Craving something sweet and spicy? These keto ginger snap cookies are the perfect treat! Packed with warm spices and a delightful crunch, they’re low-carb, gluten-free, and totally guilt-free! 😋🍪
Prep Time10minutes
Cook Time12minutes
Total Time22minutes
Servings20 cookies
Equipment
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Mixing Bowls
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Electric Mixer or Whisk
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Baking sheets
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Parchment paper or silicone baking mat
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Cookie Scoop
Ingredients
- Almond Flour (2 cups)
- Ginger Powder (1 tbsp)
- Cinnamon (1 tsp)
- Nutmeg (1/2 tsp)
- Baking Powder (1 tsp)
- Salt (1/4 tsp)
- Butter (1/2 cup, softened)
- Sugar-Free Sweetener (1 cup)
- Egg (1 large)
- Vanilla Extract (1 tsp)
Instructions
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Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a medium bowl, mix almond flour, ginger, cinnamon, nutmeg, baking powder, and salt.
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Cream butter and sweetener in a large bowl until light and fluffy. Add egg and vanilla, mixing well.
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Gradually incorporate the dry ingredients into the wet ingredients to form a dough.
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Chill the dough for 10-15 minutes if it’s too sticky.
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Scoop dough into small balls, place on baking sheets, and flatten gently.
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Bake for 10-12 minutes until edges are golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
