#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
10 min
cook time
15 min
ready time
25 min
Eco-Keto Sesame and Dark Chocolate Cookies
The combination of dark chocolate and tahini is a total winner in this Keto dessert. Ready in only 15 minutes and super simple to make, these low carb cookies are perfect when those sweet cravings kick in on an Eco- Keto diet plan. If you’re following an Eco-Keto diet, then these cookies are a definite save to make as they contain zero animal-based ingredients, and each cookie contains only 2g net carbs. Double win! You can make 12 medium size or 24 bite sized cookies from the recipe.
What is tahini?
Tahini is a sesame butter/paste and is the star ingredient in this Keto dessert recipe. Tahini can be bought from most supermarkets and health food shops. Many people prefer the lighter version, but darker tahini is made from unhulled sesame, is stronger-tasting and arguably healthier, because many of the nutrients are found in the husk. Tahini is full of healthy fats, vitamins, minerals and is a great non-dairy source of calcium.
Can I substitute ingredients?
If you don't like tahini, or have a sesame allergy, you can easily swap it out for another nut butter like hazelnut, almond or peanut butter and coat in finely chopped nuts.
Use stevia sweetened dark chocolate or 100% cocoa paste and sweeten to taste. You can also swap out the dark chocolate for 15g cacao nibs but it will be a bit more bitter so you may need to adjust your sweetener.
Hints and tips for your Keto Sesame and Dark Chocolate Cookies:
You can use white or black sesame seeds or a mixture of both!
They store well in an airtight container at room temperature for approx 2 weeks since there are no animal based ingredients.
Net Carbs
2.2 g
Fiber
2 g
Total Carbs
4.2 g
Protein
3.8 g
Fats
13.1 g
143 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tahini
6 tbsp
Coconut oil
2 tbsp
Almond flour
0.75 cup
100% Pure Cocoa/Cacao Mass/Paste/Liquor
0.25 cup
Cocoa powder
2 tbsp
Erythritol Granulated
0.5 cup
Salt, sea salt
0.25 tsp
Sesame seeds, hulled, dried
2 tbsp
Recipe Steps
steps 3
25 min
Step 1
Preheat the oven to 180C / 356F. Line a baking tray with parchment paper. In a large bowl, add the ground almonds, tahini, coconut oil, chocolate chips, cacao powder, erythritol and salt. Use a wooden spoon to combine until a thick ball forms.Step 2
Grab a spoonful of the mixture and roll in your palms equal-sized balls (approx 12 x 25g/ 0.88oz medium or 24 x 12g/ 0.4oz mini bites). Pour some extra sesame seeds into a small bowl and roll each ball around until coated with the sesame seeds. Place on the baking tray and gently press them down to about 8mm/ 5/16 inch thickness.Step 3
Bake in the middle of the oven for 15 minutes. You will know they are done when the sesame seeds are lightly golden on top and the edges are crisp. Remove from the oven and allow to cool on a rack. Enjoy!
Comments
Auds 2 years ago
I just made these and they are very tasty! I used the tahini I had on hand which actually has lemon in it, but that didn't impact the flavor at all. I took a tablespoon of unsweetened canned coconut milk and added a little erythritol and drizzled it over my cookie for a little bonus fun! I do agree with the other review that they are very crumbly but I licked the plate!
Jlcrevier 2 years ago
Wow...these look amazing...definitely on the to do list asap
FavorableAvocado837533 3 years ago
Really tasty! Very crumbly, but lovely flavour. Made it with 90% dark chocolate instead of stevia-sweetened, so slightly higher carbs, but worth it!