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DRY INGREDIENTS

Toasted sesame seeds = 120 g (3/4 cup + 1 1/2 tbsp) (I combined 100 g white + 20 g black sesame seeds. But you can also use all white sesame seeds.)

Roasted ground peanuts = 80 g (2/3 cup)

Almond flour = 120 g (1 cup)

Monk fruit = 60 g (1/4 cup) (This is mild to moderately sweet. If you prefer it sweeter, you can increase the sweetener from 80 to 100 g. You can also use any keto friendly sweetener except allulose as it will brown too quickly)

Salt = 1 tsp

Baking powder = 6 g (1 1/2 tsp)

WET INGREDIENTS

Coconut oil = 90 ml (1/3 cup) (OR any keto friendly oil)

Whole eggs = 1 whole large egg + 1 large egg yolk OR 2 small whole eggs (total should be 70 g)

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 350F or 180C.

3.  Toast the sesame seeds in a frying pan over low heat without oil until golden brown. Set aside.

4.  Roast the peanuts in the oven or stove top until golden brown then remove skins and grind in a multi grinder or food processor until a coarse texture. Set aside.

5.  In a bowl, add all the dry ingredients (including the toasted sesame seeds and roasted ground peanuts) and mix until well combined.

6.  Add the wet ingredients and mix until a dough is formed.

7.  You can use a cookie scoop or any measuring spoons to shape the dough into a ball then flatten it. Or you could roll the dough between two parchment papers (as shown in the video) then cut them into different shapes. This recipe makes about 36 cookies at 20 g each.

8.  Bake for 12 to 15 minutes or until golden brown.

9.  Cool completely on a wire rack. The cookies will become crispier the longer they are cooled. Sometimes, they can become crispier even on the next day.

10.  If you find that the cookies are not crispy enough, just pop them back into the oven and bake for a little while longer. You can do this even on the next day or so.

11. Store in an airtight container for up to a few weeks at room temperature.

12. These cookies can be refrigerated for up to a few weeks or frozen for up to 3 months. They can be eaten straight out of the fridge or freezer, and they are super crispy.

[Total servings = 36 @ 20 g each]

NUTRITION INFO PER SERVING

Total carb = 1.9 g

Dietary fiber = 0.9 g

Net carb = 1.0 g

Calories = 78

Total fat = 7.2 g

Protein = 2.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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