These ginger cookies are one of my favourite sweet treats when it’s cold outside. They are crispy and buttery with a gorgeous spicy kick.

I N G R E D I E N T S
2 cups / 200g almond flour
1/3 cup / 60g granulated
sweetener
2 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/3 cup / 80g butter, softened
1 egg white, beaten

P R O T I P S
Roll out the cookie dough as
thinly as possible – that way
the cookies will be more crisp
for that perfect ginger SNAP!
A brown sugar replacement
such as Lakanto Golden
works well in this recipe.

MACRO

I N G R E D I E N T S
2 cups / 200g almond flour
1/3 cup / 60g granulated
sweetener
2 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/3 cup / 80g butter, softened
1 egg white, beaten

P R O T I P S
Roll out the cookie dough as
thinly as possible – that way
the cookies will be more crisp
for that perfect ginger SNAP!
A brown sugar replacement
such as Lakanto Golden
works well in this recipe.

 

Combine the dry ingredients – almond flour, sweetener and the spices.
Add the soft butter and blend with an electric mixer until the mix resembles crumbs.
Beat the egg white until stiff and blend into the dough until just combined.
Roll out the dough between 2 sheets of parchment paper and cool in the freezer for 10 minutes or in the fridge for 20 minutes.
Preheat the oven to 180 Celsius / 350 Fahrenheit. Lift off the top parchment and cut out the shapes using cookie cutters.
Using a knife or a spatula, transfer cookies onto a lined baking tray.
Bake for 8-10 minutes until the edges are browned.
Let cool completely before handling.
Weight: circa 7 grams per cookie

Ginger Cookies

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