Indulge in these delicious Low-Carb Gingerbread Cookies that are specially crafted for a keto diet, completely free of sugar yet bursting with festive flavors.
¼ cup organic grass-fed butter-very cold ¾ cup superfine almond flour S cup granulated monkfruit/erythritol sweetener (1:1 sugar replacement ratio) 1 teaspoon brown sugar flavoring 1 teaspoon ground ginger ¼ teaspoon ground cardamom U teaspoon ground cloves ¼ teaspoon baking soda ¼ teaspoon salt
Mix dry ingredients: Start by combining almond flour, erythritol, ground ginger, and a pinch of baking powder in a large mixing bowl. Blend thoroughly to ensure even distribution of ingredients.
Blend wet ingredients: In a separate microwave-safe bowl, melt the butter until smooth. Stir in the molasses, mixing well to incorporate.
Combine dough: Pour the wet ingredients into the dry mixture. Stir together until a cohesive dough forms. Use your hands if necessary to fully incorporate all ingredients.
Chill dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to roll out and cut into shapes.
Roll and cut: Preheat your oven to the specified temperature. Roll out the chilled dough on a lightly floured surface to your desired thickness. Use cookie cutters to cut out shapes, transferring them carefully to a baking sheet lined with parchment paper.
Bake until golden: Place the cookies in the preheated oven and bake according to the recipe instructions, or until the edges turn a light golden brown. Avoid over-baking to maintain a tender texture.
Cool and enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely before enjoying or decorating as desired.