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.
NET CARBS: 0.9