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Home » Low Carb Chocolate Cookies With Sesame Seeds

Low Carb Chocolate Cookies With Sesame Seeds

By Kim 41 Comments

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If you like cookies and brownies, this low carb chocolate cookie recipe is for you. I’ve never had a cookie quite like them. Adding a drizzle of chocolate makes them even better.

Low carb chocolate sesame cookies have a crispy texture & taste like brownies!

I remember baking cookies with my mom in elementary school. I must have been in the third or fourth grade because I remember making the cookies in our Arizona kitchen, which had green and cream striped wall paper in the adjoining dining room and the biggest walk-in pantry I had ever seen.

My mom had this really cool mixer/ blender appliance – very similar to the modern Kitchen Aid Artisan mixers except that hers was much lighter in weight and the glass bowl traveled around in a circle verses the orbiting beaters of today’s models. I loved that she let me lick the cookie batter from the beaters and spatula when we were through dropping the cookies onto the baking trays. I think that’s where I developed my love of baking – making cookies with my mother. Soon, I became the official cookie baker and fell in love with cookies!

Low carb chocolate sesame cookies have a crispy texture & taste like brownies!

My kids like cookies, too, but usually low carb cookies aren’t anything to write home about; they end up spongy and cakey and very un-cookie-like. I have a simple low carb shortbread cookie recipe that results in crispy cookies perfectly suitable for cut-outs, but cut-out cookies are quite time consuming. I’d rather have a simple recipe that I can make lickity-split. One, that actually looks and tastes like a cookie made from traditional ingredients.

These chocolate sesame cookies are the answer to my baking prayers. And the fact that they taste like brownies, doesn’t hurt! I was actually inspired by this keto cake batter cookie by Tasteaholics which is a refrigerator cookie. For those who don’t know, refrigerator cookies (or ice box cookies) require refrigeration before baking. They are popular for their ease – just slice and bake.

Low carb chocolate sesame cookies have a crispy texture & taste like brownies!

I used sesame flour in this recipe but it can also be made with coconut flour, too – both taste great.  I really like sesame flour. It is very fine and soft in texture, making it perfect for the first step in a traditional breading procedure. As sesame seeds are a little on the bitter side, it’s best to use this gluten-free and nut-free flour in small amounts, mixing with other low carb flours. If you pay attention to food trends, then you know that sesame and tahini have been featured heavily in dessert recipes this past year. I can see why!

I hope you’ll enjoy these cookies as much as my family has.

These great Low Carb Chocolate Cookies With Sesame Seeds are 2 net carbs each.

[This post and recipe may contain affiliate links.]

Low carb chocolate sesame cookies have a crispy texture & taste like brownies!

Low Carb Chocolate Cookies With Sesame Seeds

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 16
Calories: 102kcal
Author: lowcarbmaven.com
These low carb chocolate sesame cookies have a crispy texture and taste just like brownies. They are good on their own, but taste even better with a drizzle of chocolate!
Print Recipe

Ingredients

Cream Together

  • 1/4 cup (2 oz/57 g) butter, softened
  • 2 tablespoons (2 oz/57 g) cream cheese, softened
  • 1/3 cup 70 g) Sukrin 1 (or Swerve Granulated)
  • 1 large egg, cold
  • 1 teaspoon vanilla
  • 1/2 teaspoon stevia glycerite

Stir Together

  • 3/4 cup (75 g) Almond flour
  • 1/3 cup (30 g) Sukrin Sesame Flour (or 1/4 cup coconut flour)
  • 2 tablespoons (30 ml) unsweetened cocoa powder
  • 1/2 teaspoon espresso powder or instant coffee granules
  • 1/4 teaspoon salt
  • 1/4 teaspoon xanthan gum

Optional Chocolate Drizzle

  • 2 ounces (57 g) dark chocolate such as Lily's Chocolate Chips
  • 1/4 cup (59 ml) heavy cream
  • 1 tablespoon (15 ml) butter
  • 1 teaspoons (10 ml) sesame seeds

