KETO GINGERBREAD COOKIES
2 cup Almond Flour
1/2 cup Erythritol
1/2 tablespoon Ground cinnamon
1 teaspoon Ground ginger
1 teaspoon Baking Powder
1/4 teaspoon ground cloves
1/4 cup Coconut oil
1 large Egg
1 teaspoon Vanilla extract
1 cup sugar free icing sugar
1/4 teaspoon guar gum
1-2 tablespoon Unsweetened Almond Milk
Combine Dry Ingredients
– In a large mixing bowl, combine the dry ingredients: almond flour, erythritol, and spices. – Add the beaten egg, melted coconut oil, and vanilla extract. – 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 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.
Cut out cookies
– Roll out the dough into a 1/2 inch thickness (for thicker cookies) or 1/4 inch thick (for thinner 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 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: 2.5 gram Fat: 11.1 grams Protein: 4.2 grams 1 Serving = 1 Cookie - 12 cookies per batch
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