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A stack of five round, golden-brown Keto Ginger Snaps on a wooden cutting board, with a few more cookies lying flat in the background. A soft, light blue cloth is partially visible in the upper left corner.

Keto Ginger Snaps

4.42 from 67 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 45
Calories 116 kcal

Equipment

Ingredients
  

  • 2 cups almond flour
  • ½ cup low carb powdered sweetener
  • 1 teaspoon baking powder
  • 1 teaspoon all spice
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • Pinch salt
  • ¼ teaspoon xanthan gum
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar-free honey OR Molasses - which will be higher in carbs
  • 1 large egg
  • 8 tablespoons butter unsalted and melted

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a mixing bowl, combine all of the ingredients until well blended.
  • Place the dough into the freezer to chill for 30 minutes.
  • Form the dough into 20 evenly sized balls, and flatten with your fingers slightly.
  • (optional) sprinkle low carb granular sweetener on top of cookies
  • Bake for 10-12 minutes until lightly browned and cooked through.
  • Let the cookies cool to room temperature before serving.

Nutrition

Serving: 1cookieCalories: 116kcalCarbohydrates: 4gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 22mgSodium: 35mgFiber: 1gSugar: 2g
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