Keto Ginger Snap Cookies {Gluten-Free and Low-Carb}

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:

1. 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.
2. 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.
3. 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.
4. Bake for 10-12 minutes until lightly browned, rotating the pan halfway through.

• Yield: 24

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