Instructions

  • In a medium bowl, cream together the butter and cream cheese with a hand mixer. Add the sweetener and salt, creaming until light and fluffy. Add the egg, vanilla and stevia glycerite, beating again until incorporated.
  • In a small bowl, blend all of the dry ingredients together with a large wire whisk to break up any lumps and to distribute the ingredients evenly.
  • Add the dry ingredients to the medium bowl and mix until a completely incorporated.
  • Scrape the dough onto a piece of plastic wrap or waxed paper, into the rough shape of a log. Fold the waxed paper over the dough and shape into a cylinder. A long skinny cylinder will produce many smaller cookies and a thicker cylinder, less. (Alternately, roll into balls. See directions in the photo description below the recipe.) Refrigerate 6 hours or several days. It can even be frozen until needed. Thaw in the fridge overnight.
  • Bake: Preheat oven to 350 and place the rack into the middle position. Line a baking sheet with parchment. Slice the cookie dough into 16 even cookies and place onto the parchment. They won't spread, so if you want to flatten them out, use a small piece of waxed paper and a flat bottomed glass to do so. Bake 15-20 minutes depending on your oven. Enjoy when completely cool.
  • Chocolate Drizzle: Place the heavy cream, butter and chocolate (chopped or chips) into a microwaveable bowl and heat at 30 second intervals until melted. Blend completely with a small whisk. Scrape the chocolate into a small zip-loc bag and snip off a tiny piece of the corner. Squeeze the chocolate over the cookies in a pleasing pattern. Sprinkle with sesame seeds.

Notes

Nutrition Facts
Low Carb Chocolate Cookies With Sesame Seeds
Amount Per Serving
Calories 102 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 102kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Fiber: 1g

Sugar-Free Oatmeal Cookies (Low Carb, Keto)

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Filed Under: Cookies and Bars, Desserts, Oven Tagged With: Almond Flour, Chocolate, Cocoa Powder, Cream Cheese, Sesame Flour, Sesames Seeds

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  1. Patricia

    January 30, 2019 at 3:36 pm

    Made these today and were yummy. I used coconut flour, no liquid stevia so I used 1/2 tsp. of powdered stevia. First batch cooked for 15 mnutes and was too much, second batch I cooked at 325 for 12 minutes and were perfect. For the drizzle I used unsweetened chocolate bar with erythritol granulated, I should have used powdered erythritol. Taste was a bit bitter because the granulated erythritol did not blend with chocolate. The chocolate drizzle was an excellent topping but I had half left over.
    Next time I’ll add chopped pecans, I enjoy crunchy cookies and these are soft. This one is a keeper!

    Reply
    • KimKim

      January 31, 2019 at 3:34 pm

      I’m glad you like the cookies, Patricia. There is a difference between using the coconut flour and sesame flour. The sesame flour is better! Lol. All ovens work a little differently and I am so happy you were able to adjust for yours. Thank you for taking the time to leave your helpful comment. -Kim

      Reply
  2. Anu

    April 16, 2018 at 6:44 am

    Oh my goodness, these are amazing! I made these without the drizzle, but they were still outstanding – exactly as described, slightly crispy on the outside and chewy in the middle, with just a hint of that coffee flavour. I baked them for 15 minutes and then switched the oven off and left them in for another 5 minutes, but next time I might just try at 15 minutes, as some of the cookies were ever so slightly overbaked at the edges. Nonetheless, these were a huge hit. I will be making these often, thank you so much.

    Reply
    • KimKim

      April 16, 2018 at 7:23 am

      I’m so glad you liked the recipe, Anu. Thank you for taking the time to share your experience with the recipe. Have a wonderful day! -Kim

      Reply
  3. Barbara B

    March 8, 2018 at 10:34 am

    Work is closed today due to no power from the East Coast storm, so I am heading into the kitchen to make this batter up! I’ll be subbing the sesame with coconut flour. Tried sesame in a recipe once, too bitter for me-maybe it was the particular brand. I make the chocolate chip cookies by Tasteaholics and have sightly modified them to suit me. Love them, and that recipe also says refrigerate several hours or overnight. I always leave mine overnight. The cookie dough seems to hold together better. I make them up and freeze them (2 to a plastic snack size bag/6 bags for a dozen inside a larger qt size bag clearly marked) and when I want a little treat, just pull them out. They defrost in minutes. I’m betting my hubby will love these, he has a sweet tooth the size of Texas.

