Our recipe for Low-Carb Molasses Gingerbread Cookies is just in time for the holidays! These delicious cookies can be part of a low-carb, keto, LC/HF, diabetic, gluten-free, grain-free, or Banting diet.
Preheat oven to 375º Fahrenheit. Prepare a cookie sheet by lightly spraying with coconut oil or lining it with parchment.
Place almond flour, granulated sweetener, ginger, clove, nutmeg, allspice, baking soda, and salt into a food processor. Pulse a few times to blend dry ingredients together.
Add the butter, egg and molasses flavor. Pulse the food processor until the ingredients are well-blended and form a ball.
Pour remaining tablespoon of the granulated sweetener onto a small plate.
Divide dough into 12 equal chunks. Roll each chunk into a ball. Flatten each ball into a cookie shape. Dip one side of the cookie into the granulated sweetener. Place cookie on the prepared baking sheet, sweetener side up. Be sure to keep at least an inch between cookies.
Bake cookies until lightly browned in the preheated oven for 10-12 minutes, or until the edges are brown and the centers are set. Allow to cool for 2-3 minutes on the cookie sheet, then transfer them to a cooling rack to allow them to cool completely.
Serving size: 1 cookie
Fat (g): 11
Carbs (g): 3
Fiber (g): 2
Protein (g): 4
Net carbs (g): 1