Keto Ginger Snaps

It's not my thing but I know many people like crisp ginger snap cookies so I thought I should get on it this year, along with a chewy ginger cookie (https://www.ketoupgrade.info/post/keto-soft-chewy-ginger-cookie )! I feel like getting crispy keto cookies is kind of a pain, I believe the secret is the egg white protein. I used my husband as a guinea pig for these cookies, he likes them dipped in milk and he said they taste like a ginger snap.

For the crispy cookie I suggest the golden monkfruit/erythritol blend. You can cook the cookie a little less and still get a crispy cookie. You can use a swerve type brown sugar but I suggest cooking for a few extra minutes to get it nice and crispy all the way through. You can also under bake this cookie and it will be a cross between a soft and crispy cookie.

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I just chose a highly rated regular ginger snap cookie so the spices and amounts can be customized if you have a favorite ginger snap recipe with certain amounts of spices or extracts, you can use those amounts.

Keto Ginger Snap Cookie

112 g/1 Stick/4 oz. Salted Butter (softened)

96 g/1/2 Cup Granular 1:1 Sugar Substitute

96 g/1/2 Cup Golden Monkfruit/Erythritol Blend

1 Egg (room temp)

58 g/2 Scoops Unflavored Whey Protein Isolate

30 g/1/4 Cup Coconut Flour

16 g/2-3 Tbs. (approx.) Egg White Protein Powder

1 1/2 tsp. Baking Soda

1/2 tsp. Xanthan Gum

2 tsp. Ground Ginger

1 tsp. Ground Cinnamon

1/4 tsp. Ground Clove

1/4 tsp. Salt if using unsalted butter

Instructions:

1. Preheat oven to 350 degrees and make sure the rack of the oven is in the middle of the oven, line a baking sheet with parchment paper

2. Using the paddle attachment, cream together the butter and sweetener until super light and fluffy, scraping down several times

3. Add one room temperature egg, scraping down several times until fully incorporated

4. Add in dry ingredients all at once and beat until fully combined, the mixture will look crumbly

5. Scoop onto parchment paper at least 2 inches apart with a small scooper or a tablespoon measure

6. Flatten to about 1/4 inch thick the size of a half dollar

7. Bake for 12-14 minutes turning half way though (ovens can vary greatly for cooking cookie)

8. Let cool completely before eating, they will be soft until completely cool

9. Store in a ziplock bag on counter for weeks

Macros: 1/18

70 Calories

6 g Fat

12 g Total Carbs

less than 1 g Fiber

11 g Sugar Alcohol

1 g Net Carbs

5 g Protein

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