Keto Gingersnap Cookies
This makes a total of 24 servings of Keto Gingersnap Cookies. Each serving comes out to be 77 calories, 6.8g fats, 1g net carbs, and 2.3g protein.
Ingredients
- 2 cup almond flour
- 1 cup erythritol
- 2 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup butter unsalted
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Combine the dry ingredients in a large mixing bowl.
- In a small bowl, stir together the melted unsalted butter, egg, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients. Blend with a hand mixer until combined. The cookie batter should be slightly stiff and crumbly.
- Use a tablespoon to measure out even spoonfuls. Flatten the top of each cookie with a spatula.
- Bake for 10–12 minutes, until lightly browned on top.
Nutrition
Calories: 77kcalProtein: 2.3gFat: 6.8g