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SUGAR-FREE LOW CARB GINGERBREAD COOKIES RECIPE (KETO) Recipe

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This recipe for SUGAR-FREE LOW CARB GINGERBREAD COOKIES RECIPE (KETO) is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cups Wholesome Yum Blanched Almond Flour
1 tbsp Cinnamon
1 1/2 tsp Ground ginger
1/4 tsp Ground cloves
1/4 tsp Nutmeg
1/2 tsp Gluten-free baking powder
1/8 tsp Sea salt
1/2 cup Besti Brown Monk Fruit Allulose Blend
3 tbsp Butter (softened)
1 large Egg (at room temperature)
1 tsp Vanilla extract
Directions:
Directions:
In a medium bowl, stir together the almond flour, cinnamon, ground ginger, ground cloves, nutmeg, and baking powder.

In a large bowl, use a hand mixer to beat the butter and Besti Brown for 1-2 minutes, until fluffy. Beat in the egg and vanilla extract. Beat in the almond flour mixture until a dough forms.

Form the dough into a ball and refrigerate for at least 30 minutes, or until ready to bake.

Preheat the to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper (you may need to do this twice for all the cookies).

Place the ball of dough between two large pieces of parchment paper. Roll out to 1/4 in (.6 cm) thickness. Use cookie cutters to cut out cookie shapes and transfer them to the parchment paper. When you've cut out all the shapes you can, re-form the remaining dough into a ball, roll it out again, and repeat, until you've used up all the dough.

Bake for 10-15 minutes, until golden on the edges. Cool on the cookie sheet before handling.
Personal Notes:
Personal Notes:
If you'd like frosting on your gingerbread cookies, just heat some plain cream cheese until it's very soft and stir in powdered sweetener to taste. Pipe onto the cookies.

Serving size: 1 gingerbread cookie

Calories 180
Fat 16g
Protein 6g
Total Carbs 6g
Net Carbs 3g
Fiber 3g
Sugar 1g

 

 

 

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