Crisp with a warm sweetness, these gingersnaps are best served with herbal chai tea with a splash of heavy cream or almond milk and with loved ones next to the fire!
Prep Time: 20 minutes
Cooking Time: 20 minutes
¼ cup butter, melted
¼ cup Keto-friendly sweetener such as monk fruit
1 large egg
2 cups almond flour
2 teaspoons dried ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking powder
Pinch of ground cloves
Topping: 1 tablespoon Keto-friendly sweetener such as monk fruit
Preheat your oven to 350 degrees Fahrenheit.
Cream monk fruit and butter with a hand mixer and when well-combined, add egg and continue mixing.
Add in almond flour, one cup at a time, and mix until a thick dough is formed. Add in ginger, cinnamon, baking powder and cloves.
Scoops into 10 balls and form firm patties with your hands and place on a baking tray lined with parchment paper. Roll each ball in the Keto-friendly sweetener reserved for the topping.
Bake in the oven for 15-18 minutes, or until golden brown.
Remove from the oven and allow to completely cool before serving.
Store any leftovers in an airtight container in the fridge for up to 5 days.
Net Carbs: 3