Description
This Keto Cookies Recipe are made with tahini, eggs, nuts and sugar-free chocolate, erythritol, baking powder and liquid stevia.
Ingredients
- 1 cup natural well-stirred tahini
- 2 large eggs
- ½ cup mixed nuts and sugar free chocolate (crushed)
- 3/4 cup granular erythritol
- 1 teaspoon baking powder
- 1 teaspoon liquid stevia
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a mixing bowl, combine the tahini, eggs, erythritol, baking powder, and liquid stevia. Mix well until the ingredients are thoroughly combined.
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Add the crushed mixed nuts and sugar-free chocolate to the dough. Stir until they are evenly distributed throughout the dough.
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Place spoonfuls of the dough onto the prepared baking sheet, leaving some space between each cookie as they will spread slightly. Alternatively, you can spread the mixture onto the 8-inch square baking pan.
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Gently flatten each cookie with the back of a spoon or your hand to your desired thickness.
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Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown and the cookies are set.
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Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes. Then transfer them to a wire rack to cool completely.
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Once cooled, the keto cookies are ready to enjoy! Store them in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 146
- Fat: 12.3 g
- Carbohydrates: 7.1 g
- Fiber: 2.8 g
- Protein: 6.3 g