Keto Chia, Lemon and Rosemary Cookies Recipe

Gluten Free
Quick Easy
Snacks
Vegetarian
4.8/5
(2914 reviews)
Keto Chia, Lemon and Rosemary Cookies
Zylo Recipes

Description

Imagine biting into a cookie that offers a delightful crunch, a subtle sweetness, and an intriguing savory note all at once. These golden cookies achieve just that, making them a perfect treat to enjoy any time of the day. The base of these cookies is crafted from ground almonds, providing a slightly rustic texture that contributes to their satisfying bite.

Butter lends a richness and tenderness, while a low-carb sweetener offers just the right touch of sweetness without being overpowering. The addition of crunchy chia seeds introduces a delightful textural contrast and a subtle nutty flavor. What truly sets these cookies apart is the aromatic presence of fresh rosemary and a hint of lemon zest.

The rosemary imparts a unique, earthy fragrance that complements the sweetness beautifully, while the lemon zest adds a bright, zesty note that elevates the overall flavor profile. Together, these elements create a complex and balanced flavor that is both comforting and intriguing. The cookies are carefully baked in the oven until they reach a perfect golden hue, signifying their crispness and readiness.

As they cool, they firm up, developing a delightful snap with each bite. The ground almonds give them a slightly crumbly texture, while the chia seeds provide a pleasant pop. These cookies are a wonderful option when you desire a treat that is both flavorful and satisfying.

The combination of textures and the interplay of sweet and savory notes make them a truly special and memorable snack. Enjoy them with a cup of tea or coffee, or simply savor them on their own as a delightful indulgence.

Preparation Time

Prep Time
45 min
Cook Time
15 min
Total Time
1 h 0 min

Nutrition Information

Per 1 Cookies serving
C
Calories
160 Kcal

C
Carbs
5 g
Fi
Fiber
2 g
Sugar
1 g

P
Protein
2 g

C
Fats
15 g
Saturated Fats 8 g
Unsaturated Fats 6 g

Cholestrol 50 mg
Sodium 50 mg
Potassium 20 mg
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Ingredients

    1.
    Almonds, raw
    Almonds, raw
    1.75 cup, ground
    2.
    Chia seeds
    Chia seeds
    1 tbsp
    3.
    Rosemary, fresh
    Rosemary, fresh
    1 tbsp
    4.
    Lemon Peel Or Zest Raw
    Lemon Peel Or Zest Raw
    1 tsp
    5.
    Lemon juice
    Lemon juice
    1 tsp
    6.
    Erythritol
    Erythritol
    0.25 cup
    7.
    Butter, unsalted
    Butter, unsalted
    0.67 cup

Instructions

    1.
    Bring the butter to room temperature to soften. Add the softened butter to a mixing bowl along with the erythritol. Cream the butter and sweetener together until well combined and very soft. Add the ground almonds to the bowl with the butter and sweetener blend. Mix everything well to combine. The mixture should start to form a dough.
    2.
    Finely chop the rosemary. Add the rosemary to the bowl along with the lemon zest, lemon juice, and chia seeds. Mix well to combine, kneading the flavorings and seasonings evenly throughout the dough. Cover the dough and refrigerate for 20 minutes.
    3.
    Preheat the oven to 375 degrees Fahrenheit and line a large shallow oven tray with baking paper. Remove the cookie dough from the fridge. Divide the dough into 8 even-sized portions. Roll each portion into a ball with your hands. Arrange the balls of dough across the lined oven tray, leaving at least an inch and a half gap between each. Press each ball of dough down with your palm and shape it into a cookie shape, roughly a half-inch thick.
    4.
    Transfer the tray to the oven and bake for 10-12 minutes until lightly golden all over. Set aside to cool completely. The cookies will firm up once cooled. Store in an airtight container until ready to serve.