Hi there. I made a batch of these today and they are pretty good so I thought I'd share them with you. I modified another cracker recipe I found on this forum, so forgive me if it looks a bit familiar...

They don't necessarily look that good, so I wouldn't be bringing these out at your next function, but they are great to munch on when you need something crunchy and savoury.

Low Carb Sour cream and chives crackers

Ingredients:

120g (1 cup) almond meal
55g (1/2 cup) finely grated parmesan cheese (I used the Kraft parmesan 'crumbs' - they work better than fresh in this recipe)
1/2 teaspoon baking powder
1/4 teaspoon garlic powder
1 heaped tablespoon sour cream
A handful of chives, roughly chopped, or I used the green part only of 4 spring onions
1 egg

Method:

Put all ingredients in a blender and blend until a smooth green paste has formed - (looks a bit like guacamole).

[Blocked Image: http://i1176.photobucket.com/albums/x338/flipside20101/Sour cream and chives crackers/IMG_0412.jpg]

Pour out onto a sheet of baking paper, the size of one of your baking trays.

[Blocked Image: http://i1176.photobucket.com/albums/x338/flipside20101/Sour cream and chives crackers/IMG_0413.jpg]

Place another sheet of baking paper on top and use your hand to press the paste out over the entire sheet, as thin as you think you'd like it (the thinner the crispier the result).

[Blocked Image: http://i1176.photobucket.com/albums/x338/flipside20101/Sour cream and chives crackers/IMG_0414.jpg]

Remove the top sheet of paper, and score the pressed paste with a knife into squares, which will help you break up into crackers after cooking.

[Blocked Image: http://i1176.photobucket.com/albums/x338/flipside20101/Sour cream and chives crackers/IMG_0416.jpg]

Cook at 180 degrees for 15 minutes until brown (some pieces will still be a bit green). Remove from oven and cool. Turn oven down to 90 degrees, and open oven door to release heat for around 15 minutes.

[Blocked Image: http://i1176.photobucket.com/albums/x338/flipside20101/Sour cream and chives crackers/IMG_0417.jpg]

Once cool enough, break into pieces along your scored lines, place back on tray and return to 90 degree oven to continue cooking. This time the crackers will be getting crispy - the longer you leave in the crispier. I left mine in for 50 minutes, which was plenty. Remove and cool on a wire rack. These can be stored in the pantry in an airtight jar for a week or more.

[Blocked Image: http://i1176.photobucket.com/albums/x338/flipside20101/Sour cream and chives crackers/IMG_0418.jpg]

The entire batch has approximately only 9.9g carbs. This batch tasted more of parmesan than of sour cream and chives but it was still nice. May need some tweeking. If anyone would like to experiment and add some new flavours, let us know how it turns out!