Ingredients
2 cups blanched almond flour, fine grind
1 tablespoon organic ginger powder
3/4 cup erythritol (granular)
1/4 cup refined coconut oil, melted
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
Preheat oven to 350°F (175°C)
Whisk almond flour, ginger powder, cinnamon, and salt in a bowl
Mix in erythritol to combine dry ingredients
Stir in melted coconut oil until crumbly
Blend in egg and vanilla extract until smooth dough forms
Divide into 12 equal portions
Place on parchment-lined baking sheets (2 inches apart)
Bake 10-12 minutes, until edges are golden
Cool completely on baking sheet before transferring
Notes
Chill dough 30 minutes for better shape retention
Use room-temperature egg for smooth dough
Optional: chill baked cookies 1 hour for enhanced crispiness
Store in airtight container up to 5 days
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: Low-Carb
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 0g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg