Low Carb Ginger Cookies
Servings: 20 cookies
Light ginger cookies baked with almond flour.
- ½ cup butter, unsalted softened
- ½ cup erythritol white or golden
- 2 cups almond flour
- 2 teaspoons ginger, ground
- 1 tablespoon ginger, fresh grated
- 1 teaspoon cinnamon
Beat the erythritol and butter together until soft
Add in the almond flour, ginger and cinnamon and mix into a dough.
Place the dough in the fridge for 30 minutes to firm. It will be delicate to handle so chilling it will help.
Place the dough in between two layers of parchment paper and roll out. The thinner the dough is rolled, the crispier the cookie will be.
Use a cookie cutter to cut the shapes and carefully use a knife or spatula to place the cookies on a parchment lined baking tray.
Bake at 180C/350F degrees for 12-15 minutes until the edges are golden.
Remove from the oven and allow to cool on the tray before handling them. When they are warm they will be very delicate.
Store in a sealed container in the fridge. They will firm up after a few hours in the fridge.
Makes about 20-25 cookies, depending upon the size of the cookie cutter used.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1cookie | Calories: 106kcal | Carbohydrates: 2.7g | Protein: 2.5g | Fat: 10.2g | Fiber: 1.3g