Keto Ginger Snaps
User Reviews
5
Keto Ginger Snaps
Description
Keto Ginger Snaps combine almond flour and erythritol with traditional ginger snap spices, including ginger, nutmeg, and cloves. The dough is mixed to a crumbly texture, then softened with beaten egg white. Rolling the dough thinly between parchment sheets and chilling it results in cookies that bake crisp rather than soft. Baking until the edges brown creates a firm and crunchy cookie that holds its shape well once cooled.
The spices provide warmth and a classic ginger snap flavor without traditional sugar, making this recipe keto compliant. The almond flour base produces a tender yet crunchy texture distinct from wheat flour cookies. The use of beaten egg white helps lighten and bind the dough without added carbs.
These cookies require careful handling while hot, as almond flour cookies are fragile until fully cooled. Rolling the dough as thinly as possible is key to crispness. Cooling the dough during cutting prevents it from softening too much and losing shape.
Ingredients
- 2 cups / 200g almond flour
- ⅓ cup / 60g Lakanto Golden sweetener or granulated erythritol
- 2 ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon cloves ground
- ⅓ cup / 80g butter softened
- 1 egg beaten, white
Instructions
- Combine the dry ingredients - almond flour, Lakanto golden (or another "brown sugar" erythritol) and the spices.
- Add the soft butter and blend with an electric mixer until the mix resembles crumbles.
- Beat the egg white until stiff and blend into the dough until just combined.
- Roll out the dough between 2 sheets of parchment paper and cool in the freezer for 10 minutes or in the fridge for 20 minutes.
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Lift off the top parchment and cut out shapes using cookie cutters.
- Using a knife or a spatula, transfer cookies onto a lined baking tray.
- Bake for 8-10 minutes until the edges are browned. Let cool completely before handling.
Notes
- Roll the dough as thinly as possible before baking to achieve crisp ginger snaps; thicker cookies will be softer.
- If the dough softens during cutting, chill it again in the freezer or refrigerator to firm up.
- Handle the cookies only when fully cooled, as almond flour cookies are fragile right out of the oven and firm as they cool.
- Each cookie has approximately 7 grams net carbs assuming 30 cookies made at 7 grams each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 7g | |
| Calories | 60kcal | 3% |
| Total Carbohydrates | 1.4g | 0% |
| Protein | 1.6g | 3% |
| Fat | 5.7g | 9% |
| Saturated Fat | 1.6g | 8% |
| Fiber | 0.7g | 3% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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