Combine the egg whites, cream of tartar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until smooth, then, still on low speed, stream in the sugar.
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Heat oven to 350°F. Line 2 half-sheet pans with parchment paper and set aside. Whisk together the flour, baking soda, ground ginger, cardamom, cloves, and salt in a medium mixing bowl. Cream the brown sugar and butter in a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes.
Most gingerbread cookies are not keto as they are made with white sugar and flour. This sugar-free gingerbread cookies recipe uses almond flour and keto sweetener, making each cookie have just 1.4 net carbs! Compare that to the average gingerbread cookie that contains over 21 grams of net carbs. What kind of almond flour can I use?
Watch how to make this recipe. For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl. Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment.
This sugar-free gingerbread cookies recipe uses almond flour and keto sweetener, making each cookie have just 1.4 net carbs! Compare that to the average gingerbread cookie that contains over 21 grams of net carbs. What kind of almond flour can I use? I recommend using super fine almond flour like this for the best texture.