Low Carb Chocolate Sesame Cookies
“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.
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- 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
- 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
- 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.
- 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.
- Add the dry ingredients to the medium bowl and mix until a completely incorporated.
- 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.
- 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):
- 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.
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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