WebDirections. Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper and set aside. Add butter and 1 cup sugar to the bowl of an electric …
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WebIn a bowl, add ingediants butter, lakanto powdered sugar, ground ginger, cinnamon, nut meg, vanilla, and salt. Blend all together until creamy. Add in the almond flour until the …
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These gluten-free gingersnap cookies are made with quinoa flour. They’re crunchy on the outside, chewy on the inside and absolutely delicious! Whisk flaxseed with water in a small bowl to make flaxseed egg. Set aside. In a medium bowl, mix together the dry ingredients (quinoa flour, baking soda, cinnamon, cloves, ginger and sea salt).
Eat the low carb ginger snap cookies while they are still warm. You can add 1/4 tsp xanthan gum to the recipe if you want chewier cookies. Either way, the key to making gluten-free ginger snaps with almond flour is to use the blanched, finely ground type of almond flour. This is needed for the best texture.
Learn how to make Keto Ginger Nut Cookies, Easy! Preheat your oven to 180C/355F. Prepare a cookie sheet and line with parchment paper. In a mixing bowl, add the melted butter, Sukrin gold, and egg. Mix well. Add the remaining ingredients, except the extra sweetener, mix into a soft dough.
If you are dairy-free, you can use ghee instead of butter. The egg is the thing that binds all the ingredients together. I used classic ginger snap spices in these cookies - ginger, cinnamon, and cloves. Ginger snaps usually have a rich flavor, which is made from either brown sugar or honey. I used Sukrin Gold brown sugar substitute.