Keto Gingerbread Cookie Recipe

Gingerbread is one of my favorite things over the holiday season. I love baking it and then decorating with my niece and nephew. I also love eating it...so keto gingerbread is where it's at!  Over the next month, I will make it my duty to find low carb and keto options for you all to make instead! Make it into anything you'd like, this recipe does NOT disappoint! I found this recipe over at Gnom Gnom! Check them out! INGREDIENTS 192 g almond flour 1/2 teaspoon xanthan gum 1/2 teaspoon baking soda 1 1/4 teaspoon ground cinnamon 1 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 80 g grass-fed unsalted butter at room temperature 1/3-2/3 cup golden erythritol * 1-2 teaspoons blackstrap molasses optional (but improves browning and taste)* 1 egg DIRECTIONS Add 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, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (8-10 minutes).  Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).  With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest. Wrap cookie dough with cling film (saran wrap) and refrigerate overnight (much preferred). But if in a pickle, 3 hours will do. 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 cut out the shapes. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) 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 the 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 cooling for ten minutes before transferring to a cooling rack. Allow cooling completely, as they'll continue to crunch up (can take a few hours). Store in an airtight container for up to 5 days.  Note that these keto gingerbread cookies are even better the next day after the spices have had some time to mingle. And also (for some inexplicable reason), the sweetness also intensifies the day after. Our brand new KETO//KREME flavors are here for the Winter! This season we have Roasted Marshmallow, Latte Nut and Caramel Macchiato! Delicious coffee without the sugary add-ons! Enjoy your keto holiday cookies and enjoy this time with your friends and family!! XO Jaime