 157 calories, 6g total carbs, 3g net carbs, 14g fat, 6g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. Tom

    These are a big winner. Baked up a batch this afternoon and the wife loved them. Will be made again.
    Thank you for sharing the recipe.

  2. Justin H.

    I tried making this with garlic and parmesan, using an egg instead of the sour cream. There was not enough egg to bind the other ingredients into a dough, so I ended up having to use a lot more eggs, which made the crackers spongy instead of crisp.

    • Sorry to hear the substitution did not pan out very well, Justin. Perhaps some heavy cream or cream cheese would help in please of extra eggs. Hope you try them again!

  3. Mary

    These are phenomenal!! I made a double batch the other day and wondered if they need to be refrigerated? What do you think is the best way to store them and how long do you suppose they’d last?

    • Glad you liked them Mary! I stored mine in a ziploc bag and they lasted several days; I don’t think you need to refrigerate them. Thanks for letting me know you liked them!

  4. I made these for our NYE celebration and they were wonderful! Did one batch with dry dill, dry chives, onion and garlic powder, the other with a little fine shredded cheddar and some cheese seasoning for popcorn (that we are not eating now because we are watching our carbs). They are wonderful! Hit the spot, nice and crisp, and they last for a long time in a bag on the counter. Had some today with my tuna salad. They were perfect!

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