These tender Keto Gingerbread Cookies have a delicious center of sugar-free white chocolate. They make a delightful addition to your holiday cookie line-up!
❤️ With love and full tummies ~ Mama Bear ❤️
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Servings: 15 Cookies
Ingredients :
Cookies:
- 2 cups almond flour
- 2 teaspoons cocoa powder
- 1 tablespoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- ½ cup Swerve Brown or other brown sugar replacement
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Filling:
- 4 ounces sugar-free white chocolate chips
- 2 tablespoon butter
- Cinnamon for sprinkling
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Instructions :
Cookies:
- Preheat the oven to 325ºF and line two baking sheets with silicone liners or parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, spices, baking powder, and salt. In a large bowl, beat the butter with the sweetener until light and fluffy, about 1 minute.
- Beat in the egg and vanilla until well combined. Beat in the almond flour mixture until dough comes together.
- Roll the dough into one-inch balls and place a few inches apart on the prepared baking sheets. Press down to about ½ inch thick the the heel of your hand.
- Take a rounded tablespoon or other rounded implement and press a large indent into each cookie. Bake about 12 minutes, until the edges are becoming golden. Switch the pans halfway through baking.
- They will still be very soft and puffed. Remove and gently reform the wells while the cookies are still hot. Let cool completely on the pan (the cookies will firm up as they cool).
Filling:
- In a heat proof bowl set over a pan of barely simmering water, combine the white chocolate chips and the butter. Stir constantly until smooth, then remove from heat.
- Use a small spoon to dollop the filling into the well in each cookie. Sprinkle with a little cinnamon and let it set.
Notes :
- Don’t crowd the cookies on the baking sheet. They don’t spread, but you do want to leave enough room for air to circulate properly. I recommend doing two sheets and making sure to switch the position of the two pans halfway through. That way, you ensure even browning.
- Melting white chocolate takes patience and care. Always do it over a double boiler and stay near it, stirring almost constantly. Keep the heat low, and once it seems to be really melting, remove the bowl from over the heat. Keep stirring until smooth.
- I highly recommend silicone mats for baking these cookies. While parchment may keep the cookies from sticking to the pan, it doesn’t protect the bottoms nearly as well.
Storage Information: Store the cookies in a covered container on the counter for up to 5 days or in the fridge for up to 10 days. They can also be frozen for several months.
Nutrition :
Serving: 2 cookies | Calories: 204kcal | Carbohydrates: 7.4g | Protein: 4.3g | Fat: 17.6g | Fiber: 5g
By Carolyn Ketchum of All Day I Dream About Food
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