Keto Ginger Snap Cookies {Gluten-Free and Low-Carb}
Who says you have to give up cookies on keto? This recipe provides a delicious keto cookie that'll cure your sweet tooth without any guilt.
Feel free to experiment with this recipe as long as the flour and butter remain the same.
Try adding erythritol and play around with other spices to make your own unique cookie. Or simply omit the ginger and double up on the cinnamon to make a cinnamon cookie instead of a ginger snap. Either way, this recipe will satisfy any cookie craving you have!
This recipe is:
- Keto-friendly
- Low-carb
- Gluten-free
- Grain-free
- Vegetarian
Ingredients you need:
- Almond flour
- Ground ginger
- Cinnamon
- Nutmeg
- KetoLogic Erythritol
- Butter
- Vanilla extract
Ingredients:
- 2 cups almond flour
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup KetoLogic Erythritol
- ¼ cup unsalted butter, softened or melted
- 1 egg
- 1 teaspoon vanilla extract
Preparation:
- Preheat oven to 350 degrees. In a large mixing bowl, mix the dry ingredients together. Then, in a separate bowl, mix the wet ingredients (butter, egg and vanilla extract) together.
- Add the wet ingredients to the dry ingredients in the large mixing bowl. Blend with a hand mixer at low speed until fully combined and a stiff crumbly batter is formed.
- Measure out each cookie with a tablespoon and flatten out into a round cookie shape by hand. Lay evenly on a sprayed sheet pan/cookie sheet in 6 rows of 4 cookies each.
- Bake for 10-12 minutes until lightly browned, rotating the pan halfway through.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Yield: 24
