Are you craving a crunchy, nutty snack that won't derail your keto diet? Look no further! These Sugar-Free Keto Sesame Snaps are about to become your new obsession. Imagine a treat so deliciously crisp and satisfying that you won't believe it's actually healthy. With just a few simple ingredients, you can transform ordinary sesame seeds into a mouthwatering snack that will keep you coming back for more – all while staying perfectly in line with your ketogenic lifestyle!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 10 snaps
Ingredients
- 1 cup sesame seeds
- 1/4 cup erythritol
- 1/4 cup coconut oil
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare your workspace by lining a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a medium-sized non-stick skillet, toast the sesame seeds over medium-low heat, stirring constantly. Continue until they turn light golden and become fragrant, which typically takes 3-4 minutes. Be careful not to burn them.
- Remove the toasted sesame seeds from the heat and transfer them to a mixing bowl to cool slightly.
- In the same skillet, melt the coconut oil over low heat. Add erythritol and stir continuously until it begins to dissolve and create a smooth liquid consistency.
- Pour the melted coconut oil and erythritol mixture over the toasted sesame seeds. Add vanilla extract and pinch of salt, then mix thoroughly to ensure all seeds are evenly coated.
- Spread the mixture onto the prepared baking sheet, using a spatula to create a thin, even layer approximately 1/4 inch thick.
- Place the baking sheet in the refrigerator for 10-12 minutes to allow the mixture to set and become firm.
- Once hardened, break or cut the sesame snap sheet into individual pieces or squares.
- Store the keto sesame snaps in an airtight container in the refrigerator for up to one week.
Tips
- Toast with Patience: When toasting sesame seeds, use medium-low heat and stir constantly. The key is achieving a light golden color without burning – which can happen in seconds!
- Precision is Key: Use a silicone baking mat or parchment paper for easy removal and clean-up. This ensures your snaps come out perfectly and don't stick to the baking sheet.
- Temperature Matters: When melting coconut oil and erythritol, keep the heat low and steady. This prevents burning and helps create a smooth, even mixture.
- Cooling Technique: Refrigerate the mixture for exactly 10-12 minutes. This ensures the right consistency – not too soft, not too hard.
- Storage Hack: Keep your sesame snaps in an airtight container in the refrigerator. They'll stay crisp and fresh for up to a week, making them a perfect make-ahead keto snack!
Nutrition Facts
Calories: 95kcal
Carbohydrates: g
Protein: 2g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 0mg
