Winter Spice Ginger Keto (Print Version)

Fragrant ginger and winter spice snacks with crisp edges and chewy centers, ideal for keto and gluten-free.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 tablespoon ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves

→ Wet Ingredients

09 - 1/2 cup unsalted butter, softened
10 - 1/3 cup granulated erythritol
11 - 1 large egg
12 - 2 tablespoons unsweetened almond milk
13 - 1 teaspoon vanilla extract

→ Optional

14 - 2 tablespoons chopped crystallized ginger (sugar-free)
15 - 1 tablespoon erythritol for sprinkling

# Step-by-step Instructions:

01 - Set oven to 350°F and line a baking sheet with parchment paper.
02 - Whisk together almond flour, coconut flour, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves in a medium bowl.
03 - In a large bowl, beat softened butter and erythritol until light and fluffy, about 2 minutes.
04 - Add egg, almond milk, and vanilla extract to the butter mixture and blend thoroughly.
05 - Gradually mix dry ingredients into wet ingredients until a soft dough forms; fold in crystallized ginger if using.
06 - Scoop tablespoon-sized dough balls onto the prepared sheet spacing 2 inches apart; flatten slightly.
07 - Sprinkle dough tops with erythritol if desired.
08 - Bake for 12 to 15 minutes, until edges turn golden and centers are set.
09 - Allow to cool on baking sheet for 5 minutes, then move to wire rack to cool completely.

# Expert Advice:

01 -
  • They taste indulgent and complex, with none of the guilt or blood sugar spike that comes with regular cookies.
  • The combination of ginger, cinnamon, nutmeg, and cloves creates that coveted spiced warmth that makes people ask for the recipe.
  • They're ready in 30 minutes from start to finish, so you can satisfy a craving without planning ahead.
  • They stay crisp on the outside and surprisingly chewy inside—that textural contrast that makes you reach for just one more.
02 -
  • Oven temperatures vary wildly, so check your cookies at 12 minutes. The difference between perfectly crispy-chewy and overbaked is often just 2 minutes, and dark edges mean the centers have likely overcooked inside.
  • Don't use melted butter or room-temperature butter straight from the fridge—softened butter is the only way to incorporate air properly and get the right texture.
  • Almond flour can be heavy and dense if it's been sitting open, so store it in the freezer and use it within a few months. Old almond flour changes how these cookies bake.
03 -
  • Invest in fresh spices—they're the difference between okay spiced cookies and ones that make people close their eyes and smile. Replace yours yearly, especially if they sit open in a cabinet.
  • Use an ice cream scoop or a small spoon to portion dough evenly. This ensures they all bake at the same rate, so you don't have some overdone while others are underdone.
  • If your sweetener has a cooling effect that you dislike, try erythritol blends designed to taste more like sugar, or experiment with monk fruit sweetener, which has a cleaner taste.

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