DRY INGREDIENTS

Almond Flour = 180 g / 1 1/2 cups

Monk fruit = 18 g / 1 1/2 tbsp (Optional)

Parmesan Cheese (Grated) = 180 g / 1 1/2 cups (You can also use any other suitable cheese, but it is best to use hard quality cheese)

Salt = 1/2 to 1 tsp

Black Pepper = 1 to 2 tsp

Chili Flakes = 1 to 2 tsp (Optional)

Fresh Thyme (Finely Chopped) = 1 tbsp (OR 1 tsp dried thyme)

Fresh Rosemary (Finely Chopped) = 1 tbsp (OR 1 tsp dried rosemary)

WET INGREDIENTS

Melted Unsalted Butter (Room Temperature) = 85 g / 3/8 cup (You can also use vegan butter for dairy free version)

Eggs = 2 large egg yolks OR 1 whole large egg (This is optional as the eggs just makes the dough a little easier to roll)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat oven to 340F or 170C

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add the wet ingredients and mix until a dough is formed.

5.  Knead the dough for a while then shape it into a ball.

6.  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.

7.  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.

8.  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.

9.  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.

10.  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.

11.  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.

12.  The dough can be frozen and baked at any time.

[Total Servings = 25]

NUTRITION INFO PER SERVING

Total Carb = 1.3 g

Dietary Fiber = 0.5 g

Net Carb = 0.8 g

Calories = 79

Total Fat = 6.8 g

Protein = 3.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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