    Reply
    • KimKim

      March 8, 2018 at 10:40 am

      I hope you and your husband like them, Barbara. Keep warm and safe in the storm. I used to live in Binghamton and Rochester, NY, so I keep my eye on the nor’easters that hit. Take care. -Kim

      Reply
      • Barbara B

        March 10, 2018 at 10:16 am

        Kim, I have to tell you that these are delish and get 2 thumbs up from hubby and I ! His only comment was he wants some chopped nuts in them next time as they remind him of a brownie. I did slightly reduce the cocoa powder by a teaspoon, next time will try reducing by 1 and 1/2 tsp as I think the brand I use is stronger than most, but the flavor was fine. If there are any left, I will freeze a few and see how they do. I could see these crumbled on or in some ice cream !!

        Reply
        • KimKim

          March 10, 2018 at 10:39 am

          I’m so glad you and your husband liked the recipe, Barbara. I always sift my cocoa powder, so it measures properly, so that may have been a factor, too? Good cocoa powder does make a difference in flavor, doesn’t it! The cookies should freeze just fine. Thanks for taking the time to let me know that you enjoyed the recipe and for sharing your future tweaks. Have a great weekend. -Kim

          Reply
  4. Trevor

    January 18, 2018 at 4:00 pm

    Is the refrigeration necessary or can it mix it all and bake them?

    Reply
    • KimKim

      January 18, 2018 at 5:37 pm

      Hi Trevor. Yes, the dough needs to be refrigerated or it is just too soft and sticky to work with. -Kim

      Reply
  5. Teresa Broseke

    December 10, 2017 at 5:14 am

    Hello! I love your recipes – I’m new to keto living but you certainly make it easy!!! I’m wondering if this recipe will work for cut-out cookies. We had found a chocolate cut-out recipe last year that was wonderful – not too sweet but super good (on Kroger website.) So we’re looking for one this year. Let me know what you can please. Thanks so much for all your hard work!
    Teresa

    Reply
    • KimKim

      December 10, 2017 at 8:16 am

      I’m trying to remember, Teresa. I haven’t made them in a year. No, the dough is so tender for cutouts. A low carb cut-out cookie dough isn’t too hard to make. It’s basically almond flour, an egg, sweetener and cocoa powder. I suggest taking a low carb cutout cookie recipe from another site and adding 1-2 tbsp sifted cocoa powder to it. Low carb cookie dough is hard to work with – very tender. It’s best refrigerated or frozen between rolling and cutting. I hope this helps, Theresa. -Kim

      Reply
  6. Kim Pitts

    April 1, 2017 at 12:02 pm

    I have made these and they are definitely a keeper!! Sooo good!!!

    Reply
    • KimKim

      April 1, 2017 at 12:30 pm

      Thanks so much Kim, for coming over from Facebook to leave your comment. Your pictures of the cookies you made were so pretty! I appreciate you taking the time to do this for me. Have a great weekend. -Kim

      Reply
  7. Bethany @ Athletic Avocado

    January 15, 2017 at 2:20 pm

    I would have never thought to pair chocolate and sesame together, but it sounds incredible! These cookies don’t look like they are low-carb at all!

    Reply
    • KimKim

      January 15, 2017 at 4:33 pm

      Thanks Bethany! -Kim

      Reply
  8. MeLinda Trujillo

    December 28, 2016 at 11:11 pm

    Do you happen to have any cookie recipes that after being cooked are crispy? I really miss the buttery crisp or crunchy cookies kind of like shortbread cookies or sugar cookie cutouts (we called them refrigerator cookies). Thanks so much for sharing and supporting us “newbies”.

    Reply
    • KimKim

      December 29, 2016 at 2:13 pm

      Melinda, I do, but it calls for sesame flour along with almond flour and I haven’t posted it yet. I’ve been waffling back and forth whether people would be interested in it. It’s an easy recipe and very good. -Kim

      Reply
  9. Kaya

    November 18, 2016 at 4:15 pm

    You mention salt in the instructions but no quantity is listed in ingredients. How much salt???

    Reply
    • KimKim

      November 18, 2016 at 7:30 pm

      You’re right Kaya. It was 1/4 teaspoon. I added it to the recipe. Good catch! -Kim

      Reply
  10. Tresa

    November 2, 2016 at 6:42 am

    Another great looking recipe. I can’t wait to try it.

