About
Yes, classic Keto chocolate chip cookies are great, and we all love them. However, you have got to try this tahini version. These Keto cookies are rich, chewy, nutty, and addictive, don’t say we didn’t warn you! This recipe requires minimal ingredients to make and less than 10 minutes of active preparation time. The remaining prep time represents the chilling time of the dough in the fridge. These low-carb cookies pair well with coffee, or even better, Keto ice cream! This batch yields 12 small cookies, with only 3g of net carbs each. You can also divide the dough into 6 large cookies, but keep in mind that they will need more time in the oven.
Do you have to use tahini?
The short answer is no. However, tahini is the star ingredient in this recipe. It gives these cookies a slightly smokey and nutty flavor. The recipe calls for 50% tahini and 50% butter for ideal texture and stability. If you aren’t a fan of tahini, you can replace it with cashew butter or peanut butter. Another ingredient that plays a role in the texture and flavor is the almond meal. Unlike almond flour, almond meal is made from whole almonds (unblanched), giving these Keto Tahini Chocolate Chip Cookies a chewy texture and a nuttier flavor. You can switch it for almond flour if that’s what you have on hand or if you want a more subtle flavor.
What can you replace the chocolate chips with?
You can use your preferred chocolate as long as it is Keto-friendly. Chop up your favorite chocolate bar into chunks and fold them into the dough. You can also add chopped nuts for added texture and flavor.
Does this recipe freeze well?
Absolutely! After you prepare the dough and chill it, portion it into 12 balls and freeze them. Once the cookie dough balls are rock hard, throw them in a zip lock bag and freeze them for up to 3 months. Thaw them for an hour on a baking sheet before baking them.
Ingredients
- ¼ cup unsalted butter
- ¼ cup tahini
- ½ cup erythritol granulated sweetener
- ½ teaspoon vanilla extract
- 1 large raw egg
- 1 ½ cup just almond meal
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips, sugar free
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with baking paper and set it aside. In a bowl, whisk together the room temperature butter, tahini, erythritol, and vanilla extract until creamy. Add the egg, and whisk again until pale and slightly fluffy.
- To the same bowl, add the almond meal, baking powder, baking soda, and salt. Mix everything using a spatula or wooden spoon until a dough forms. The dough will be sticky and a little wet, but that’s normal.
- Add the chocolate chips, and fold them into the dough to distribute evenly. Cover the bowl with plastic wrap, and place it in the fridge for 30 minutes. This step is crucial for the dough to set.
- Take the dough out of the fridge, and use a tablespoon to divide it into 12 equal pieces. Each piece should weigh about 1 oz. Roll the dough pieces into balls, and place them on the lined baking sheet.
- Bake for 8-10 minutes, or until slightly golden around the edges. Take the baking sheet out of the oven and let the cookies cool completely before handling. Sprinkle some flaky salt on top if desired.
Nutrition Facts
- Servings: 12
- Calories: 183.8kcal/413.4kJ (per serving)
- Fat: 16.6g (per serving)
- Carbs: 9.1g (per serving)
- Protein: 4.8g (per serving)
