A gluten-free, sugar-free, dairy-free, low-carb, and keto-friendly cookie. How is this even possible? Read on, friends...



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Add a touch more ginger if you like your cookies super, super gingery. Feel free to play around with this recipe (for example, add less ginger and more cinnamon if you want cinnamon cookies).

You can use liquid stevia or a mix of stevia and xylitol instead of erythritol if preferred. Just taste as you go along to find the right sweetness.

Nutrition Facts

84 calories; 7.6 g total fat; 7 mg cholesterol; 27 mg sodium. 8.5 g carbohydrates; 2.4 g protein; Full Nutrition