    Reply
    • KimKim

      November 2, 2016 at 7:34 am

      Thanks, Tresa. I hope you enjoy them. -Kim

      Reply
  11. Amy

    November 2, 2016 at 5:33 am

    Can’t wait to try these!

    Reply
    • KimKim

      November 2, 2016 at 7:33 am

      I hope you like them Amy. I have been really liking the sesame flour. It is very light in texture, but too much will make things bitter. I like it in crepes and a sugar cookie recipe I have been working on for Sukrin. It is so good. I would love to hear what you think about the cookies. Have a great day. -Kim

      Reply
  12. Brunella

    November 1, 2016 at 1:21 pm

    looks so good. love chocolate.

    Reply
  13. Shilpa

    October 7, 2016 at 8:46 pm

    Instead of xanthan gum what can v use as it’s not easily available in India

    Reply
    • KimKim

      October 8, 2016 at 9:27 am

      Hi Shilpa. That’s a great question. I would try a small pinch or two of ground psyllium husks as a replacement. You can try leaving it out and see if the dough holds together after baking. I would be interested to know since I didn’t try it. All I can say is that the batches that sat in the fridge or freezer for a few days before baking had a firmer texture and baked differently than those baked 6-8 hours after preparing the dough. I believe it was from the xanthan gum absorbing more of the liquid ingredients and gelling. Please let me know what you tried and how it turned out. It will surely help another person. Have a great weekend. -Kim

      Reply
  14. Maya | Wholesome Yum

    September 30, 2016 at 10:27 am

    I love chocolate and I love it even more when it’s delivered in the form of a healthy cookie! What a great idea adding the sesame seeds too.

    Reply
    • KimKim

      September 30, 2016 at 12:40 pm

      Yeah, these were really great. Who can turn down a healthy cookie? Thanks for commenting Maya. Have a great day. -Kim

      Reply
  15. Taryn

    September 28, 2016 at 10:26 am

    Amazing photos! And this recipe looks delicious.

    Reply
    • KimKim

      September 28, 2016 at 11:13 am

      Aww, thanks so much Taryn! -Kim

      Reply
  16. STACEY

    September 27, 2016 at 9:17 am

    These look beautiful! I love the photos and the styling. I have not used sesame flour yet (sesame butter I have used ). I bet is tastes wonderful, as sesame seeds have great flavor!

    Reply
    • KimKim

      September 27, 2016 at 1:18 pm

      Thank you, Stacey. I am enjoying the sesame flour very much at the moment. Just a little adds a nice flavor, as you just said. Have a wonderful week. -Kim

      Reply
  17. Sarah

    September 27, 2016 at 8:31 am

    Oh, brownies are my weakness! These cookies look fabulous!

    Reply
    • KimKim

      September 27, 2016 at 1:19 pm

      Thanks Sarah. I like brownies, too. I miss them a little. Have a wonderful day. -Kim

      Reply
  18. Georgina

    September 27, 2016 at 6:06 am

    These look SO tasty!!

    Reply
    • KimKim

      September 27, 2016 at 7:52 am

      Thanks, Georgina!

      Reply
  19. Katrin

    September 27, 2016 at 2:47 am

    Wow, these pictures look like they should be in a foodie magazine. I have mug envy! All of this looks and sounds so absolutely divine I’d like to invite myself over right now.

    Reply
    • KimKim

      September 27, 2016 at 6:12 am

      Thanks Katrin. I love those mugs! I got them from Susan Simonini’s Ebay store. She is a potter from Australia and I love her things. The cookies are good. You’d better hurry, there are only two left! Lol. Have a great week. -Kim

      Reply
  20. Kathy @ Beyond the Chicken Coop

    September 26, 2016 at 4:47 pm

    I do love cookies and brownies! I think I’m going to love these cookies too. Love the kitchen of your childhood! You always have to wonder about certain fads…. Your pics turned out beautiful!

    Reply
    • KimKim

      September 26, 2016 at 5:51 pm

      Thanks so much Kathy. I have fond memories of that kitchen. I am having such a hard time with my photo style. I am just all over the place! Thank you for your kind words! :) Enjoy your week. -Kim

      Reply

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