Ingredients
- 2/3 cup (79 g) almond meal
- 1/4 cup (28 g) coconut flour
- 2 Tablespoons (10 g) coconut flakes
- 1 large egg, whisked
- 3 Tablespoons (45 ml) ghee, melted
- Stevia, to taste
- 1 teaspoon (5 ml) vanilla extract
- 2 teaspoons (4 g) ginger powder
- Pinch of (1 g) baking soda
Recipe Description
DESCRIPTION: I love making this cookie around the holidays – the hint of ginger feels festive.
This keto ginger coconut cookie uses stevia in place of sugar. If you’re unfamiliar, stevia is a sweetener with some major advantages over sugar.
Stevia has no calories, no artificial ingredients, and, most importantly, no carbohydrates. That’s zero, zilch, nada.
This sweetener is also quite intense, so a little goes a long way. It’s said to be anywhere from 100 to 300 times sweeter than sugar.
In addition to baking, you might consider using just a bit of stevia in your coffee or tea.
Recipe Directions
- Preheat oven to 350 F (175 C).
- Combine all the ingredients in a mixing bowl to form a dough.
- If you have time, place the dough in the fridge for 15-20 minutes to chill.
- Then using a cookie cutter, form small cookies.
- Place on a baking tray and bake for 15-20 minutes until they are just slightly browned on top.
- Remove from oven and place on a cooling rack. They get harder after cooling.
