If you have never tried black sesame in a cookie before, this is a great place to start. It has a nutty, slightly toasted flavor that feels a little different from your usual sweet treat.
These keto black sesame cheesecake cookies mix that flavor with a soft, creamy cheesecake swirl on top. Every bite gives you a bit of both.
I made these to be low carb and keto friendly, so you can enjoy them without worrying about all the extra sugar. That matters when you want something sweet but still want to stick to your goals.
The cookie base stays soft, and the cheesecake center sets just enough to hold its shape. It looks fancy but is really simple to put together.
If you like these cookies, you will probably want to make a double batch. They tend to disappear fast around my house.
Why You’ll Love This Recipe
Rich Nutty Flavor – Ground black sesame gives these cookies a deep, toasty taste you will love.
Creamy Cheesecake Swirl – Each cookie hides a smooth cheesecake center that melts in your mouth.
Low Carb Treat – Almond and coconut flour keep these cookies fully keto and low carb.
Recipe Ingredients
For The Cookies
- 1 1/4 cups Almond Flour
- 1/4 cup Coconut Flour
- 1/3 cup Powdered Monk Fruit Sweetener
- 2 tbsp Black Sesame Seeds, Ground
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Butter, Softened
- 1 Large Egg
- 1 tsp Vanilla Extract
For The Cheesecake Swirl
- 4 oz Cream Cheese, Softened
- 2 tbsp Powdered Monk Fruit Sweetener
- 1 Large Egg Yolk
- 1/2 tsp Vanilla Extract
- 1 tbsp Black Sesame Seeds
How To Make
Step 1
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Step 2
Beat cream cheese, powdered monk fruit sweetener, egg yolk, and vanilla extract until smooth. Stir in the black sesame seeds and chill the mixture.
Step 3
Whisk almond flour, coconut flour, powdered monk fruit sweetener, ground black sesame seeds, baking powder, and salt.
Step 4
Add the softened butter, egg, and vanilla extract to the dry mixture. Stir until a soft dough forms.
Step 5
Scoop 12 dough portions onto the baking sheet and press a wide well into each cookie.
Step 6
Spoon the cheesecake mixture into each well and lightly swirl the top with the back of the spoon.
Step 7
Bake for 13 to 15 minutes, until the cookie edges are firm and the cheesecake centers are set. Cool completely before serving.
Tips
Grind the Black Sesame Seeds Finely
The 2 tablespoons of black sesame seeds that go into the dough need to be ground into a fine powder, almost like a coarse flour.
From my experience, if you leave them whole or barely cracked, the color stays speckled instead of turning that deep gray, and the flavor doesn’t spread evenly through the cookie.
A small coffee grinder or spice grinder works best here. Pulse them until they look like fine sand, but stop before they turn into a paste from the oils releasing.
Soften the Butter and Cream Cheese Fully
Both the butter for the dough and the cream cheese for the swirl need to be truly soft before you start, not cold from the fridge.
I’ve found that cold butter leaves lumps in the dough, and cold cream cheese stays grainy no matter how long you beat it.
Leave them both out on the counter for about an hour. You want to be able to press a finger into them and leave a soft dent with no resistance.
Chill the Cheesecake Mixture Before Filling
Don’t skip the chilling step for the cream cheese mixture. It needs at least 20 to 30 minutes in the fridge to firm up.
My favorite trick here is to make the cheesecake swirl first, get it into the fridge, and then mix the dough while it sets.
A warm, loose filling will spread out and run over the edges in the oven. A chilled one holds its shape in the well and gives you that clean swirl on top.
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Frequently Asked Questions
How do I grind the black sesame seeds for the dough?
The easiest way is to pop them into a small spice grinder or a clean coffee grinder and pulse until they turn into a fine, sandy powder.
If you do not have a grinder, a mortar and pestle works too, just take your time so you get an even texture that blends smoothly into the flour.
Keto Black Sesame Cheesecake Cookies
Ingredients
For The Cookies
- 1 1/4 cups Almond Flour
- 1/4 cup Coconut Flour
- 1/3 cup Powdered Monk Fruit Sweetener
- 2 tbsp Black Sesame Seeds, Ground
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Butter, Softened
- 1 Large Egg
- 1 tsp Vanilla Extract
For The Cheesecake Swirl
- 4 oz Cream Cheese, Softened
- 2 tbsp Powdered Monk Fruit Sweetener
- 1 Large Egg Yolk
- 1/2 tsp Vanilla Extract
- 1 tbsp Black Sesame Seeds
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Beat cream cheese, powdered monk fruit sweetener, egg yolk, and vanilla extract until smooth. Stir in the black sesame seeds and chill the mixture.
- Whisk almond flour, coconut flour, powdered monk fruit sweetener, ground black sesame seeds, baking powder, and salt.
- Add the softened butter, egg, and vanilla extract to the dry mixture. Stir until a soft dough forms.
- Scoop 12 dough portions onto the baking sheet and press a wide well into each cookie.
- Spoon the cheesecake mixture into each well and lightly swirl the top with the back of the spoon.
- Bake for 13 to 15 minutes, until the cookie edges are firm and the cheesecake centers are set. Cool completely before serving.