Keto Crunchy Sesame Seed Cookies | So flavorful, crunchy and yummy

Links to purchase books via Payhip Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Links to purchase books via Amazon Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Links to purchase other products via Amazon Almond flour (https://amzn.to/3H17L4F) Monk fruit (https://amzn.to/3GZ9CH2) Raw white sesame seed (https://amzn.to/3WAAo01) Raw black sesame seeds (https://amzn.to/3WaYi0U) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********** Sesame seeds are not only flavorful, but they are also a great option for low carb baking. I have used ground sesame seeds to make keto bread, cake and cookies and they produce such incredible texture. This is an easy way to add sesame seeds into cookies for that wonderful aroma. And with the Chinese New Year coming, it would make a great addition for snacking. The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficia... [Total servings = 22 @ 20 g each] NUTRITION INFO PER SERVING Total carb = 2.7 g Dietary fiber = 1.3 g Net carb = 1.4 g Calories = 99 Total fat = 9.1 g Protein = 2.4 g DRY INGREDIENTS Raw sesame seeds = 160 g (1 cup + 2 tbsp) (You can use all white sesame seeds or combined with some black sesame seeds) Almond flour = 90 g (3/4 cup) Monk fruit = 50 g (1/4 cup) (This is mild to moderately sweet. If you prefer it sweeter, you can increase the sweetener from 70 to 100 g. You can also use any keto friendly sweetener except allulose as it will brown too quickly) Salt = 3/4 tsp Baking powder = 4 g (1 tsp) WET INGREDIENTS Coconut oil = 70 ml (1/4 cup) (OR any keto friendly oil) Whole egg = 1 large (57 g) DIRECTIONS 1. For best results, weigh the ingredients with a digital scale. 2. Preheat the oven at 350F or 180C. 3. Toast the sesame seeds in a frying pan over low heat without oil until golden brown. Set aside. 4. In a bowl, add all the dry ingredients (including the toasted sesame seeds) and mix until well combined. 5. Add the wet ingredients and mix until a dough is formed. 6. Use a cookie scoop or any measuring spoons to ensure that the cookies are of the same size. Roll the dough into a ball and place on a baking tray lined with parchment paper. Then flatten the dough as much as possible as this will make them crispier after baking. This recipe makes about 22 cookies at 20 g each. 7. Bake for 12 to 15 minutes or until golden brown. 8. Cool completely on a wire rack. The cookies will become crispier the longer they are cooled. 9. If you find that the cookies are not crispy enough, just pop them back into the oven and bake for a little while longer. You can do this even on the next day or so. 10. Store in an airtight container for up to a few weeks at room temperature. 11. These cookies can be refrigerated for up to a few weeks or frozen for up to 3 months. They can be eaten straight out of the fridge or freezer, and they are super crispy. NOTE This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. Thank You for your support! PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.