My son loves baking keto treats. The sweet tooth is strong in this family. We were in the kitchen experimenting and came up with the best Ginger Cookies. We have made other keto cookies with great success. My son’s Snickerdoodle cookies are totally on point. We were thinking that we could use the base of the snickerdoodle cookie to create a different kind of cookie by adding some additional ingredients; thus. the Ginger Cookie was born! They were so good, they did not last long. Talking about them has made me want some, so I must go now to make some more.
Ingredients
2 1/2 cups almond flour
1 cup powdered monk fruit sweetener (to taste – you might need more)
1/2 tsp. xanthum gum
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1 Tbsp. cinnamon
2 Tbsp. ground ginger
1 tsp. ground cloves
1 stick salted butter or margarine
1 1/2 tsp. vanilla
1 large egg
1/4 cup monk fruit sweetened maple syrup or sugar-free maple syrup
For the coating:
2 Tbsp. brown sugar Swerve
1 tsp. ground ginger
1 tsp. cinnamon
Instructions
Preheat the oven to 350 degrees. In a mixing bowl, mix together the almond flour, monk fruit sweetener, xanthum gum, baking soda, cream of tartar, salt, cinnamon, ginger and ground cloves. Add the butter, vanilla, egg and maple syrup.. Mix with the electric mixer until the ingredients are well incorporated. Taste the batter. Tasting the batter is a very important step as I have mentioned before in some of my other posts. I don’t think monk fruit sweetener is very sweet. If the batter does not taste sweet enough, it is OK to add more to your liking. With that said, adjust the spices to your liking. If you think it needs more ginger, add more ginger. If you think it needs more cinnamon, add more cinnamon. Recipes are a starting point for you to add your own creative twists to them. You are the chef in your own home, so do what you know your family will love.
In a small bowl, mix the brown sugar Swerve, ginger and cinnamon. Roll the batter by teaspoons full into rounded balls. Roll the dough balls in the coating and place them on a greased cookie sheet or one lined with parchment paper. You can leave them in round balls or flatten them slightly with the back of a spoon.
Bake at 350 degrees for 12 minutes. Remove from oven to cool. Let cool for 10 minutes; then, devour them all!
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