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Prep time – 20mins


Cooking time – 8mins


Serves – 12

Dairy Free
Ketogenic Diet
Gluten Free
Soy Free
Ingredients Qty Protein Fat CHO
Peanut butter – 1/2 cup 130g 32 65 16.5
Tahini, unhulled – 1/3 cup heaped 80g 22 70 15.5
Water – 1/2 cup 250ml 0 0 0
Eggs (about 55g size) – 2 2 14 12 1
Almond meal – 1/2 cup 50g 10.5 25 4.5
Cacao powder, not sweetened – 1/2 cup 40g 8 4 16
Erythritol – 1/3 cup 60g 0 0 0
Bicarb of soda – 1/4 teaspoon 1/4 tsp 0 0 0
Pinch of salt (if nutbutter is unsalted) pinch 0 0 0
Total per serve 7g 15g 4g

Serves – 12
per Serve –  175cal   /   740 kJ

These are soft, fudge-like cookie with a nutty flavour. The amount of sweetener in this recipe is low allowing the bitter nuance of cacao to come through. Just increase the erythritol if you prefer a sweeter cookie.

  • Preheat oven to 170 degrees C. Line two baking trays with baking paper or use silicone mats.
  • Mix the tahini and peanut butter in a medium bowl until combined. Add half the water at this stage if it helps with mixing.
  • Beat the eggs and combine with the nut butter mixture.
  • Combine the erythritol, almond meal, cacao powder, baking soda and salt if using.
  • Fold the dry ingredients through the wet mixture adding the rest of the water (if you haven’t already) till the mix is smooth. The amount of water needed depends on the size of the eggs and the thickness of the tahini. You want a thick batter that will hold it’s shaped on the baking tray.
  • Spoon mounds of the batter onto the baking trays. If you space them well they should fit on one tray.
  • Aim for 12 large cookies. There is no need to flatten the batter – they will spread as they bake.
  • Bake for 8 minutes, remove then allow to cool.
  • Store in an airtight container in the fridge. They also freeze well if you happen to have some left after a few days.