Keto Tahini Swirl Blondies

These keto tahini swirl blondies are one of my favorite desserts I’ve made recently. They’re rich, nutty, and have that perfect chewy texture you want in a blondie.

The tahini swirl on top isn’t just for looks. It adds a deep, nutty flavor that pairs so well with the dark chocolate chips. Once you try this combo, you’ll get it.

And yes, these are completely low carb and keto friendly. No regular flour, no sugar. Just simple ingredients that keep things on track without sacrificing taste.

They come together really fast too. One bowl for the batter, a quick swirl of tahini on top, and into the oven they go.

If you’ve been looking for a keto dessert that feels a little more special than the usual options, give these a try. I think you’ll really like them.

Why You’ll Love This Recipe

The Tahini Swirl Is a Game Changer – The creamy tahini adds a rich nutty depth you won’t find in any other keto blondie recipe.

Perfectly Chewy and Dense – These blondies have that soft and fudgy center with golden edges that make every bite satisfying.

They Look Stunning – The elegant tahini swirl pattern with toasted sesame seeds makes these look like they came from a bakery.

Sweet and Salty Perfection – The flaky sea salt on top balances the sweetness and creates a flavor combo that is truly hard to resist.

Recipe Ingredients

• 2 cups Almond Flour
• 1/3 cup Melted Unsalted Butter
• 1/2 cup Golden Monk Fruit Sweetener
• 2 large Eggs
• 2 tsp Vanilla Extract
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 3 tbsp Tahini, well stirred
• 1/3 cup Sugar-Free Dark Chocolate Chips
• 1 tbsp Sesame Seeds
• Flaky Sea Salt for topping

How To Make

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.

Step 2

In a large bowl, whisk together the melted butter and golden monk fruit sweetener. Add the eggs and vanilla extract and whisk until smooth and well combined.

Step 3

Add the almond flour, baking powder, and salt. Stir with a spatula until a thick batter forms. Fold in the sugar-free dark chocolate chips.

Step 4

Spread the batter evenly into the prepared pan. Drizzle the tahini over the surface in thin lines going in one direction. Use a toothpick to drag perpendicular lines through the tahini, creating an elegant swirl pattern.

Step 5

Sprinkle the sesame seeds evenly over the top. They will toast beautifully in the oven and add a wonderful nutty crunch.

Step 6

Bake for 22 to 26 minutes, until the top is golden, the sesame seeds are lightly toasted, and a toothpick inserted in the center comes out with just a few moist crumbs.

Step 7

Sprinkle flaky sea salt over the top while still warm. Let cool completely in the pan before slicing into 16 squares. The tahini adds a unique nutty depth that makes these irresistible.

Tips

Stir the Tahini Before You Measure It

Tahini separates in the jar with the oil floating to the top and the thick paste sinking to the bottom. If you scoop it without stirring first, you’ll get a dry clump that won’t drizzle or swirl properly.

Give the whole jar a really good stir until it’s smooth and pourable, almost like a thin peanut butter. That’s when you measure out your 3 tablespoons.

If your tahini is still too thick to drizzle in thin lines, mix in half a teaspoon of melted butter or oil to loosen it up. You want it to flow off a spoon easily so it sits on top of the batter instead of sinking in.

Let the Butter Cool a Bit Before Mixing

After you melt the butter, give it about 5 minutes to cool down before whisking it with the eggs. If the butter is too hot, it will start cooking the eggs and you’ll get little scrambled bits in your batter.

It should feel warm to the touch but not hot. That’s the sweet spot where it mixes smoothly with the sweetener and eggs without causing any problems.

Get the Swirl Right

When you drizzle the tahini, use a spoon and move it back and forth in thin lines across the batter in one direction. Don’t try to do a random drizzle because the swirl pattern won’t look clean.

Then take a toothpick and drag it through the tahini in the opposite direction, about an inch apart each time. Don’t overdo it – three or four drags is plenty. If you swirl too much, the tahini just blends into the batter and you lose that nice visual contrast on top.

More Recipes

• Keto Tahini & Sea Salt Cookies
• Keto Tahini Chocolate Cups
• Keto Raspberry White Chocolate Blondies
• Low Carb Maple Pecan Blondies
• Keto Peanut Butter Swirl Brownies

Frequently Asked Questions

Can I use regular peanut butter or almond butter instead of tahini?

You can, but the flavor will be quite different. Tahini has a more subtle, earthy nuttiness that pairs beautifully with the chocolate chips and sesame seeds, giving these blondies their unique character.

If you do swap it out, almond butter is probably the closest match in terms of flavor and consistency. Peanut butter works too, but it will give you a much more dominant flavor that takes over the whole blondie.