These cookies are similar to ginger snaps except are super chewy, moist and a bit more spicy. In order to make any recipe keto-friendly you can opt for almond flour for a few reasons. First, almond flour is low carb and high in healthy fats, making it a good keto choice. Secondly, almond flour tends to keep cookies soft and chewy. All the fats from the almonds tenderize the cookie and keep them chewy.
Published Dec 8, 2020 by
Amanda Bochain at SoNourished
2 1/4 cup almond flour
1 Tbsp tapioca flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp all spice
1/4 tsp ground ginger
1/2 cup butter, softened
1 cup granular erythritol
1 tsp vanilla extract
Preheat your oven to 350 degrees F and line a baking sheet tray with a silicone baking mat.
Sift the almond flour, tapioca flour, baking powder, salt, cinnamon, all spice and ginger into a large bowl.
Beat together the butter and erythritol until light and fluffy.
Add the egg and vanilla to the butter mix and blend together well, scraping down the sides of the bowl if needed.
Add the dry ingredients to the bowl and stir to form a thick cookie dough.
Chill the batter for about 30 minutes then scoop the dough into 1 ½ inch sized balls. Place on the prepared baking sheet.
Bake for 12 minutes then let cool on the tray before enjoying.