Keto Sesame Cookies (Barazek): Low-Carb Middle Eastern Recipe

Crispy keto Barazek sesame cookies with pistachios on a decorative Middle Eastern plate, low carb sugar free

Craving a crispy, nutty Middle Eastern treat while staying on track with your low-carb lifestyle? These Keto Sesame Cookies (Barazek) are the ultimate sugar-free twist on the beloved Syrian classic!

Made with a wholesome blend of almond and sesame flour, rich buttery goodness, chopped pistachios, and aromatic Mahlab, they are perfectly crunchy and won't kick you out of ketosis. They are the absolute perfect companion for your morning cup of Arabic coffee or afternoon tea! ☕

Recipe Details & Macros

  • Prep time: 15 minutes
  • Bake time: 15 minutes
  • Total time: 30 minutes
  • Yield: 20 cookies
  • Dietary Info: Keto, Low-Carb, Gluten-Free, Sugar-Free

Estimated Nutritional Profile Per Cookie (1 of 20):
Calories: 85 kcal | Net Carbs: 1.5g | Protein: 2.5g | Fat: 7.0g | Fiber: 1.0g

(Total Carbs: 2.5g - 1g Fiber = 1.5g Net Carbs)

Ingredients

  • 1 cup fine almond flour (100g)
  • 1 cup sesame flour (100g) — Or use 1/2 cup tahini + 1/2 cup extra almond flour if you can't find sesame flour
  • ¼ cup pistachios, finely chopped (30g) — Divided for dough and topping
  • 4 tbsp erythritol or allulose (40g) — Must be powdered for a smooth dough!
  • 4 tbsp butter, softened (60g) — Or ghee for a richer flavor
  • A pinch of fine sea salt
  • A pinch of pure vanilla powder or extract
  • ¼ tsp baking powder
  • ¼ tsp Mahlab (Optional, but highly recommended for authentic flavor!) 🌸
  • 4 tbsp water (60ml)
  • 3 tbsp sesame seeds (for the topping)

Step-by-Step Instructions

  1. Preheat & Prep: Preheat your oven to 170°C (340°F). Line a large baking sheet with parchment paper.
  2. Mix the Dry Ingredients: In a mixing bowl, whisk together the almond flour, sesame flour, powdered erythritol, salt, baking powder, and Mahlab. Stir in half of the chopped pistachios (reserve the rest for topping).
  3. Add the Butter: Add the softened butter and vanilla to the dry mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse, wet sand.
  4. Hydrate the Dough: Add the water, 1 tablespoon at a time, mixing until a smooth, shapeable dough forms. Note: Sesame flour is very thirsty, but ensure the dough does not become sticky.
  5. Shape the Cookies: Roll the dough into 20 small balls (about 15g each) and place them 2 inches apart on your prepared baking sheet. Gently press them down with a fork or the palm of your hand. Barazek must be pressed thin to become crispy!
  6. Add the Topping: Lightly brush the tops of the cookies with a tiny bit of water. Sprinkle generously with the sesame seeds and the remaining chopped pistachios. Press the seeds down gently so they stick to the dough.
  7. Bake & Cool: Bake for 15 minutes until the edges are beautifully golden. Crucial step: They will be very soft when hot! Let them cool COMPLETELY on the baking sheet for at least 30 minutes. They will crisp up as they cool. Do not try to move them early or they will break.

📹 Watch the Step-by-Step Video Short

💡 Ketoavie Pro Tips for Perfect Barazek

  • Mahlab is Key: This Middle Eastern spice is what gives authentic Barazek its signature cherry-almond aroma. You can easily find it at local Middle Eastern markets. It is technically optional, but absolutely worth it!
  • Sesame Flour vs. Tahini: Using dry sesame flour yields a crispier cookie. If you only have tahini on hand, reduce the butter in the recipe to just 2 tablespoons to balance the oils.
  • Powder Your Sweetener: Using granular erythritol will result in gritty, crunchy cookies. Always pulse your sweetener in a coffee grinder or blender until powdered before baking.
  • Thin = Crispy: Thick Barazek will stay soft in the middle. Be sure to press them down to about 1/4-inch thin before baking for maximum crunch.
  • Storage: Store in an airtight container at room temperature for up to 7 days, in the fridge for 14 days, or in the freezer for 2 months. They stay wonderfully crispy!

Frequently Asked Questions (FAQ)

1. Why are my Barazek soft and not crispy?
They were either formed too thick or not allowed to cool long enough. Press them thinner next time, and ensure you let them cool for a full 30 minutes untouched on the baking tray. They crisp up as the temperature drops.

2. Can I use only almond flour?
Yes, but the cookies will have a less authentic, less nutty flavor. To do this, use 2 cups of almond flour in total, and add 1 tablespoon of tahini to the wet ingredients to help mimic the missing sesame flavor.

3. What is a good substitute for Mahlab?
If you cannot find Mahlab, you can use 1/8 teaspoon of almond extract mixed with a tiny pinch of cinnamon. However, true Mahlab has a very unique, delicate flavor that is hard to perfectly replicate.

4. How do you calculate the net carbs?
Each cookie contains 2.5g of total carbs and 1.0g of dietary fiber. Subtracting the fiber leaves you with just 1.5g net carbs per cookie!

Empower Your Metabolic Lifestyle

Healthy metabolic living should mean embracing delicious cultural favorites, not depriving yourself! If you are looking for evidence-based metabolic coaching, personalized dietary support, or guidance on blood sugar balance, explore our resources below:

Explore More Middle Eastern Keto Treats

Visit our Keto Kitchen for more nutritious, low-carb baking staples:

Transparency Note: This article may contain affiliate links, and I may earn a small commission from qualifying purchases made through these links at no extra cost to you. I only recommend products and ingredients I personally use and trust. Thank you for supporting the Ketoavie mission!

Visit my Amazon Keto Corner for all my recommended kitchen essentials and baking staples!

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