Sesame Cookies with Mascarpone
Mascarpone and tahini make these cookies rich and dense, while coconut flour keeps them free from regular flour and sugar. Its protein and fat content make it filling for a simple everyday low-carb menu.
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Inventory: Oven
163
Servings: 8 (1 serving ≈ 26 gram)
Digestion time: 4 hour
Complete protein: ✔
Mix mascarpone (60 g), tahini (70 g), erythritol (30 g), and coconut flour (45 g) into a firm dough. Rest it for 5 minutes so the coconut flour can hydrate.
Shape 8 balls, place them on parchment, flatten them, and tidy the edges. Bake at 170°C for about 15 minutes, then cool completely on the tray.
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