Craving something sweet but worried about derailing your keto diet? Prepare to have your taste buds dancing with these decadent Low Carb Chocolate Sesame Cookies that prove healthy eating doesn't mean sacrificing flavor! These magical morsels are not just cookies; they're a delicious rebellion against bland diet food, packed with rich chocolate intensity and a nutty sesame crunch that will make you forget you're even on a low-carb journey.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 24 Cookies
Ingredients
- 1 cup almond flour
- 1/2 cup sesame seeds
- 1/4 cup erythritol
- 1/4 cup unsweetened cocoa powder
- 1/4 cup butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the almond flour, sesame seeds, erythritol, and unsweetened cocoa powder. Whisk these dry ingredients together until well blended and free of any lumps.
- In a separate smaller bowl, melt the butter and allow it to cool slightly. Add the large egg and vanilla extract to the melted butter, whisking until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredient mixture. Stir thoroughly using a spatula or wooden spoon until a cohesive dough forms. The mixture should be slightly sticky but hold together well.
- Add the baking soda and mix one final time to distribute evenly throughout the dough.
- Using a small cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet. Space the cookies about 2 inches apart to allow for slight spreading.
- Gently flatten each cookie with the back of a spoon or your fingertips, creating uniform round shapes approximately 1/4 inch thick.
- Sprinkle additional sesame seeds on top of each cookie for extra texture and visual appeal, if desired.
- Bake in the preheated oven for 12-15 minutes, or until the edges are set and the cookies appear slightly firm to the touch.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use fresh, high-quality almond flour for the best texture and flavor
- Ensure your butter is slightly cooled before mixing to prevent egg scrambling
- Don't overmix the dough - this can make cookies tough
- Use a cookie scoop for uniform size and even baking
- Allow cookies to cool completely to achieve the perfect crisp-yet-chewy texture
- For extra richness, consider using brown butter instead of regular melted butter
- Store in an airtight container to maintain freshness and prevent moisture absorption
- If the dough seems too dry, add a tiny bit of almond milk to achieve the right consistency
Nutrition Facts
Calories: 85kcal
Carbohydrates: 3g
Protein: 2g
Fat: 8g
Saturated Fat: g
Cholesterol: 15mg
