KETO SAVORY BUTTER COOKIES WITH CHEESE

Some of you have requested for savory butter cookies, so here it is !

These cookies are super easy to make and with the addition of cheese and herbs, they are so flavorful and delicious. In this video, I used hard parmesan cheese and I made another batch earlier with white cheddar. Both were equally delicious. But I added some chili flakes in this version and I absolutely love the moderate heat in these cookies. Frankly, I am a savory person so these are my kind of cookies. However, for those who are not a fan of cheese, I may come out with another savory version without cheese.

KETO SAVORY BUTTER COOKIES WITH CHEESE

Some of you have requested for savory butter cookies, so here it is !

These cookies are super easy to make and with the addition of cheese and herbs, they are so flavorful and delicious. In this video, I used hard parmesan cheese and I made another batch earlier with white cheddar. Both were equally delicious. But I added some chili flakes in this version and I absolutely love the moderate heat in these cookies. Frankly, I am a savory person so these are my kind of cookies. However, for those who are not a fan of cheese, I may come out with another savory version without cheese.

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Servings 0

Calories 79 kcal

Ingredients

  

• 180 g almond flour
• 18 g lakanto
• 180 g parmesan cheese (grated)
• 1 tbsp salt
• 1 tbsp black paper
• 1 tbsp chili flakes
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary

WET INGREDIENTS

• 85 g melted unsalted butter
• 2 large eggs yolks

Instructions

 

• Preheat oven to 340F or 170C
• In a bowl, add all the dry ingredients and mix until well combined.
• Add the wet ingredients and mix until a dough is formed.
• Knead the dough for a while then shape it into a ball.
• Place the dough on a parchment paper. Roll the dough into a log (you can also make 2 small logs for easier rolling). Then roll over with the parchment paper. Use the core of a kitchen roll for support. Secure with a rubber band. Freeze for 1 hour to harden.
• After 1 hour, remove the dough. Cut into 1/4 inch thickness. This recipe makes about 25 cookies. Of course, you can choose to shape the dough individually but try to make them flatter for a crispier texture.
• Place the cut dough on a baking tray lined with parchment paper. As an option, brush with egg yolks for a nice golden color then sprinkle with sesame seeds.
• Bake at the middle rack for 15 to 20 minutes or until golden brown. It is best to set a digital timer at certain intervals to check on the cookies to avoid burning them.
• Cool for about 5 minutes then transfer the cookies to a wire rack to cool completely. The cookies will become firm and crispy once completely cooled. If you find the cookies are not crispy enough, just pop them back into the oven and bake a little longer. These cookies are crispy on the outside and a little chewy on the inside. They are so flavorful and delicious.
• Store in an airtight container. These cookies can be kept at room temperature up to a week if you have a cool and dry climate. They can be chilled and taste great out of the fridge. They can also be frozen.
• The dough can be frozen and baked at any time.

Nutrition

Calories: 79kcalCarbohydrates: 1.3gProtein: 3.6gFat: 6.8gFiber: 0.5g

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