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Low-Carb Tahini Swirl Cookies

4.6 stars, average of 24 ratings

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These cookies are a must try for any tahini lovers! The edges are crisp with a soft chewy centre. And I love the marbled effect of these, which is surprisingly easy to do. Simply make two separate batches of tahini (one regular light, one black) and then layer the two and flatten down to ‘swirl’ the two doughs.

If you can’t get your hands on black tahini, use all unhulled light tahini but mix in some cacao to one lot to change the colour and keep the marbled effect.

These keto cookies are egg-free and would be a good option if you want a nut-free snack — simply swap the almond meal for sunflower meal. Depending on the type of sugar-free maple syrup you use, you may need to add an egg to prevent them from being too crumbly. Lakanto Maple Syrup is not as thick and will make the cookies more crumbly while Choc Zero is thick and will help the texture.

Hands-on Overall

Serving size cookie

Allergy information for Low-Carb Tahini Swirl Cookies

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, cookie)

Net carbs2.2 grams
Protein3.5 grams
Fat9.2 grams
Calories111 kcal
Calories from carbs 9%, protein 13%, fat 78%
Total carbs6.2 gramsFiber3.9 gramsSugars0.4 gramsSaturated fat1.3 gramsSodium61 mg(3% RDA)Magnesium29 mg(7% RDA)Potassium96 mg(5% EMR)

Ingredients (makes 16 cookies)


  1. Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).
    Low-Carb Tahini Swirl Cookies
  2. In a small bowl, mix together the almond meal and coconut flour. Set aside.
  3. Mix 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.
  4. Halve 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.
    Low-Carb Tahini Swirl Cookies
  5. Use 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. Low-Carb Tahini Swirl Cookies
  6. Once 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.
  7. Sprinkle with the sesame seeds and press them gently into the cookies so that they stay in place.
    Low-Carb Tahini Swirl Cookies
  8. Bake for 10 to 12 minutes until they are golden on top, watching carefully so they don’t burn. Low-Carb Tahini Swirl Cookies
  9. Remove 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. Low-Carb Tahini Swirl Cookies

Ingredient nutritional breakdown (per serving, cookie)

Net carbsProteinFatCalories
Almond meal (unblanched ground almonds)
0.6 g1.3 g3.1 g36 kcal
Coconut flour, organic
0.2 g0.3 g0.3 g7 kcal
Sesame tahini (unsweetened)
1.2 g1.8 g5.6 g62 kcal
Lakanto Maple Syrup, monkfruit sugar substitute
0.2 g0 g0 g4 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Vanilla Extract, homemade (KetoDiet blog)
0 g0 g0 g1 kcal
Sesame seeds
0 g0.1 g0.2 g2 kcal
Total per serving, cookie
2.2 g3.5 g9.2 g111 kcal

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Dearna Bond
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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (2)

These look delicious! I've wanted an excuse to try out black tahini for a while!
But is there anything I could use to substitute for the sugar free maple syrup? I learned to not keep sugar free syrups because I can't be trusted to not over use them.

Hi Christina, the one I like is Lakanto syrup which uses monk fruit. It's the "safest" option I found although it is not very thick. You could use granulated sweetener (to taste) but you may need to add one egg otherwise the cookie will be too crumbly.