Keto Soft And Chewy Lemon Tahini Cookies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    10 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    25 min

Keto Soft And Chewy Lemon Tahini Cookies

These lemon tahini cookies are perfectly soft and chewy with a crunchy sesame seed topping.

These are a great snack or dessert option with a cup of coffee!

  • Net Carbs

    2.4 g

  • Fiber

    2.7 g

  • Total Carbs

    11.8 g

  • Protein

    6.4 g

  • Fats

    13.1 g

164 cals

Keto Soft And Chewy Lemon Tahini Cookies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Sesame Seeds

    Sesame Seeds

    4 teaspoon, whole pieces

  • Food Cupboard Home Baking Almonds Ground By Sainsbury's

    Food Cupboard Home Baking Almonds Ground By Sainsbury's

    10 ounce

  • Raw Egg Whole

    Raw Egg Whole

    1 medium

  • Lemon Juice

    Lemon Juice

    1 teaspoon

  • Maple Flavored Syrup by Lakanto

    Maple Flavored Syrup by Lakanto

    1 tablespoon

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    ⅓ cup

  • Tahini

    Tahini

    ¼ cup

  • Baking Soda

    Baking Soda

    ½ teaspoon

  • Lemon Peel Or Zest Raw

    Lemon Peel Or Zest Raw

    ½ tbsp

Recipe Steps

steps 4

25 min

  • Step 1

    Add the ground almonds, egg, tahini, erythritol, baking soda, lemon zest, lemon juice and syrup to a food processor. Blend to form a tacky dough.
    Step 1
  • Step 2

    Divide into 15 dough balls and preheat the oven to 350 degrees Fahrenheit. Line a large shallow oven tray with baking paper.
    Step 2
  • Step 3

    Sprinkle the sesame seeds over the tops of each cookie and gently press down with your hands, flattening the cookie to about half a centimetre thick.
    Step 3
  • Step 4

    Transfer to the oven to bake for 12-15 minutes until lightly golden. Leave to cool completely and firm up.
    Step 4

Comments 5

  • TerrorSmurf

    TerrorSmurf 4 years ago

    Followed the recipe exactly but found these cookies a little dry and not very lemony (despite a whole lemon's zest plus the juice). Wondering if the addition of some cream cheese and lemon extract would make them more moist and a bit more zingy

    • Anonymous

      Anonymous 5 years ago

      Can I use monk fruit?

      • fatma

        fatma 6 years ago

        What can ı use ınstead of Maple Flavored Syrup by Lakanto & 100% Pure Erythritol by Now Maybe Stevia?

        • fatma

          fatma 5 years ago

          Ok ı fınally made these. I used dry and lıquıd stevıa ı dıd cut down on the flour and should have added more lemon but they are yummy

        • recipewriter

          recipewriter 5 years ago

          A combination of a liquid sweetener and a granulated sweetener gives the cookies their chewy consistency. Unfortunately I am unsure what alternative would work.