Ketogenic Recipe: Keto Gingerbread Cookies
I truly believed that I would never get sick of pumpkin… then November came and went and I overdid it with all things pumpkin. Now I’m all about the gingerbread, baby! And this amazing recipe comes from @ketodietapp - thanks for making my house smell so good!
Keto Gingerbread Cookies
¾ cup coconut flour
¼ cup confectioners Swerve
¼ cup Sukrin Gold
1 tbsp pumpkin pie spice
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp gluten-free baking powder
pinch Himalayan salt
3 large eggs
⅓ cup coconut manna, melted
2-4 tbsp water if the dough is too dry
Mix all the dry ingredients. Add the eggs, melted coconut manna, and water if needed and knead with your hands. Cover or wrap the dough with a plastic wrap and place in the fridge for up to an hour. After an hour, preheat the oven to 280 F. Remove the dough from the fridge and place it between two parts of parchment paper or plastic wrap and roll out until you create about ¼ inch (½ cm) thick. Use a cookie cutter to create your shapes. Repeat the rolling and cutting out steps until you have no dough left. Place the cut-outs on a baking sheet lined with parchment paper and brush with some egg wash made with beaten egg yolk. Place in the oven and bake for about 25 minutes or until the tops are lightly golden. Remove from the oven and let the cookies chill on a cooling rack. Store in an airtight container for up to a week or freeze for longer. Makes 40-50 cookies, 0.6g net carb.