Low-Carb Tahini Swirl Cookies

These cookies are a must try for any tahini lovers! The edges are crisp with a soft chewy centre. And I love the marbled effect of these, which is surprisingly easy to do. Simply make two separate batches of tahini (one regular light, one black) and then layer the two and flatten down to ‘swirl’ the two doughs.

If you can’t get your hands on black tahini, use all unhulled light tahini but mix in some cacao to one lot to change the colour and keep the marbled effect.

These keto cookies are egg-free and would be a good option if you want a nut-free snack — simply swap the almond meal for sunflower meal. Depending on the type of sugar-free maple syrup you use, you may need to add an egg to prevent them from being too crumbly. Lakanto Maple Syrup is not as thick and will make the cookies more crumbly while thicker syrups will help the texture.

Step-by-step

1. Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).

   

2. In a small bowl, mix together the almond meal, coconut flour, and optionally add a pinch of xanthan gum (for a less crumbly cookie). Set aside.

3. Mix the light tahini, and half of the keto maple syrup, sea salt and vanilla extract in one bowl, and the black tahini with the other halve of the maple syrup, sea salt and vanilla in another. Mix the ingredients together in each bowl well to combine.

4. Halve the dry mix, and add half to each bowl of tahini. Mix well to combine. Place the bowls in the fridge for half an hour, which will make the doughs easier to work with.

   

5. Use a teaspoon to scoop a spoonful of mixture from each bowl and press together in your hands to combine. To achieve a swirled look, break the cookies in half, and then turn one side around and press back together. Keep doing this until you achieve enough layers within the cookies — you can stop with just a few or keep going for a more marbled effect.

   

6. Once you have the desired look, gently shape the cookie into a ball and flatten slightly, then place on a baking tray lined with parchment paper.

7. Sprinkle with the sesame seeds and press them gently into the cookies so that they stay in place.

   

8. Bake for 10 to 12 minutes until they are golden on top, watching carefully so they don’t burn.

   

9. Remove from oven and wait 10 minutes for the cookies to cool before transferring them to a baking rack. Store in an airtight container for 8 days.

   

Recipe

Low-Carb Tahini Swirl Cookies

★★★★★4.6 (24 ratings)

These easy sugar-free and egg-free cookies are made with two types of sesame paste to create a pretty marble ...

Hands on

15m

Overall

25m

Servings

16

2.2 g

Net carbs

3.5 g

Protein

9.2 g

Fat

111

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings32 servings48 servings64 servings

US + metricMetricUS

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Ingredients makes 16 cookies

• 1 cup almond flour or ground sunflower seeds (100 g/ 3.5 oz)
• ¹/₄ cup coconut flour (30 g/ 1.1 oz)
• ¹/₃ cup light tahini (85 g/ 3 oz)
• ¹/₃ cup black tahini (85 g/ 3 oz)
• ¹/₃ cup sugar-free maple flavored syrup such as Lakanto or Yacon Syrup or Allulose syrup, halved (80 ml/ 2.7 fl oz)
• ¹/₄ tsp sea salt, halved
• 1 tsp sugar-free vanilla extract or ¹/₂ vanilla pod, halved
• 2 tsp sesame seeds for sprinkling
• Optional: ¹/₄ to ¹/₂ tsp xantan gum for a less crumbly cookie

Instructions

1. Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).

2. In a small bowl, mix together the almond meal, coconut flour, and optionally add a pinch of xanthan gum (for a less crumbly cookie). Set aside.

3. Mix the light tahini, and half of the keto maple syrup, sea salt and vanilla extract in one bowl, and the black tahini with the other halve of the maple syrup, sea salt and vanilla in another. Mix the ingredients together in each bowl well to combine.

4. Halve the dry mix, and add half to each bowl of tahini. Mix well to combine. Place the bowls in the fridge for half an hour, which will make the doughs easier to work with.

5. Use a teaspoon to scoop a spoonful of mixture from each bowl and press together in your hands to combine. To achieve a swirled look, break the cookies in half, and then turn one side around and press back together. Keep doing this until you achieve enough layers within the cookies — you can stop with just a few or keep going for a more marbled effect.

6. Once you have the desired look, gently shape the cookie into a ball and flatten slightly, then place on a baking tray lined with parchment paper.

7. Sprinkle with the sesame seeds and press them gently into the cookies so that they stay in place.

8. Bake for 10 to 12 minutes until they are golden on top, watching carefully so they don’t burn.

9. Remove from oven and wait 10 minutes for the cookies to cool before transferring them to a baking rack. Store in an airtight container for 8 days.

Nutrition per cookie

Carbs 9%Protein 13%Fat 78% of calories

Net carbs

2.2 g

Total carbs

6.1 g

Fiber

3.1 g

Sugars

0.4 g

Protein

3.5 g

Fat

9.2 g

Saturated fat

1.3 g

Calories

111 kcal

Sodium

61 mg · 2.66% RDA

Magnesium

29 mg · 7.3% RDA

Potassium

96 mg · 4.81% EMR

Nutrition by ingredient

Per cookie	Net carbs	Protein	Fat	kcal
Almond meal (unblanched ground almonds)	0.6 g	1.3 g	3.1 g	36
Coconut flour, organic	0.2 g	0.3 g	0.3 g	7
Sesame tahini (unsweetened)	1.2 g	1.8 g	5.6 g	62
Lakanto Maple Syrup, monkfruit sugar substitute	0.2 g	0 g	0 g	4
Salt, sea salt	0 g	0 g	0 g	0
Vanilla Extract, homemade (KetoDiet blog)	0 g	0 g	0 g	1
Sesame seeds	0 g	0.1 g	0.2 g	2
Total	2.2 g	3.5 g	9.2 g	111

Serving size cookie

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan