Japanese · Dessert
Black Sesame Keto Cookies
A low-carb riff on Japanese black sesame confections, these keto cookies pack toasted black sesame and almond flour into a buttery, nutty bite sweetened entirely with allulose instead of sugar.
$1
10 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
242Calories
6.2gProtein
22.4gFat
13.1gCarbs
0.9gSugar
2.8gFiber
217mgSodium
76mgChol
6.8gSat Fat
184mgPotassium
123mgCalcium
1.7mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
Japanese Highball
local
Genmaicha
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet.
2
Toast the black sesame seeds in a dry pan for 1-2 minutes until fragrant, then crush half lightly with the back of a spoon to release more oil and flavour.
3
In a bowl, beat the softened butter with the allulose until pale and slightly fluffy, about 2 minutes.
4
Mix in the egg yolk and vanilla extract until fully combined.
5
Fold in the almond flour, crushed sesame seeds, baking powder and salt until a soft dough forms.
6
Divide the dough into 2 portions and flatten each into a disc about 1cm thick on the lined tray, spacing well apart.
7
Bake for 11-13 minutes until the edges are golden and the centres look just set.
8
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g blanched, fine ground almond flour
- 0.4 oz12g black, toasted and lightly crushed sesame seeds
- 0.7 oz20g softened butter
- 0.5 oz14g allulose
- 5/85/8 egg yolks, beaten (10g)
- 0.1 oz2g vanilla extract
- 0 oz1g baking powder
- 0 oz0.5g salt
