A great keto recipe for soft and tender ginger cookies, perfect for the winter holidays! They look hard and crunchy at first glance, but this ginger cookie has a deliciously creamy middle inside.
Cooking time 20 min
Servings quantity 24
Ingredients :
Almond flour 200g
Butter (unsalted) 25g
Erythritol 100g
Egg 1 large egg
Vanilla extract 1 tsp.
Salt and half a tsp.
Ground ginger 2 tsp.
Nutmeg quarter g
Cloves a quarter of a g
Cinnamon half a tsp.
Step 1
Preheat the oven to 175-180 degrees. In a large bowl, mix together all the dry ingredients.
Step 2
In a separate bowl, thoroughly mix together the melted butter, egg and vanilla extract.
Step 3
Add the resulting mixture to the bowl with the dry ingredients. Mix with a hand mixer. The dough should come out firm and crumbly.
Step 4
Use a measuring spoon or teaspoon to make sure the cookies come out the same size. Press them slightly on top. Bake for 10-12 minutes or until tender golden!
Bon appetit!
Energy Value per Serving
Calories from fat 64
Calories 77.9
Fats: 7.1g
Carbohydrates: 1.8g
Fiber: 1 g
Assimilable carbohydrates: 0.8 g
Protein: 2.3 g
