Keto Tahini Cookies
These easy keto tahini cookies are crisp, full of sesame flavor and ready in just 20 minutes. Made in one bowl and no mixer needed, they are naturally nut free, dairy free and gluten free. Only 1.3g net carbs per cookie.
Servings: 16
Calories: 66kcal
Ingredients
- ½ cup tahini 120g, must be runny and stirred.
- ¼ cup granulated sweetener 50g, ***see notes
- 2 tablespoon flax meal 16g
- 2 tablespoon coconut flour 16g
- 1 egg large, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
Add-Ins & Toppings (optional)
- 1 tablespoon sugar free chocolate chips
- pinch of flaked sea salt
Instructions
- Preheat the oven to 180C / 350F and line a cookie sheet with parchment paper.
- Put all ingredients into a large mixing bowl and stir together with a fork until a smooth cookie dough forms.
- Add the optional sugar free chocolate chips, holding back a few for decorating.
- Form 16 dough balls and place them on the lined baking sheet. (I used a tablespoon and levelled the dough for equal portions of 19 grams).
- Flatten the dough into round cookies (5cm diameter). Press the remaining chocolate chips on top. Option to also add a sprinkle of sea salt flakes.
- Bake in the oven for 12-15 minutes or until golden brown (mine took 15 minutes). Let the cookies cool fully to firm up.
Notes
1.3g net carbs per cookie. Makes 16 cookies.
1.1g net carbs and 60 calories per cookie without the sugar free chocolate chips.
Tahini separates in the jar. Stir it well before using.
*** I used Lakanto Classic, which is an erythritol/monk fruit blend. Erythritol sweeteners are essential for crispy cookies. Other sweeteners work as well, but the cookies will set softer.
- Using allulose: Reduce the baking time as it causes the cookies to brown quicker.
- Oven time: is also determined by the thickness of the cookies. The thinner the cookie, the quicker they'll bake.
- Thickness: It is possible to flatten the cookies more (to about ½cm thickness).
- Soft & chewy cookies: Keep them thicker and bake 8-10 minutes.
- Let them cool: The cookies are soft and fragile straight out of the oven. They need to cool fully to crisp up. Only then eat or store in a cookie jar.
- Store for up to 2 weeks. Suitable for freezing (up to 3 months).
Nutrition
Serving: 19g | Calories: 66kcal | Total Carbohydrates: 2.9g | Protein: 2.2g | Fat: 5.4g | Saturated Fat: 1.1g | Sodium: 32mg | Fiber: 1.5g | Sugar: 0.1g
