Keto Gingersnaps Recipe
These easy Keto Gingersnap Cookies are thin and crispy, and have the perfect balance of sweetness and spice. Just the thing for a coffee break or to round out your holiday cookie trays.
Servings 24 cookies
Calories 166kcal
Ingredients
- 1/2 cup butter softened
- 1/4 cup granular erythritol sweetener
- 1/4 cup brown sugar replacement
- 1 tsp molasses (optional)
- 1/2 tsp vanilla extract
- 1 3/4 cup almond flour
- 1 1/2 tbsp ground ginger
- 1 tsp cinnamon
- 1 tsp cocoa powder
- 1/4 tsp cloves
- 1/4 tsp black pepper
- 1/2 tsp salt
Instructions
- Preheat the oven to 325ºF and line a large baking sheet with parchment paper. Use two baking sheets if yours are smaller as these will spread a bit.
- In the bowl of a stand mixer, beat the butter with the sweeteners until well combined and fluffy, about 1 minute. Add the molasses and vanilla extract and beat in.
- Add the almond flour, ginger, cocoa powder, cinnamon, cloves, black pepper, and salt, and beat until well combined. Scrape down the beaters to make sure everything gets well combined.
- Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheet(s). Flatten slightly with the palm of your hand.
- Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. (If the cookies stick to the glass, cover them with a piece of parchment before you press them down).
- Return to the oven and continue baking for another 10 minutes. Then turn off the oven and allow the cookies to remain inside for another 5 to 10 minutes. Keep your eye on them to make sure they don't get too browned .
- Remove and let cool completely on the pans.
Notes
Storage Information: Store the cookies in a covered container on the counter for up to 7 days, or in the fridge for up to two weeks You can also freeze the cookies for up to 2 months.
Nutrition
Serving: 2cookies | Calories: 166kcal | Carbohydrates: 4.3g | Protein: 3.6g | Fat: 15.3g | Saturated Fat: 5.5g | Sodium: 104mg | Fiber: 2g