Keto Ginger Cookies
Delicious keto ginger cookies that are easy to make and satisfy your sweet tooth without breaking your diet.
Ingredients
Main Ingredients
- 4 tbsp butter (softened or coconut oil) Use softened butter for best results.
- 2 tbsp agave nectar (or water for strict keto) Substitute with preferred keto sweetener if needed.
- 1 piece egg Large egg needed for binding.
- 2 tbsp water Additional moisture.
- 2.5 cups superfine almond flour For best texture, use superfine almond flour.
- 1/3 cup Truvia (or 1/2 cup sugar) Keto-friendly sweetener.
- 2 tsp ground ginger Adjust for a stronger ginger flavor if desired.
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking soda
- ¼ tsp kosher salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- In a mixing bowl, use a hand blender to cream together the softened butter, agave nectar, egg, and water.
- Gradually add all the dry ingredients to this mixture and mix well on low speed until fully combined.
- Roll the dough into 2 teaspoon-sized balls and arrange them on the prepared baking tray, leaving a little space between each ball.
- Bake for 12 to 15 minutes or until the tops are lightly browned.
- Allow them to cool before storing in an airtight container.
Notes
These cookies make a perfect afternoon snack or dessert after dinner. They can be enjoyed with herbal tea or keto-friendly ice cream. Store in an airtight container at room temperature for about a week, or freeze the dough for later baking.