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It’s almost November! Meaning it’s soon to be ‘gingerbread month’!… I’m getting a head start by making these delicious cookies!

For this recipe, I used a basic shortbread recipe from King Arthur (LINK HERE!) and transformed it keto and to gingerbread!

One recommendation is to make them a decent thickness. If you make them fairly thin, they will burn easier.

What you’ll need:

  • 3 tbsp (approx 50g) room temperature butter
  • 3 tbsp brown sugar substitute (I used Sukrin Gold)
  • 1 cup (100g) almond flour
  • 1 tbsp vanilla extract
  • 1/2 tbsp ginger powder
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 1/2 tsp salt (omit if you use salted butter)

My first cookbook ‘Keto Cravings’ is on sale on Amazon!

This is super easy to make and better if you have a hand mixer.. but if you don’t no worries – mixing with a spoon or spatula will also work!

Whip up your butter until its nice and smooth.. add in your sugar substitute, salt and vanilla – mix thoroughly.

Add in the almond flour and spices. Mix together with the hand mixer or use your hands and knead it! It will eventually form a nice big lump of dough.

Roll out the dough and cut into shapes.. bake at 350°F/175°C for 10 minutes. Keep an eye on them otherwise they burn easily!

Let them cool and enjoy!

This makes roughly 18 cookies.

CALS: 55
FAT: 5.1
CARBS: 1.7
FIBRE: 0.8
NET CARBS: 0.9
PROTEIN: 1.4

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