Ingredients:
- 1/2 cup sesame seeds
- 1 cup almond flour
- 1 serving Snickerdoodle Keto Chow
- 1 tsp. baking powder
- 1/4 tsp. salt fine
- 2/3 cup sesame tahini *
- 2/3 cup sugar-free caramel syrup or honey replacer
- 1 large egg(s)
Directions:
- Preheat the oven to 350℉ and line two baking sheets with parchment paper.
- Place the sesame seeds in a small pie plate or shallow bowl.
- In a large mixing bowl, combine the almond flour, Keto Chow, baking powder, and sea salt.
- In a separate bowl, whisk together the sesame tahini and sugar-free syrup. Mix in the egg.
- Add the wet ingredients into the dry ingredients and mix well. The dough will be soft and slightly sticky.
- Scoop about two Tbsp. of dough (a #40 ice cream scoop works perfectly) and roll it into a ball.
- Roll the ball of dough in the sesame seed dish to coat it. Set it on the prepared baking sheet and flatten slightly with the bottom of a glass or the palm of your hand.
- Continue with the rest of the dough, spacing the balls at least an inch apart on the cookie sheets.
- Bake for ten minutes, or until they are slightly puffed and golden on the bottom. Transfer to a cooling rack. Store in an airtight container in the refrigerator for up to a week.
*Mix well before measuring if the oil has separated.
Nutrition Facts
Tea Cakes with Sesame
Serving Size
1 cookie
Amount per Serving
Calories
151.4
% Daily Value*
Fat
11.5
g
18
%
Saturated Fat
1.5
g
9
%
Polyunsaturated Fat
4.18
g
Monounsaturated Fat
5.28
g
Cholesterol
12.8
mg
4
%
Sodium
135.3
mg
6
%
Potassium
212.55
mg
6
%
Carbohydrates
9.7
g
3
%
Fiber
2.7
g
11
%
Sugar
0.4
g
0
%
Sugar Alcohol
3.33
g
Net Carbs
3.75
g
Protein
6.2
g
12
%
Vitamin A
26.33
IU
1
%
Vitamin C
8.82
mg
11
%
Calcium
123.98
mg
12
%
Iron
0.96
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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