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30
Mar

Home / Food & Recipes / Keto Diet Recipes / Low Carb Chocolate Sesame Cookies

Low Carb Chocolate Sesame Cookies

By recommended tips
/ tags chocolate, cookies, low-carb, sesame
0 Comments

“If you like cookies and brownies, this low carb chocolate sesame cookies recipe is for you. I’ve never had a cookie quite like them.” Low Carb Chocolate Sesame Cookies – You must try this recipe.

Let us know if you liked this recipe. Try the other recipe categories as well!

25 m 
16 Servings
  102 cals

Ingredients

Cream together:
  • 1/4 cup (2 oz/57 g) butter, softened
  • 2 tablespoons (2 oz/57 g) cream cheese, softened
  • 1 large egg, cold
  • 1/3 cup 70 g) Sukrin 1 (or Swerve Granulated)
  • 1 teaspoon vanilla
  • 1/2 teaspoon stevia glycerite
Stir together:
  • 3/4 cup (75 g) Almond flour
  • 1/3 cup (30 g) Sukrin Sesame Flour (or 1/4 cup coconut flour)
  • 2 tablespoons (30 ml) unsweetened cocoa powder
  • 1/2 teaspoon espresso powder or instant coffee granules
  • 1/4 teaspoon salt
  • 1/4 teaspoon xanthan gum
OPTIONAL!!! Chocolate drizzle:
  • 2 ounces (57 g) dark chocolate such as Lily’s Chocolate Chips
  • 1/4 cup (59 ml) heavy cream
  • 1 tablespoon (15 ml) butter
  • 1 teaspoons (10 ml) sesame seeds

Directions

  1. In a medium bowl, cream together the butter and cream cheese with a hand mixer. Add the sweetener and salt, creaming until light and fluffy. Add the egg, vanilla and stevia glycerite, beating again until incorporated.
  2. In a small bowl, blend all of the dry ingredients together with a large wire whisk to break up any lumps and to distribute the ingredients evenly.
  3. Add the dry ingredients to the medium bowl and mix until a completely incorporated.
  4. Scrape the dough onto a piece of plastic wrap or waxed paper, into the rough shape of a log. Fold the waxed paper over the dough and shape into a cylinder. A long skinny cylinder will produce many smaller cookies and a thicker cylinder, less. (Alternately, roll into balls. See directions in the photo description below the recipe.) Refrigerate 6 hours or several days. It can even be frozen until needed. Thaw in the fridge overnight.
Bake:
  1. Preheat oven to 350 and place the rack into the middle position. Line a baking sheet with parchment. Slice the cookie dough into 16 even cookies and place onto the parchment. They won’t spread, so if you want to flatten them out, use a small piece of waxed paper and a flat bottomed glass to do so. Bake 15-20 minutes depending on your oven. Enjoy when completely cool.
Chocolate drizzle (OPTIONAL):
  1. Place the heavy cream, butter and chocolate (chopped or chips) into a microwaveable bowl and heat at 30 second intervals until melted. Blend completely with a small whisk. Scrape the chocolate into a small zip-loc bag and snip off a tiny piece of the corner. Squeeze the chocolate over the cookies in a pleasing pattern. Sprinkle with sesame seeds.

Nutrition Facts

Per Serving: 102 calories; 9 g fat; 3 g carbohydrates; 3 g protein.


Recipe by: Kiro, Photo Credit: Alice P. (flickr)

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LATEST COMMENTS
  • Making again today! I forgot how easy they were. The recipe sou
    Charlene
  • Very good and filling! I used cookie scoop and got 10 - 1 ounce
    NancyBanana
  • Made this tonight with a few modifications of adding cavenders se
    Darlena
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