Keto Ginger Snaps Cookies
These amazing Keto Ginger Snap Cookies are seriously good! They are thin, crispy, and have the perfect balance of ginger to sweetness.
Servings: 15 servings
Calories: 70kcal
Ingredients
- 2 ounces unsalted butter melted
- 2 ounces swerve brown You can use Sukrin gold, brown erythritol, or monk front fruit as well
- 1 large egg
- 3.5 ounces almond flour
- 2 teaspoon ginger ground
- 1/2 teaspoon cinnamon ground
- 1/2 teaspoon baking powder
- pinch cloves ground
- 2 ounces swerve brown extra
Instructions
- Preheat your oven to 180C/355F. Prepare a cookie sheet and line with parchment paper.
- In a mixing bowl, add the melted butter, swerve brown and egg. Mix well.2 ounces unsalted butter, 2 ounces swerve brown, 1 large egg
- Add the remaining ingredients, except the extra sweetener, mix into a soft dough.3.5 ounces almond flour, 2 teaspoon ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon baking powder, pinch cloves
- Put the extra sweetener (swerve gold, sukrin gold or brown erythritol will all work) onto a plate or into a flat bottomed container.2 ounces swerve brown
- Scoop tablespoon sized balls of cookie dough and coat in the swerve brown. (As the dough is quite soft, we recommend using food safe gloves to handle it.)
- Roll and press into discs, place onto the cookie sheet. Ensure to leave room around the cookies as they will spread.
- Sprinkle the cookies with any leftover sweetener.
- Bake for 18-25 minutes, the cookies will be quite brown around the edges but still feel quite soft to the touch.
- Leave to cool and crisp up before enjoying.
Notes
Store your cooled Low Carb Ginger Snaps in an airtight container in the pantry for up to 2 weeks.
Nutrition
Serving: 1cookie | Calories: 70kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 6mg | Potassium: 18mg | Fiber: 0g | Sugar: 0g | Vitamin A: 115IU | Calcium: 23mg | Iron: 0.3mg
