Low Carb Cheese Biscuit Recipe

This low carb cookie recipe It is very easy and quick to make, in addition to making your diet easier, and can be taken anywhere and favor your diet with healthy eating.

Low carb cookie recipe | Ingredients

2 Cups Cheese of your choice (I used a mix of Parmesan along with some Swiss and Cheddar)

• 1 cup of flour almond
• 60 grams of cottage cheese
• 1 egg
• 1/2 teaspoon sea salt
• 1 teaspoon rosemary (or a seasoning of your choice such as basil, chives, garlic, dill, paprika, thyme, oregano etc…)

Low Carb Cookie Recipe | Instructions

Mix all the cheeses (including the cottage cheese) together with the almond flour in a microwave safe bowl and cook it for exactly one minute.

Immediately stir the ingredients until the almond flour and cheeses are completely combined.

See Also:

• How to Make Low Carb Cookies
• Low Carb Chocolate Chip Cookie Recipe
• Low carb Cream Cracker recipe

Allow this to cool for a few minutes, because if you put the egg in these ingredients too soon it will cook the egg.

1. Now add the egg, sea salt, and seasoning of your choice. I decided to chop up some fresh rosemary that I had on hand. You want to add about a teaspoon of your favorite seasoning, unless it is a spicy blend. I would only add about 1/2 teaspoon for spicy seasonings.

1. Mix it until all the ingredients are fully combined. If your cheese has become too hard or is too difficult to blend, you can microwave your cheese for another 20 seconds to make it soft again.

1. Now you're going to place the dough ball on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the dough ball.

1. You can use your hands or a rolling pin to spread the dough into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.

1. Then use a pizza cutter to cut the cookies into small squares as seen in the photos.

1. Bake these cookies on each side at 450 degrees for about 5 or 6 minutes per side. If the cookies are thin, you'll cook them for about 5 minutes per side, but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you're looking for. When you keep the dough on the parchment paper it's really easy to flip it while it's still hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the other side as well. Feel free to leave the cookies in the oven longer (but watch them closely) if you love a really crispy texture. The crispier one is better for me!

1. Allow the cookies to cool for about 5 minutes and they are ready to eat!

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