Tag Archives: low carb crackers

Low Carb Sour Cream & Chive Crackers

Low Carb Sour Cream Chive CrackersThese Low Carb Sour Cream Chive Crackers will make your kitchen smell heavenly and your family will thank you.  Serve with Ham Salad, Roast Beef Spread, Chicken Liver Pate.  They are particularly good with Caramelized Onion Dip or just about whatever other appetizer you wish. Be careful if you are just eating them plain as they can easily get away from you.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Sour Cream & Chive Crackers
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Ingredients
  1. 2 C Almond Flour
  2. 2 T Dried Crushed Chives
  3. ½ C Sour Cream
  4. 1 t Salt (Or To Taste)
  5. ½ t Onion Powder
Instructions
  1. Preheat oven to 215°.
  2. In a medium bowl, mix all the ingredients by hand. Knead for a half minute or until smooth and rest for 10 minutes.
  3. If you have a Silpat-terrific. Place the dough in a rectangle on the Silpat and cover with parchment paper.
  4. Using a rolling pin and starting at the center roll once toward you, once away from you, turn 90 degrees and repeat. Now just roll evenly until Silpat is covered. Don’t worry about what goes off the Silpat-just trim it and put on any bare spots.
  5. Gently peel the top parchment paper and trim all overhang.
  6. Score dough with a pizza cutter. (I use my bench scraper since you definitely do not want to cut the Silpat).
  7. Pick up the Silpat and place on an inverted sheet pan.
  8. Put in the oven and bake for 1½ -2 hours or until very gentle brown begins to appear.
  9. Cool completely and break at scores.
  10. 48 Crackers
  11. 31 Calories, 1.1g Protein, 2.5g Fat, 1.1g Carbs, .5g Fiber, .6g Net Carbs
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Low Carb Hazelnut Parmesan Crackers

Low Carb Hazelnut Parmesan CrackersLow Carb Hazelnut Parmesan CrackersLow Carb Hazelnut Parmesan Crackers. Being as I live in Oregon, the hazelnut capital of the country, I thought I would try to make crackers with them.  I have tried various almond meal crackers and I didn’t like them.  I first made the recipe using hazelnut flour but the truth is that I find that the skins are bitter (probably just me) and Bob’s Red Mill hazelnut flour is ground with the skins on. (I called to verify this).  Now I boil whole nuts in water & baking soda and actually peel my own. This is another mindfulness practice.  It takes a long time, I enjoy it, and I am glad when the last nut is done.

It may seem counter-intuitive to toast nuts you are going to grind and toast as crackers but it works for me and then all my nuts are toasted to use as I wish and the smell of roasting hazelnuts…Oh boy, Oh boy.

Most often, as I am cooking, I do not follow any kind of recipe and a lot of times I ‘smell’ herbs & spices and if they smell good at the time I throw some in and that is what happened with these crackers.  Everything smelled good.  But there was a problem.  As is my custom, I did not write anything down and I couldn’t remember what I had put in them from time to time.  Yikes!  So…I made them again the other day and this time I dutifully wrote everything down and hoped for the best and they may not be the best but they are darn sure close.

We eat these crackers with lots of things.  Chicken Liver Pate, (as shown is the picture) Salmon Mousse, Tapenade, Zippy Clam DipHam Salad, Caramelized Onion Dip, plain old cream cheese, smoked oysters, and sometimes just naked as a jaybird.  Enjoy.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Hazelnut Parmesan Crackers
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Ingredients
  1. 2 C Hazelnut Flour (Meal)
  2. 1 C Parmesan Cheese
  3. 4 T Sesame Seeds
  4. 2 T Poppy Seeds
  5. 2 t Chili Powder
  6. 1 t Garlic Salt
  7. 1 t Dried Crushed Rosemary
  8. 1 t Onion Powder
  9. ½ t Marjoram
  10. ½ t Thyme
  11. ½ t Oregano
  12. ½ t Pepper
  13. ¼ t Salt
  14. 3 Egg Whites
Instructions
  1. Preheat Oven to 250°
  2. Combine all ingredients except egg whites.
  3. Beat egg whites to combine, add to dry ingredients and mix thoroughly.
  4. Place your Silpat on the back of a ½ sheet pan. (It will fit perfectly)
  5. Evenly crumble mixture onto Silpat leaving 2” around edges and cover with film.
  6. Roll very thinly all directions to completely cover Silpat.
  7. Edges will be ragged-don’t worry about it. Cut them off and roll them into your rectangle.
  8. Using a pizza cutter (I use my bench scraper), score into 1½ x 2 inch cracker rectangles 6 cuts by 7 cuts.
  9. Bake for 1½ hours. Cool in turned off oven.
  10. When cool break at scoring.
  11. Yield 56 Crackers
  12. 40 Calories, 1.8g Protein, 3.2g Fat, 1.0g Carbs, .5g Fiber .5g Net Carbs
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