| 1¾ cups | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 2 tbsp | Sour Cream, light, 10% fat | |
| 1 (ea. 1.76 oz) | Egg, large | |
| ¼ cup | Almond Flour, partially de-oiled | |
| ¼ cup | Coconut Flour, partially de-oiled | |
| 2 tbsp | Chives, fresh, raw | |
| 11.71 oz | altogether (view nutrition facts) |
Preparation
- Serving size:0.98 oz (calculated)Notes: 5 cracker, each with a diameter of 2 in or 5 cm
- Temperature: 400 °F
- Melt the grated cheese in the microwave for 1 minute at 600 Watts.
- Stir, then microwave for another minute.
- If the cheese is not fully melted yet, continue in 30 second blasts.
- Stir in the sour cream.
- Add the almond flour, coconut flour, salt, chives and egg and mix as best as you can.
- Finish combining the ingredients by kneading the dough with your hands.
- Wrap the dough in some cling film and let it rest in the fridge for about 15 minutes.
- Roll out the dough between two sheets of parchment paper or cling film as thinly as you can. Aim for 1/16 in or 1.5mm.
- Cut into bite-sized crackers, for example with a cookie cutter.
- Transfer to a baking tray lined with parchment paper.
- Bake for about 8 minutes or until the crackers have puffed up and they start to brown.
- Let cool completely and store in an airtight container.
- Calorie count83 kcal
- % of calories by macros
Fat 69.9 % 58 kcal 6.4 g Net Carbs 3.6 % 3 kcal 0.8 g Dietary Fiber 1.2 % 1 kcal 0.7 g Protein 25.3 % 21 kcal 5.3 g - Approx. WW SmartPoints™3.1
- Cholesterol 30.8 mg
- Sodium 123.5 mg
- Fat 6.4 g
- Saturated Fat 4.2 g
- Trans Fat 0 g
- Carbohydrates 1.5 g
- Dietary Fiber 0.7 g
- Total Sugars 0.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 5.3 g
- Calcium 99.8 mg
- Iron 0.2 mg
- Magnesium 6.5 mg
- Potassium 35.4 mg
- Zinc 0.5 mg
- Vitamin A (Retinol Equivalents) 42.7 mcg
- Vitamin B12 0.2 mcg
- Vitamin C 0.3 mg
- Folate 4 mcg
- Folic Acid 0.3 mcg