These soft, chewy Gingerbread Cookies are low carb, sugar-free, and keto-friendly. They are the perfect dessert to accompany holiday meals.
2 1/4 cups Blanched Almond Flour
1 TBS. Cinnamon
1 ½ tsp. Ground Ginger
¼ tsp. Ground Cloves
¼ tsp. Nutmeg
½ tsp. Gluten-free baking powder
1/8 tsp. Sea Salt
½ C. Monk Fruit sweetener
3 TBS. Butter, softened
1 Lrg. Egg
1 tsp. Vanilla Extract

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 Monk Fruit 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 have cut out all the shapes you can, re-form the remaining dough into a ball, roll it out again, and repeat, until you have used up all the dough.
Bake for 10-15 minutes, until golden on the edges. Cool on the cookie sheet before handling.


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