Keto Ginger Snap Cookies Recipe
Craving something sweet and spicy? These keto ginger snap cookies are the perfect treat! Packed with warm spices and a delightful crunch, they’re low-carb, gluten-free, and totally guilt-free! 😋🍪
Equipment
- Mixing Bowls
- Electric Mixer or Whisk
- Baking sheets
- Parchment paper or silicone baking mat
- Cookie Scoop
Ingredients
- Almond Flour (2 cups)
- Ginger Powder (1 tbsp)
- Cinnamon (1 tsp)
- Nutmeg (1/2 tsp)
- Baking Powder (1 tsp)
- Salt (1/4 tsp)
- Butter (1/2 cup, softened)
- Sugar-Free Sweetener (1 cup)
- Egg (1 large)
- Vanilla Extract (1 tsp)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, mix almond flour, ginger, cinnamon, nutmeg, baking powder, and salt.
- Cream butter and sweetener in a large bowl until light and fluffy. Add egg and vanilla, mixing well.
- Gradually incorporate the dry ingredients into the wet ingredients to form a dough.
- Chill the dough for 10-15 minutes if it’s too sticky.
- Scoop dough into small balls, place on baking sheets, and flatten gently.
- Bake for 10-12 minutes until edges are golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.