KETO GINGER AND SPICE SHORTBREAD
April 2020 | The Honest Spoon
Man oh man how I love keto shortbread cookies!!!!!!! They are so quick. So simple. SO EASY TO MODIFY.
I made the mistake of buying my kids some ginger snap thins from Trader Joe’s. Those damn things are a weakness for me!! I am not much of a sweets person- but I can eat a whole box of those cookies!!!
It’s been a while since I made keto cookies. With those ginger thins staring me down everyday, I decided to modify my existing shortbread recipe. If you’re interested, I have a few variations of Keto shortbread on the blog:
KETO SHORTBREAD
KETO BISCOTTI REGINA
KETO LEMON POPPYSEED SHORTBREAD
Full transparency, these are not an exact replica of a ginger snap. They are exactly like the name indicates- a ginger and spice shortbread. I did my best to press them as thin as I could and I am happy with the result. No, scratch that. THEY ARE AWESOME!! They satisfied my craving and I didn’t feel like I was missing out. At ONE NET CARB each…….It’s an excellent option!!!!
PIN THIS RECIPE
KETO GINGER AND SPICE SHORTBREAD [Gluten Free, Keto]
INGREDIENTS:
(makes 12 cookie)
ONE NET CARB EACH
1 Cup fine almond flour
3 tablespoons golden granulated sweetener (like Lankanto or SoNourished)
4 tablespoons room temperature butter
1 teaspoon molasses (optional)
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
METHOD:
1. Preheat oven to 350F. Place all your ingredients in a bowl and mix together to form a ball.
2. Place a sheet of cling wrap on the counter. Place the dough in the center and form a log. Wrap the cling wrap around to help shape the dough (see photo below from my basic KETO SHORTBREAD recipe).
3. Remove dough from cling wrap. First, score log into fourths. Then, divide each section into three equal parts. (You want exactly 12 cookies.) Cut into disks.
4. Place on parchment lined baking sheet and space evenly. Press down gently to flatten out form a slightly thinner cookie- target 3” diameter. Bake for 10-12 minutes or until JUST starting to turn golden. DO not over bake as almond flour can turn bitter if over cooked.
Optional: sprinkle tops with golden sweetener before placing in the oven,
TIP: cookies will be soft coming out if the oven, but will firm up as they cool. Cool completely before eating or storing!
Cool completely and store in an airtight container. Freeze up to 30 days, or store at room temp up to 5 days.
HOW TO:
As always, please let me know what you think! I love to hear your comments and feedback!