DRY INGREDIENTS – 2 cups Almond Flour – ½ cup Erythritol – 1 tsp Ginger – ½ tbsp Cinnamon – 1 tsp Baking Powder – ¼ tsp Cloves WET INGREDIENTS – 1 Egg – ¼ cup Coconut Oil – 1 tsp Vanilla Extract – 1 tbsp Black Strap Molasse KETO ROYAL ICING – 1 cup Sugar-free Icing Sugar – 1-2 tbsp Almond Milk – ¼ tsp Guar Gum
Combine Dry Ingredients
In a large mixing bowl, combine the dry ingredients: almond flour, erythritol, and spices.
Add Wet Ingredients
Add the beaten egg, melted coconut oil, and vanilla extract to the Keto Gingerbread Cookie Dough.
Combine with a spatula first, then use your hands and knead the dough until it comes together.
Knead and Roll
Divide the dough into two balls of the same size. Wrap each ball tightly into plastic wrap, roughly flatten it into a thick disc and refrigerate both discs for 1 hour.
Remove the dough discs from the fridge, unwrap one disc, and place it in the center of two parchment paper pieces.
Roll the Dough
Roll out the dough into a 1/2 inch thickness (for thicker cookies) or 1/4 inch thick (for thinner cookies).
Cut Out the Cookies
Use a gingerbread man cookie cutter shape to cut out cookies - I made 6 cookies in each half-disc of dough, so 12 in total.
Bake Gingerbread Cookies
Bake your cookies for 12-14 minutes max or until the borders are golden brown in an oven preheated to 350°F (180°C).
NET CARBS FAT PROTEIN
Serving: 1 Cup Makes: 5 Servings
Prep: 10 Minutes Cook: 20 Minutes