Keto Ginger Snap Cookies Recipe
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Ingredients
- 1 ½ cups Almond Flour
- 2 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ cup Unsalted Butter softened
- ¼ cup Low Carb Sugar Substitute powdered
- 1 large Egg
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with baking paper or a silicone baking mat.
- In a mixing bowl, combine the almond flour, ground ginger, ground cinnamon, baking soda, and salt. Stir until well mixed.
- In another bowl, using an electric mixer or by hand, mix together the softened butter and Erythritol until the mixture is smooth and well combined.
- Beat in the egg and vanilla extract into the butter mixture until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until a cookie dough forms. Ensure everything is well combined.
- Roll the cookie dough into small balls about 1 inch in diameter. Place them on the prepared baking sheet, leaving some space between each.
- Use the bottom of a glass or your fingers to gently flatten each cookie to your desired thickness. The thinner you flatten them, the crispier they will be.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown. Keep an eye on them to prevent over-baking.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Makes 16 cookies
Nutrition
Serving: 1cookie (16 per recipe)Calories: 88Fat: 7.3gProtein: 2.7gTotal Carbs: 2.6gNet Carbs: 1.4gFiber: 1.2gSugar: 0.4g