Tahini is combined with ginger, lemon extract, and almond meal in these flavorful, keto cookies. Almond Sesame Ginger Lemon Cookies are packed with almond and lemon flavor with a hint of sesame and ginger flavor. I received product for use in this post, however, all opinions are entirely my own.
The popularity of the ketogenic diet, or a version of the low carb diet, has skyrocketed. Heck, even my father is on a low/no carb diet because he believes it helps him with this diabetes. Many people follow the diet to lose weight and maintain the weight loss. Doctors even prescribe similar diets for those needing to lose weight.
I, on the other hand, don’t think I can even think about a low or no carb diet. I love my carbs too much. However, I am trying to cut down on the processed sugars I eat. That means nothing white that doesn’t grow naturally white like potatoes. So, brown rice, natural sugars, whole wheat breads; foods with high dietary fiber.
Where does that leave white sugar? On the shelf in the grocery store. I have some, of course. Blogging sometimes leaves you with lots sponsor items you don’t use regularly.
Anyone need a bunch of barely used extracts?
Anyway, allulose is a naturally occurring, low calorie sweetener. It was initially found in wheat products, but it also in jackfruit, figs, and raisins. All naturally sweet ingredients that are sometimes used in place of sugar. It’s almost chemically identical to sugar but has different hydrogen and oxygen structures which allows allulose to boast the low-calorie sweetener claim.
However, it’s not entirely like sugar. It browns faster, as I found some several failed attempts to cook with it. There is a bit of a learning curve. I was trying to use it in place of sugar in a few recipes and it didn’t quite do that I wanted. There is a bit of a trial and error to using it in place of sugar, just so ya know.
Rewind many years ago when Dad was diagnosed with diabetes. I’m always trying to find recipes that I would enjoy along with him. That’s not always the easiest thing, ya know. Carbs sneak in when you don’t expect it. It’s really not easy to keep tabs on it all when you haven’t been following that diet for a while.
Well, one year I made him some peanut butter cookies with another sweetener. They were pretty good. I stacked them in giant cups so they could have cookies and milk. Of course, that didn’t make sense because Dad always dips his cookies in coffee.
Anyway, I channeled those cookies and decided to try to make some with this Keystone Pantry Allulose sweetener. However, I’d used up way too much of my good peanut butter on previous recipes. I was totally out of almond butter, too. What was left?
Did you know you have to buy a LARGE jar of tahini, but only need like 1 or 2 tablespoons for hummus? Why is that? Can’t you just purchase a small jar of tahini? No. It’s a large jar. I can buy peanut butter jars that are smaller. And no, not even a pouch. If a tahini manufacturer wanted to really make some dough, they’d sell boxes of small, 2 tablespoon packages of tahini in a box. Similar to those they sell of tomato paste now. LOVE those!
They could sell less tahini for more because it’s pre-portioned. I really should pitch this to a tahini supplier. It might take a bit to convince them, but I think it would be worth it to invest in something like that. I’ve purchased one jar in my life. One. And it sat in the pantry and would have eventually gone rancid had I not decided to make these cookies.
And I’m so glad I decided to make these almond sesame ginger lemon cookies. Man that’s a mouthful! They’re not your typical cookies. They have no flour, so their texture is different than conventional cookie. But, not in a bad way. The texture comes from the almond meal. They have a great almond flavor. Then you have the little sweetness of the allulose and the hint of lemon. Finally, in the back of your mind you taste it; that little hint of ginger. It’s bright with a little kick of spice.
I used fresh ginger because I wanted that fresh ginger kick. You don’t get the same ginger flavor from dried, ground ginger than you do with fresh. It pairs well with the lemon and tahini in these cookies.
They’re packed with protein and flavor. You could easily serve these up for breakfast, a snack, or dessert. They’re that versatile and packed with healthy ingredients. Serve them with milk, coffee, or even make ice cream sandwiches! With a no sugar ice cream, of course to maintain that low carb diet!
Tahini is combined with ginger, lemon extract, and almond meal in these flavorful, keto cookies. Almond Sesame Ginger Lemon Cookies are packed with almond and lemon flavor with a hint of sesame and ginger flavor.
- 1 cup tahini
- 1 cup almond meal
- 1 cup Keystone Pantry Allulose
- 2 large eggs
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon lemon extract
- Preheat oven to 350.
- Combine the tahini with the almond meal and allulose.
- Stir in the eggs one at a time.
- Stir in the ginger and lemon extract.
- Drop by tablespoon fulls onto a baking sheet lined with a silpat or parchment paper.
- Flatten the cookies in a criss-cross pattern using a fork. It may be necessary to clean the fork after each cookie.
- Bake at 350 for 15 to 17 minutes or until golden brown around the edges.
- Cook on the baking sheet 5 minutes before moving to a wire rack to cool completely.
- Store in an airtight container up to one week.