YIELD: 45

Keto Ginger Snaps

Ingredients

• 1/2 cup butter, melted
• 1/4 cup coconut oil, melted
• 1 egg, beaten
• 1 tablespoon pure blackstrap molasses
• 1 teaspoon vanilla extract
• 5 drops liquid stevia
• 2 cups aalmond flour
• 1/2 cup erythritol
• 1 teaspoon baking powder
• 1 teaspoon allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• pinch of Pink Himalayan sea salt

Instructions

1. Preheat oven to 375 degrees.
2. Line baking sheet(s) with parchment paper.
3. In a large bowl, mix together butter, coconut oil, egg, molasses, vanilla and liquid stevia. Blend with hand beater until well combined.
4. In a medium bowl, combine remaining dry ingredients.
5. Once dry ingredients are well combined, pour into egg mixture and continue beating with hand beater.
6. Refrigerate dough for 10 minutes so that it is not too sticky to work with.
7. Roll small 1 inch balls and line them on a baking sheet.
8. Flatten slightly with a spoon.
9. Bake for 10-12 minutes or until lightly golden.
10. Lightly sprinkle with erythritol (optional) when you remove from the oven.
11. Let cool for 5 minutes on the baking sheet and then move to a wire rack.
12. Store in an airtight container.

Nutrition Information

Yield

45

Serving Size

1 cookie Amount Per Serving Fat5.84g

Saturated Fat2.55g

Sodium16.47mg

Carbohydrates1.41g

Fiber0.55g

Sugar0.52g

Protein1.26g

Nutrition is calculated using a third party plug-in. It is best to always validate!