Tea Cakes with Sesame
The perfect accompaniment to an afternoon cup of tea or a morning coffee.
Ingredients
- 0.5cupsesame seeds
- 1cupalmond flour
- 1serving Snickerdoodle Keto Chow
- 1tsp.baking powder
- 0.25tsp.saltfine
- 0.67cupsesame tahini*
- 0.67cupsugar-free caramel syrupor honey replacer
- 1large egg(s)
Instructions
- 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.
Notes
*Mix well before measuring if the oil has separated.
Nutrition
Serving: 1cookieCalories: 151.4kcalCarbohydrates: 9.7gProtein: 6.2gFat: 11.5gSaturated Fat: 1.5gPolyunsaturated Fat: 4.18gMonounsaturated Fat: 5.28gCholesterol: 12.8mgSodium: 135.3mgPotassium: 212.55mgFiber: 2.7gSugar: 0.4gVitamin A: 26.33IUVitamin C: 8.82mgCalcium: 123.98mgIron: 0.96mgSugar Alcohol: 3.33gNet Carbs: 3.75g