Ginger Snap Cookies {Keto-Friendly and Low-Carb}
Recipe by Brandon McDearis
This recipe gives you a delicious low-carb, keto-friendly cookie. There is room for experimentation here 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.
This recipe is: keto-friendly, low-carb, gluten-free, grain-free, vegetarian-friendly, no added sugar
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Other keto-friendly recipes you may like: Chocolate Ice Cream and No-Bake Mini Cheesecakes
Is your sweet tooth acting up? Check out our Top 5 Keto-Friendly Chocolate Bars!
Don’t have time to bake? Try our delicious KetoLogic Meal Replacements!
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.
- Yield: 24
