Low Carb Recipe Ideas
This recipe came from an email I received from Dr Gundry, so I thought I would do a review on his Gingersnap Cookie.
This Low Carb Ginger Cookie Recipe gives you all the flavor of ginger snap cookies without all the carbs. I baked the first batch for 14 minutes and removed them when the tops were light golden brown. The second batch I pressed the cookies down with a fork and backed for 14 minutes. I should have kept an eye because they were baked to long. The first batch are crunchy when you bite into them and the texture is soft in the center. The other baked cookies were crunchy through but I like the softer ones better.
They’re oh so delicious and take less than 30 minutes to make!
They’re great, your taste buds won’t skip a beat when you sink your teeth into one of these delicious cookies.
So lets get started and I will show you how to make them!
¼ cup unsalted grass-fed French or Italian butter (or coconut oil), melted (I used salted butter)
1 cup erythritol
1 large egg
1 teaspoon vanilla extract
2 cups almond flour
¼ teaspoon salt (I used 1/8 teaspoon salt)
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon fresh minced ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
Instructions:
Preheat oven 350 degrees.
Add flour, salt, baking soda, dry ginger , nutmeg, cinnamon, cloves, and allspice in a large bowl. Set aside.
In another bowl mix the melted butter, erythritol, egg, and vanilla extract.
Add your wet ingredients to your dry ingredients, and mix until they’re all well combined. ( I wore a glove and mixed the ingredients well)
Using silicone mat or line your tray with parchment paper. Then, spoon out little tablespoon-sized cookie balls onto the tray.
Place it in the oven and bake for about 12-15 minutes.
Let them cool on a cooling rack
Place cookies in a sealed container and store in the fridge
Servings: 24
Yield: 1.2 net carbs 75 calories
Stay Healthy and Live Well!
Gayle
