Sugar Free Keto Ginger Snaps - 5 Minute Sugar Free  Recipe

Try this gluten- and sugar-free cookie classic! Keto ginger snaps are crunchy, quick to cook, and great with coffee or milk.  

– 2 cups / 200g almond flour – ⅓ cup / 60g Lakanto Golden or granulated erythritol – 2 ½ teaspoon ground ginger – ½ teaspoon ground nutmeg – ⅛ teaspoon ground clove – ⅓ cup / 80g butter softened – 1 egg white beaten


Almond flour, Lakanto golden (or another "brown sugar" erythritol), and the spices should all be mixed together.  


Step 1

Add the soft butter and use an electric mixer to mix it in until it looks like crumbles. Before adding it to the dough, beat the egg white until it's stiff.  

Step 2

Place two pieces of parchment paper on top of each other and roll out the dough. Let it cool in the freezer for 10 minutes or the fridge for 20 minutes.  

Step 3

Warm the oven up to 350 degrees Fahrenheit (182 degrees Celsius).  

Step 4

Take off the top piece of parchment paper and use cookie cutters to make shapes.  

Step 5

Moving cookies to a lined baking sheet can be done with a knife or a spatula.  

Step 6

Put it in the oven for 8 to 10 minutes, or until the edges turn brown. Let it cool down all the way before touching it.  

Step 7

-Serving: 7g -Calories: 60kcal -Total Carbohydrates: 1.4g -Protein: 1.6g -Fat: 5.7g -Saturated Fat: 1.6g -Fiber: 0.7g -Sugar: 0.3g


Fudgy Keto Brownie In A Mug - 5 Minute Sugar Free  Recipe 

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