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Keto Gingerbread Cookies

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Ingredients
  

  • 2 c almond flour
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1 1/4 tsp ground cinnamon
  • 1 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 5 1/2 Tbsp butter room temperature
  • 1/3-2/3 c golden erythritol
  • 1-2 tsp blackstrap molasses optional, but improves browning and taste
  • 1 egg

Instructions
 

  • Combine almond flour, xanthan gum, salt, baking soda, and spices to a medium bowl. Whisk until thoroughly combined and set aside.
  • Cream butter in a large bowl with an electric mixer. Add in sweetener and molasses (optional), and continue to cream until light and fluffy.
  • Add in egg, mixing until just incorporated.
  • Mixing on low, add in half of your flour mixture, mixing until just incorporated. Mix in the rest. Wrap cookie dough with plastic wrap and refrigerate 4-5 hours, or preferably overnight
  • Preheat oven to 350°F/180°C and line a baking tray with parchment paper or a baking mat.
  • Roll out the dough between two pieces of parchment paper and cutout the shapes. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough will yield a softer one. Place shaped cookies on the prepared baking tray and place in the freezer for 10 minutes prior to baking.
  • Bake for 10-20 minutes, until fully golden. Note that I found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).
  • Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (can take a few hours). Store in an airtight container for up to 5 days.