Low Carb Keto Tahini Sauce Recipe

I used to think tahini sauce was one of those “healthy food blogger” things—always on grain bowls or next to falafel I couldn’t eat anymore. Then I made this version. It’s low in carbs, high in flavor, and genuinely useful for keto meals—like drizzling over grilled chicken, tossing into cauliflower rice, or dipping roasted broccoli until it’s gone.

No starch thickeners. No weird sweeteners. Just a beautifully balanced sauce that actually works for low-carb eating.

Why This One Works So Well

Most store-bought tahini sauces sneak in sugar or starch to smooth out the texture (rude). This homemade version skips all that. Here’s why it hits:

• Lemon + garlic punch through the richness of the tahini, so it doesn’t just taste like… sesame cement.
• Olive oil adds silkiness and helps the sauce emulsify, instead of separating into sludge.
• Water control means you choose: thicker for dips, thinner for dressings.
• No sweetener needed. The balance of acid, fat, and spice is enough to keep your palate happy without fake sugar.

What I Used (And Why It Worked)

• Tahini paste (¼ cup) – The base. Look for a smooth, pourable version (I love Soom or Alkanater). Some are gritty or bitter—avoid those.
• Garlic (2 cloves) – Raw and bold. Skip if you want something milder, or roast it for a mellow twist.
• Extra virgin olive oil (3 tbsp) – Keeps the sauce silky and adds good fat. Don’t sub with vegetable oil—it’s a downgrade.
• Water (3 tbsp + more as needed) – Thins the tahini to your ideal texture.
• Lemon juice (1½ tbsp) – Adds brightness and helps cut the bitterness of sesame. Fresh is best here.
• Cumin (¼ tsp) – Earthy and grounding. Totally optional, but really rounds it out.
• Smoked paprika (⅛ tsp) – Just enough to add depth without turning it into BBQ sauce.
• Sea salt + black pepper – To taste, always.

Keto Swaps That Actually Work

Want to switch it up without messing with the macros or the magic?

Swap	Result
Lime juice instead of lemon	Works, but changes the vibe—more tropical, less Mediterranean
Roasted garlic	Milder, deeper flavor. Perfect for sensitive stomachs
Avocado oil instead of olive	More neutral, but still keto-friendly
Add Greek yogurt (1 tbsp)	Makes it tangier and creamier—adds a carb or two, but not much

Don’t sub coconut oil. It hardens when cold and turns the texture waxy. Not cute.

Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Sauce was bitter	Some tahini is just harsh	Use fresh lemon juice + a splash more olive oil
Texture got lumpy	Oil and tahini didn’t blend	Blend longer or use a food processor instead of whisking
Separated in the fridge	Natural oils rose to the top	Stir well or shake before using

Step-by-Step: Making Low-Carb Tahini Sauce

1. Toss it all in: Combine tahini, garlic, olive oil, lemon juice, cumin, paprika, salt, pepper, and water in a blender or food processor.
2. Blend until smooth: It should look creamy and pourable—not gritty or oily.
3. Adjust the water: Add more a tablespoon at a time until you get the texture you want.
4. Let it rest: Give it 10 minutes for the flavors to settle. Trust me, it gets better.
5. Serve or store: Use immediately or stash it for later (see below for how).

Keto Cooking Tricks That Help

• Pre-blend garlic and lemon juice first if your garlic is overpowering. It mellows it out.
• Use a silicone spatula to scrape every last bit—this stuff is liquid gold.
• Double the recipe and freeze half in an ice cube tray. You’ll thank yourself later.

How I Store and Track It

• Fridge: Airtight jar, up to 5 days. Stir before using.
• Freezer: Freeze in portions (ice cube trays are your friend), thaw in fridge overnight.
• Tracking tip: I log 2 tbsp as ~3g net carbs, 14g fat, 3g protein. Keep in mind: brands vary.

What I Googled Before Making This

Will this spike blood sugar?
Nope—as long as your tahini doesn’t have added sugar (some brands sneak it in). Double-check the label.

Is tahini keto?
Yep! Just keep portions in check—sesame seeds are higher fat, but not carb-free.

Can I make this nut-free?
It already is! Sesame seeds are seeds, not nuts.

Can I use coconut flour to thicken it?
Please don’t. It’ll clump and ruin the texture. Just chill it or reduce water if you want it thicker.

Nutrition Facts

Serving Size: 2 tablespoons (approximately 30ml)

• Calories: 150
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 60mg
• Potassium: 60mg
• Total Carbohydrate: 3g
• Dietary Fiber: 1g
• Sugars: 0g
• Protein: 3g
• Net Carbs: 2g

Check out More Recipes:

• Low Carb Keto Cucumber Noodles
• Low Carb Keto Cold Crab Dip
• Low Carb Keto Avocado Tuna Salad