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
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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
If you’re new to cooking/baking with erythritol, here are some tips to keep in mind:
- Erythritol is best for recipes you’ll be eating that day because there is a “cooling” effect to the sweetness after more than one day.
- Erythritol can be substituted for sugar on a 1:1 basis, but since it is 70% as sweet as sugar, you may want to increase the amount by a quarter to a third depending on your taste.
- Granulated erythritol may cause crystallization in the finished product when more than 1/2 cup is used. To prevent that, you can blend granulated erythritol in a food processor or blender prior to adding it.
- Cooking temperatures and times do not change when baking with erythritol.
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
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