Wet ingredients:- ¼ cup black tahini paste- ¼ cup nut butter of choice, I use almond. Use sunbutter for nut-free- 2 tbsp Monk fruit maple syrup- ½ tsp vanilla extract- 1 large egg, whisked- 1 tbsp olive oilDry ingredients:- 1/4 + 1/2 cup fine ground almond flour, sifted- Small pinch coarse pink salt or sea salt- 1 tbsp beef gelatin powder, optional. It makes the cookie chewy- ¼ tsp baking sodaOther:- 1- 1 ½ tbsp Monk fruit brown sugar, rolling and dusting- Small food weight scale- 24 Candy eyeballs


- Preheat oven to 350F.- In a large mixing bowl, combine the wet ingredients from black tahini to olive oil. Stir and mix well until the batter is well combined.- In a separate large bowl, sift the almond flour through a mesh strainer, add salt, gelatin powder, if using, and baking soda.- Combine the wet and dry ingredients. Slowly and carefully mix the wet and dry until you can no longer see the white color flour. The dough should feel not too wet and not too dry. If feels too dry, add a bit more olive oil. If too wet, add a bit more flour.- Set the keto brown sugar aside in a small bowl. Prepare a large sheet pan lined with parchment. To make the cookies, form small cookie dough ball that weighs about 0.6-0.7 oz per ball.- Dip the cookie ball in brown sugar and gently press it down to form an oval-ish shape, about a little over ¼-inch thick. You might need to pinch the dough a bit to fix some cracks.- Bake for 8-10 minutes over the middle rack. The cookies will be soft once out of the oven. Use the opportunity to press-in candy eyeballs. Carefully transfer them to a cooling rack.- Dust with more keto brown sugar before serving.

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