Home / Recipes / Gluten Free / Keto Gingerbread Christmas Cookies
Keto Gingerbread Christmas Cookies
How to Make It
Step 1
Add the ground almonds, almond butter, erythritol, salt, baking soda, lemon juice, ginger, cinnamon, nutmeg and melted coconut oil to a mixing bowl. Beat together well to combine. Please feel free to adjust the level of spices to taste.
Step 2
Crack the eggs into the bowl. Beat everything together well to combine until completely smooth. You should have a thick and sticky dough.
Step 3
Preheat the oven to 350 degrees Fahrenheit. Line a large shallow oven tray with baking paper. Take a generous tablespoon of the mix and drop it onto the lined oven tray. Roughly form a circular shape with the mix. Do not press the mix too flat as the cookies will spread when baking. Repeat this process with the remaining dough, leaving a reasonable gap between each cookie to allow for spreading. You should get 12 cookies from the mix.
Step 4
Transfer the tray to the oven and bake for 12-15 minutes or until firm and golden brown all over. Set to one side to cool completely. Keep the cookies in an airtight container until ready to serve.
Ingredients
- Raw Egg – 2 small
- Ginger, Ground – 2 teaspoon
- Almonds, Raw – 1-¾ cup, ground
- Lemon Juice – 1 teaspoon
- Cinnamon, Ground – 1 teaspoon
- Coconut Oil – 1 tablespoon
- 100% Pure Erythritol by Now – ½ cup
- Almond Butter, Unsalted – ⅓ cup
- Baking Soda – ¼ teaspoon
- Salt, Sea Salt – ⅛ teaspoon
- Nutmeg Ground – ⅛ tsp
