Sesame Tea Cakes

The perfect accompaniment to an afternoon cup of tea or a morning coffee.

Prep Time15

Cook Time10

Total Time25

Course: Desserts

Keyword: Chef Taffiny Elrod, Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Chef Taffiny Elrod

Servings: cookie

Calories: 151.4kcal

Author: Taffiny Elrod

Preheat the oven to 350℉ and line two baking sheets with parchment paper.
Place the sesame seeds in a small pie plate or shallow bowl.
In a large mixing bowl, combine the almond flour, Keto Chow, baking powder, and sea salt.
In a separate bowl, whisk together the sesame tahini and sugar-free syrup. Mix in the egg.
Add the wet ingredients into the dry ingredients and mix well. The dough will be soft and slightly sticky.
Scoop about two Tbsp. of dough (a #40 ice cream scoop works perfectly) and roll it into a ball.
Roll the ball of dough in the sesame seed dish to coat it. Set it on the prepared baking sheet and flatten slightly with the bottom of a glass or the palm of your hand.
Continue with the rest of the dough, spacing the balls at least an inch apart on the cookie sheets.
Bake for ten minutes, or until they are slightly puffed and golden on the bottom. Transfer to a cooling rack. Store in an airtight container in the refrigerator for up to a week.

*Mix well before measuring if the oil has separated.