#1 Low Carb & Keto Diet App Since 2010
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prep time
45 min
cook time
15 min
ready time
1 h 0 min
Keto Chia, Lemon and Rosemary Cookies
These crunchy golden Keto cookies are seasoned with both sweet and savory flavors, making a delicious treat for any time of day. Our low carb snack is prepared with ground almonds, butter, low carb sweetener, crunchy chia seeds, aromatic fresh rosemary, and a hint of lemon zest. Once prepared, the cookies are oven-baked until golden, then set aside to cool and firm.
Can I Use Almond Flour?
We have prepared our Keto cookies with a base of ground almonds. Ground almonds, or almond meal, is slightly coarser in texture than almond flour. As the crumb is thicker and less refined, ground almonds are slightly lower in carbs than almond flour. You can swap the ground almonds for almond flour if you prefer; however, the consistency and texture will be slightly different. If using almond flour, add just enough to the creamed butter and sweetener to reach a pliable, non-sticky dough. Please be sure to adjust your macros to account for any changes made to the original recipe.
What Are Chia Seeds?
Chia seeds are very small, crunchy black seeds harvested from a plant belonging to the mint family. The seeds are highly nutritious and packed with essential minerals, omega 3 fatty acids, and a hearty helping of fiber. Popularly used in desserts and as a vegan egg replacer, chia seeds can also be eaten raw to add texture and crunch to recipes. Perfect for sprinkling over salads, creating breading, or adding texture to baked goods.
Net Carbs
2 g
Fiber
3.1 g
Total Carbs
5.1 g
Protein
4.8 g
Fats
26.1 g
263 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almonds, raw
1.75 cup, ground
Chia seeds
1 tbsp
Rosemary, fresh
1 tbsp
Lemon Peel Or Zest Raw
1 tsp
Lemon juice
1 tsp
Erythritol
0.25 cup
Butter, unsalted
0.67 cup
Recipe Steps
steps 4
1 h
Step 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.Step 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.Step 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.Step 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.
