Preheat your oven to 400°F (200°C).

Melt the shredded mozzarella cheese in a medium frying pan over medium heat, stirring until smooth.

Remove from heat and mix in the sour cream until combined.

In a separate bowl, whisk together the almond flour, coconut flour, egg, and chives. Combine with the cheese mixture until a cohesive dough forms.

Wrap the dough in plastic wrap and refrigerate for 10-15 minutes.

Remove from refrigerator, place between parchment paper, and roll out to 1/8 inch thick.

Cut into desired shapes and transfer to a parchment-lined baking sheet.

Brush tops lightly with melted butter and sprinkle with salt.

Bake for 8-10 minutes or until golden brown.

Let cool on the baking sheet for crispiness. Optional: bake again at 250°F (120°C) for 20 minutes for extra crunch.