Keto cheese cookies with parmesan and rosemary

Keto cheese cookies made with ground almonds, parmesan, butter and rosemary, gluten-free and unsweetened. Christmas snacks to go with an aperitif, 3.9 g carbs per four cookies.

At a glance

• Serves 8
• Prep time: 50 min
• Cooking time: 12 min
• Total time: 62 min
• Calories: 218 kcal per serving
• Protein: 8 g
• Fat: 20 g
• Carbs: 4 g

Ingredients

• 120g ground almonds
• 100g parmesan
• 80g butter
• 1 egg yolk
• 0.5 tsp paprika
• 1 sprig of rosemary
• 1 pinch of salt

Method

You’ll need: oven · baking tray · chopping board · knife · grater

1. Finely grate the parmesan and chop the rosemary needles.
2. Quickly knead the ground almonds, parmesan, butter in pieces, egg yolk, rosemary, paprika and salt into a dough.
3. Shape a log 4 cm in diameter, wrap it in baking paper and chill it for 30 minutes.
4. Cut the log into 32 slices and place them on a baking tray lined with baking paper.
5. Bake the cheese cookies in a preheated oven at 175 °C (155 °C fan) for 10 to 12 minutes until golden brown.
6. Leave them to cool on the tray – they break easily while warm.

Good to know

Not every Christmas cookie has to be sweet. These are crisp with parmesan and rosemary and go just as well with a glass of sparkling wine as with an Advent coffee.

Swaps

Parmesan → Alpine cheese (milder). Rosemary → thyme. Almonds → hazelnuts. Paprika → 1 pinch of chilli flakes.

Cooking tips

Work quickly so the butter stays cold, then the cookies won't spread. For stars, roll the dough out between baking paper and cut them out.

Storage

Keeps for 1 week in a tin; the dough log keeps for 2 months in the freezer.

Allergens

Contains milk, egg (yolk) and almonds; gluten-free.

Frequently asked questions

Can you freeze cheese cookies?

Keeps for 1 week in a tin; the dough log keeps for 2 months in the freezer.