Keto Cookies (Paleo, SCD, GAPS, 21DSD)

Have you heard of the Ketogenic Diet?  I've done some research and found that it is very low carb, high fat and moderate amount of protein.  So basically what I usually eat, except more fat and no fruit or honey.
And since my body is an ongoing science experiment, I thought I'd give it a try.  I've found I feel best if I keep carbs low anyway, so I wondered if this would make any difference.
The first day I felt great; less bloated and puffy (I'd eaten way too many carbs the few days beforehand).  On the second day, I made these cookies; I know you're not surprised! :)
You know, I couldn't find any Keto Cookies on the internet.  Am I the only person who tried Keto and had to have some sort of cookie? :)
Anyway, these cookies are good if you are avoiding any sort of sweetener.  They taste good to me and I liked the spice taste. 
I stayed on the Keto diet for about two weeks, but I've got to say it's not easy.  I think my body liked the low carb, but my tummy didn't like so many nuts.  By the end of the week I was very tired. I lost a bit of weight to start with, but then put some on by the end. 
In conclusion, keeping carbs low makes me feel better, but going very low carb (no fruit or honey) doesn't agree with me.  I found I kept wanting to eat Keto treats even though I was full.  I find I'm satisfied with a smaller amount of treats if they have the sweet taste I'm craving.

So I'll probably make these cookies again, but add in some honey and dried fruit.

Here is the cookie you might need if you go Keto. :)

Keto Cookies.
Prep time: 10 mins
Cook time:  10-15 mins
Makes: 24 cookies

Ingredients:

1 cup tahini
3 eggs
1 cup walnuts
1 cup macadamia nuts
1 cup shredded or desiccated coconut
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Instructions:

• Preheat the oven to 170 degrees Celsius (340F)
• Line a baking tray with baking paper.
• Combine the tahini and eggs in a mixing bowl.
• Roughly chop the walnuts and macadamia nuts.
• Add the chopped nuts, coconut and spices to the tahini/egg mixture and mix thoroughly.

  

  Before baking.

• Scoop tablespoons of mixture onto the baking paper-lined tray, forming them into cookie shapes.  (Shape won't change while cooking).
• Bake in oven for 10-15 minutes until lightly browned.
• Cool on the tray.

Note:  These cookies are unusual in that they bubble up as they are cooking.  See pic below.  Must be all those good fats! :)

Bubbly after baking!

Thanks to all those readers who've come and said 'Hi!' on Facebook.  It's lovely getting to know you all.  
If you're on Instagram, come find me @anaussiewithcrohns. :)