Name: Keto Gingerbread Cookies
Yield: 1
Ingredients: 2 1/2 c. blanched finely ground almond flour, plus more for dusting -; 1/4 c. finely ground coconut flour -; 1 tbsp. ground ginger -; 1 tbsp. ground cinnamon -; 3/4 tsp. ground cloves -; 1/2 tsp. freshly grated nutmeg -; 1/2 tsp. baking soda -; 1/4 tsp. kosher salt -; 3/4 c. (1 1/2 sticks) butter, softened -; 1/3 c. Swerve granulated sweetener -; 1 c. Swerve confectioners sweetener -; 2 tbsp. meringue powder -; 1 tbsp. fresh lemon juice -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Keto Gingerbread Cookies

1. 2 1/2 c. blanched finely ground almond flour, plus more for dusting -

2. 1/4 c. finely ground coconut flour -

3. 1 tbsp. ground ginger -

4. 1 tbsp. ground cinnamon -

5. 3/4 tsp. ground cloves -

6. 1/2 tsp. freshly grated nutmeg -

7. 1/2 tsp. baking soda -

8. 1/4 tsp. kosher salt -

9. 3/4 c. (1 1/2 sticks) butter, softened -

10. 1/3 c. Swerve granulated sweetener -

11. 1 c. Swerve confectioners sweetener -

12. 2 tbsp. meringue powder -

13. 1 tbsp. fresh lemon juice -

How to cook deliciously - Keto Gingerbread Cookies

1. Stage

Make the cookies: In a large bowl, whisk the almond flour, coconut flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. In another large bowl, beat the butter and Swerve granulated sweetener until light and fluffy, about 2 minutes. Add the dry ingredients to the butter mixture and beat to combine.

2. Stage

Wrap dough in plastic and refrigerate for at least 1 hour or up to overnight.

3. Stage

Preheat oven to 350°. Line two baking sheets with parchment paper.

4. Stage

Roll out dough between two sheets of parchment paper. Dust dough on both sides with almond flour if dough is too sticky. Freeze until firm (while still between parchment paper) for about 30 minutes.

5. Stage

Loosen paper from one side, flip, and remove paper from top of dough. Cut cookies as desired and use a thin metal spatula to transfer cookies to prepared baking sheets. Scraps can be rerolled and re-frozen before cutting.

6. Stage

Freeze cut out cookies for 15 minutes. Bake cookies for 10 to 12 minutes until crisp and just starting to turn golden on edges. Cool completely on the trays on a wire rack. Use a thin metal spatula to loosen cookies.

7. Stage

Make the royal icing: In a stand mixer fitted with the whisk attachment, whisk all ingredients with ¼ cup water on high speed until thick and white, about 7 minutes. Thin with water or add more sweetener to achieve desired consistency, if necessary. Put into piping bags or bottles to decorate. Let icing dry, at least 1 hour.