• Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Servings: 12 cookies

Ingredients:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened erythritol or monk fruit sweetener
  • 1/4 cup unsweetened butter, softened
  • 1 large egg
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the butter and sweetener until smooth.
  3. Add the egg and vanilla extract, mixing until combined.
  4. In a separate bowl, whisk together the almond flour, coconut flour, ground ginger, cinnamon, nutmeg, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet mixture, stirring until a thick, slightly sticky dough forms.
  6. Roll the dough into small balls (about 1 inch in diameter) and place them on the baking sheet, pressing each one down lightly with your fingers or the back of a spoon to flatten slightly.
  7. Bake for 10-12 minutes or until the edges are golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Nutritional Information (Per Serving):

  • Calories: 90
  • Fat: 8g
  • Carbohydrates: 3g (Net Carbs: 1g)
  • Protein: 2g

These soft and chewy ginger cookies are the perfect balance of spiced warmth with keto-friendly ingredients. Enjoy as a cozy dessert or snack anytime!