Scoop out cookie dough, roll into a ball and place onto baking tray. Slightly flatten with the back of a fork (only a little). Refrigerate for 30-60 minutes. (I made 40 but hey if you …
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These Sugar-Free Gingerbread Cookies are nut free, low carb, keto, paleo and absolutely crispy and delicious! Whether you love soft or crispy cookies, if you love the warm spices of gingerbread, these scrumptious cookies should be on your cookie baking list for the holidays!
The texture and flavor of these ginger snaps is seriously good. This Keto Ginger Snap Cookies recipe makes 15 serves. 1 serving is 1 cookie and has 1g net carbs. Store your cooled Low Carb Ginger Snaps in an airtight container in the pantry for up to 2 weeks.
Using a flat-bottom glass, press each ball down. The thickness is up to your preference. A thicker cookie will be softer, while a thinner cookie will be crispier. Bake the low-carb ginger snaps at 350°F for about 8 to 10 minutes. These are spicy and sweet cookies, so I like to enjoy them with a hot cup of coffee.
For a sugar free icing, mix ¼ cup of powdered sweetener with a splash of water. Brush over or simply dip cookies into the icing mix bowl. Then, dry them on a cookie rack. Dough thickness. I like my sugar free ginger snaps snappy - that's why I'd recommend to roll the dough out quite thin. For a chewier cookie, roll out the dough thicker.