Low-Carb Tahini Swirl Cookies

Step 1Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).

Step 2In a small bowl, mix together the almond meal and coconut flour. Set aside.

Step 3Mix the light tahini, and half of the keto maple syrup, sea salt and vanilla extract in one bowl, and the black tahini with the other halve of the maple syrup, sea salt and vanilla in another. Mix the ingredients together in each bowl well to combine.

Step 4Halve the dry mix, and add half to each bowl of tahini. Mix well to combine. Place the bowls in the fridge for half an hour, which will make the doughs easier to work with.

Step 5Use a teaspoon to scoop a spoonful of mixture from each bowl and press together in your hands to combine. To achieve a swirled look, break the cookies in half, and then turn one side around and press back together. Keep doing this until you achieve enough layers within the cookies — you can stop with just a few or keep going for a more marbled effect.

Step 6Once you have the desired look, gently shape the cookie into a ball and flatten slightly, then place on a baking tray lined with parchment paper.

Step 7Sprinkle with the sesame seeds and press them gently into the cookies so that they stay in place.

Step 8Bake for 10 to 12 minutes until they are golden on top, watching carefully so they don’t burn.

Step 9Remove from oven and wait 10 minutes for the cookies to cool before transferring them to a baking rack. Store in an airtight container for 8 days.