Sesame Miso Step By Step 186 Edit
Sesame Miso Step By Step 186 Edit

Sesame Miso Cookies

Recipes   Gluten Free     Keto     Sweets    


  • 11 tbsp butter at room temperature
  • 3/8c white miso paste
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4c  almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/4c + 2 tbsp sesame seeds


  1. Beat the butter, miso, Swerve Confectioners and Brown Swerve in a stand mixer on medium-high for 5 minutes, until it becomes fluffy and light.
  2. Add egg and vanilla and mix to incorporate, about one minute.
  3. Whisk together almond flour, baking powder, and baking soda, and add to mixer until just combined.
  4. Refrigerate the dough for at least 3 hours.
  5. Meanwhile, roast the sesame seeds at 350° for 5-10 minutes, until golden brown. Allow to cool completely.
  6. Separate dough into 12 equal portions and form into thick, flat rounds. Freeze for 15 minutes, then roll to coat completely in sesame seeds.
  7. Space at least 4 inches apart on a baking sheet and bake for 25-30 minutes, until deeply browned evenly across the top.
  8. Allow to cool completely before eating (they’re delicious warm, but crumbly!).

Adapted from Jun & Tonic.

Sesame Miso Step By Step 153
Nutrition Facts

Serving Size 1

Servings 12

Calories 220
Total Fat 20g
Total Saturated Fat 7g
Cholesterol 40mg
Sodium 310mg
Total Carbs 18g
Dietary Fiber 3g
Sugars 1g
Added Sugar 0g
Swerve 13g
Protein 5g
Net Carbs: 2g