Keto Gingersnaps Recipe

Step 1

Preheat the oven to 325ºF and line a large baking sheet with parchment paper. Use two baking sheets if yours are smaller as these will spread a bit.

Step 2

In the bowl of a stand mixer, beat the butter with the sweeteners until well combined and fluffy, about 1 minute. Add the molasses and vanilla extract and beat in.

Step 3

Add the almond flour, ginger, cocoa powder, cinnamon, cloves, black pepper, and salt, and beat until well combined. Scrape down the beaters to make sure everything gets well combined.

Step 4

Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheet(s). Flatten slightly with the palm of your hand.

Step 5

Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. (If the cookies stick to the glass, cover them with a piece of parchment before you press them down).

Step 6

Return to the oven and continue baking for another 10 minutes. Then turn off the oven and allow the cookies to remain inside for another 5 to 10 minutes. Keep your eye on them to make sure they don't get too browned .

Step 7

Remove and let cool completely on the pans.