Keto Ginger Cookies
These Keto Ginger Cookies are filled with warm flavors like ginger and cinnamon for a cozy, aromatic treat. Baked until lightly crisp on the edges, they make a perfect after-dinner treat.
Servings 15 people
Calories 148 kcal
Ingredients
- 2½ cup almond flour
- ½ cup erythritol
- 2 teaspoons ginger ground
- ½ teaspoons cinnamon ground
- ½ teaspoons nutmeg ground
- ¼ teaspoons salt
- 6 tablespoons butter softened
- 3 tablespoons liquid allulose sweetener
- 2 tablespoons water
- 1 organic egg
- ¼ teaspoons baking soda
- 1 teaspoons molasses
Instructions
- Preheat oven to 350 degrees F / 177 degrees C.
- Combine 2½ cup almond flour, ½ cup erythritol, 2 teaspoons ginger, ½ teaspoons cinnamon, ½ teaspoons nutmeg, and ¼ teaspoons salt in medium bowl until well combined. Set aside.½ cup erythritol
- In separate bowl, cream together 6 tablespoons butter, 3 tablespoons liquid allulose sweetener, and 2 tablespoons water until smooth. Mix in 1 organic egg, blending thoroughly until fully incorporated.
- Whisk ¼ teaspoons baking soda and 1 teaspoons molasses into butter mixture.
- Slowly incorporate almond flour mixture into wet ingredients until dough is smooth. Chill cookie dough for an hour in refrigerator.
- Place parchment paper on baking sheet. Roll chilled dough into 15 equal-sized balls and flatten slightly onto prepared baking sheet, leaving space between each cookie.
- Bake for 10 to 12 minutes or until edges are golden brown.
- Cool cookies on cooling rack before serving.
Video
Notes
- For an extra burst of flavor, mix in an additional teaspoon of ground ginger or cloves to give your cookies a spicier kick.
- Use coconut oil instead of butter for a dairy-free version.
- Incorporate vanilla extract or almond extract for added depth of richness.
- While coconut flour can be used as a substitute for almond flour, the cookies’ texture and taste may vary slightly.
- For a decadent touch, incorporate sugar-free almond butter or dark chocolate chips into the dough.
Nutrition
Calories: 148kcal | Net carbs: 9g | Fat: 14g | Protein: 4g