Just like my other almond flour cookies, you can make gluten-free ginger snaps crispy or soft. The main difference is in the technique. Make the cookies as thin as possible. Let the edges brown well. Allow the cookies to cool completely. Make the cookies a bit thicker. Don’t let the cookies get quite as dark.
Keto Ginger Snap Cookies Ingredients. 1 2 ounces (¼ cup) of Unsalted Butter, melted. 2 2 ounces (¼ cup) of Sukrin Gold. 3 1 large Egg. 4 3.5 ounces (1 cup) of Almond Flour. 5 2 teaspoons of Ginger, ground. 6 ½ teaspoon of Cinnamon, ground. 7 ½ teaspoon of Baking Powder. 8 Pinch of Cloves, ground. 9 2 ounces (¼ cup) Sukrin Gold, extra.
Try adding erythritol and play around with other spices to make your own unique cookie. Or simply omit the ginger and double up on the cinnamon to make a cinnamon cookie instead of a ginger snap. Either way, this recipe will satisfy any cookie craving you have! Preheat oven to 350 degrees. In a large mixing bowl, mix the dry ingredients together.
The result is just the holiday treat I was looking for! With only 2 net carbs per cookie, these keto ginger snaps have the perfect balance of sweetness and spicy ginger flavor. In fact, they taste a lot like a traditional gingersnap but have the softness of a cookie.