KETO GINGERBREAD COOKIES

2.5g

By Carine

www.sweetashoney.co

KETO

GLUTEN-FREE

INGREDIENTS

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.

1

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.

2

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. 

3

Bake

Bake your cookies for 12-14 minutes max or until the borders are golden brown in an oven preheated to 350°F (180°C).

4

Enjoy!

7

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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