Keto Ginger Cookies (Extra Soft!)
A simple yet flavorful Keto Ginger Cookie recipe that will quickly become a family favorite.
Servings 14 cookies
Calories 119kcal
Equipment
Ingredients
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/8 tsp pink salt
- 1/2 cup butter, softened
- 1/3 cup Low Carb Sugar Substitute
- 1 large egg
- 1 tbsp blackstrap molasses
- 1/2 tsp vanilla extract
- 10 drop liquid stevia
Instructions
- Preheat the oven to 350°F and line a rimmed baking sheets with parchment or silicone liners.
- In a medium bowl, whisk together the almond flour, coconut flour, ginger, cinnamon, bakingsoda, and salt.
- In a large bowl, beat together the butter and erythritol until smooth. Beat in the egg, molasses, vanilla, and stevia until well combined.
- Add the almond flour mixture and continue to beat until the dough comes together.
- Chill dough for 10 minutes, then roll into 1 inch balls and place a few inches apart on the prepared baking sheet, flatten each cookie down just a bit with your finger tips so they look like thick discs.
- Bake for 8-12 minutes to until set through and crackled over the top (they will also smell delicious).
- Remove and let cool completely on the pan. Transfer to a plate or an airtight container and repeat until all cookies are done.
- Note: they will be very soft so do not handle until fully cooled. The longer they sit out the firmer they will become!
Video
Notes
Net Carbs: 3g per cookie
Yields: 14 cookies
Nutrition
Calories: 119kcal | Carbohydrates: 4g | Protein: 2g | Fat: 11g | Fiber: 1g