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This sweet-n-spicy keto treats combine the crisp bite of ginger snaps with a chewy texture… and all the nostalgia that comes with this internationally-loved cookie.

We fully endorse this keto ginger cookies recipe and you can eat them once a week if you are on our programme.

Keto GInger Cookies

These sweet-n-spicy keto treats combine the crisp bite of gingersnaps with a chewy texture… and all the nostalgia that comes withthis internationally-loved cookie.

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Servings: 12 cookies

Course: Dessert

Cuisine: Keto

Calories: 11.5

Ingredients Method

Ingredients

  

• 1 large egg
• 1 large egg yolk
• 1 cup oh mega macadamia nutbutter
• 1 tsp vanillia extract
• 20 drops liquid stevia
• 100 g erythritol
• ½ tsp banking soda
• ½ tsp cream of tartar
• 2 tsp ginger powder
• ¼ tsp pink himilayan salt

Method

 

1. Preheat oven to 350 F/180 C. Line a baking sheet with unbleached parchment paper.
2. In a medium bowl, whisk together the egg, egg yolk, oh mega macadamia nutbutter, vanilla and stevia.
3. In another bowl, whisk the erythritol, baking soda, cream of tartar, ginger and pink himilayan salt.
4. Mix the dry ingredients into the wet until dough is formed. Transfer to the refrigerator. Chill for 10 minutes.
5. Scoop dough by rounded tablespoon onto a lined baking sheet. Flatten slightly.
6. Transfer to oven. Bake 9-11 minutes or until edges begin to brown.
7. Cool cookies on pan for 5 minutes before serving.