Keto Ginger Snap Cookies

Preheat the oven to 350 degrees F (175 degrees C). Brush 2 baking sheets with some coconut oil.

Mix 1/4 cup coconut oil, egg, and vanilla extract together in a small bowl.

Combine almond flour, erythritol, ginger, cinnamon, salt, and nutmeg in a large bowl. Pour in coconut oil mixture. Blend with an electric mixer on low speed until a stiff and crumbly dough forms.

Scoop dough out with a tablespoon and flatten into a round cookie shape by hand. Arrange cookies on the prepared baking sheets in 6 rows of 4 cookies each.

Bake in the preheated oven, rotating the baking sheets halfway through, until cookies are lightly browned, about 10 minutes.