Holiday Treats – Ginger Cookies



  • 1/4 cup of softened butter
  • 4 tbsp low fat milk
  • 1 large egg
  • 2 1/2 cups of Almond flour
  • 1/3 cup Keto Sweetener
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/4 tsp salt


  • 3 ounces of Keto Sweetener
  • 1 tsp of ground ginger


Yield: 30 servings

  • Preheat oven to 350 F degrees.
  • Cream together the butter, sweetener, egg and milk.
  • Add the dry ingredients on a separate bowl and combine well.
  • Add the dry ingredients to the wet and mix thoroughly.
  • Line a baking sheet with parchment paper.
  • Taking 2 tsp at a time make balls with the batter.
  • Roll the balls in a mixture of Keto sweetener and ground ginger.
  • Place the cookie ball on the parchment paper and press flat to about 1/2 inch thickness.
  • Bake for 14 minutes.
  • Once cooled the cookies will keep in an airtight container for about 2 weeks.


Ginger Cookies. A great way to start the season of holiday baking.

Over the years I have participated in and organized many holiday baking exchanges. Trouble is there are always food allergies to take in to consideration. Chief among these is a sensitivity to gluten. I wish I had been Keto back then so I could share these cookies with my friends and coworkers.

The non-Keto versions were always a hit and these are just as good and even better for you.

Nutrition Facts

Amount per serving.

Fat5.77 g
Carbohydrates1.02 g
Fiber1.00 g
Protein2.21 g
All the dry ingredients waiting for the magic
Fresh from the oven

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