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side view of 3 stacked keto tahini brownies

Keto Tahini Brownies (Moist and Fudgy, Paleo)

Keto and Paleo Tahini Brownies are moist and fudgy, but take very little work to make. With ingredients you probably already have in your pantry, you can have a chocolately treat in just 30 minutes!
Course Dessert
Cuisine American
Keyword brownies, keto, low carb, paleo, tahini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 138kcal
Author Megan
Cost $5


  • 8" square cake pan or 6" by 8" baking dish for taller brownies
  • oven



  • Preheat oven to 325° Fahrenheit.
  • Grease and then line an 8" inch square baking pan with parchment paper. Set aside.
  • Add the wet ingredients to a large bowl: tahini, eggs, liquid low carb sweetener OR maple syrup and vanilla extract. Whisk to combine (they don't need to be mixed super well).
  • In a separate bowl, stir together granulated sweetener, cacao powder, coconut flour, baking soda and sea salt. Add dry ingredients to wet ingredients and fold together until fully combined, about 40 strokes with a spatula, or use an electric beater on its lowest speed.
  • Pour the batter into prepared pan and smooth the top with a spatula.
  • Bake in preheated oven for about 25 minutes or until fully puffed, with a cracked surface in some places and around the edges (edges just beginning to get darker than the middle).
  • Cool fully if you intend to frost. Cut into 12 equal pieces.


Find Chocolate Ganache Frosting recipe HERE.

two stacked keto tahini brownies with ganache and sea salt


Calories: 138kcal | Carbohydrates: 4g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 113mg | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg