Two favorite low carb holiday cookies in one! These keto Gingerbread Spritz Cookies are tender and delicious, and wonderful for sharing with friends and family.
For the cookies, preheat oven to 325F and line several large baking sheets with parchment paper or silicone liners (I prefer the silicone liners, they protect the bottoms better).
In a medium bowl, whisk together the almond flour, cocoa powder, spices, baking powder, and salt.In a large bowl, beat the butter with the sweetener until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
Beat in the almond flour mixture until dough comes together.
Fill the canister of a cookie press with dough and fit press with your plate of choice. Follow manufacturer's directions regarding how to press out cookies (mine requires a quarter to half a turn of the handle).
Press the cookies out onto the prepared cookie sheets. If the cookie does not release well from the cookie press, try holding the parchment down against the cookie sheet as you lift the press. You also may need a bit more dough to come through the press to release properly. (This takes a bit of practice at first, but if you mess up and end up with a blob of dough, you can just pick it up and put it back into the press).
Bake the cookies 12 to 14 minutes, or until set but not browning much around the edges. They will be quite soft still.
Let cool on the pan and then sprinkle lightly with powdered sweetener.