This Keto Tahini Cookies are made with tahini, eggs, nuts and sugar-free chocolate, erythritol, baking powder and liquid stevia.
I just began my keto diet about a week ago. It is finally happening! I only plan to do it for about a month, mostly for the recipes, but also to tone up. The ketogenic diet is a high-fat, protein, and low carbohydrate. The body burns fats faster than carbohydrates and still gives you the energy you need.
Who says you can’t indulge if you are on a ketogenic diet? This Keto Tahini Chocolate Chip Nut cookie bar is so delicious, sugar-free, and low carb. You can store these in your fridge in a sealed container for a week, or freeze for 3 months.
What you will need
Erythritol: If you are going keto and love to bake, Erythritol will become your best friend. It can be modified as equal parts to sugar.
Stevia: Another goodie when it comes to keto baking. I love using this.
Eggs: Use good quality organic, cage free eggs for best quality baking.
Tahini: Tahini is such a great ingredient to use when baking on a keto diet. You can opt to using peanut butter for this recipe as well.
How to make Keto Tahini Cookies
Preheat the oven to 375°F. Grease an 8-inch square baking pan.
Put all the ingredients in a mixing bowl. Using a wooden spoon, stir all the contents. Spread the mixture onto the 8-inch square baking pan.
Bake for 15 minutes, until brown and you can poke a fork in the middle and it comes out clean. Watch closely and be careful not to overbake.
Allow to cool completely in the pan before cutting into squares. They will firm up the cooler they are.