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Ingredients

¼ cup coconut oil, melted, or as needed 1 egg 1 teaspoon vanilla extract 2 cups almond flour ¾ cup erythritol sweetener 2 teaspoons ground ginger ½ teaspoon ground cinnamon ¼ teaspoon salt ¼ teaspoon ground nutmeg

Nutrition Info

84 calories carbohydrate: 8.5 g cholesterol: 6.8 mg fat: 7.6 g fiber: 1.2 g protein: 2.4 g saturatedFat: 2.4 g servingSize: - sodium: 26.9 mg sugar: 0.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Brush 2 baking sheets with some coconut oil.
Mix 1/4 cup coconut oil, egg, and vanilla extract together in a small bowl.
Combine almond flour, erythritol, ginger, cinnamon, salt, and nutmeg in a large bowl. Pour in coconut oil mixture. Blend with an electric mixer on low speed until a stiff and crumbly dough forms.
Scoop dough out with a tablespoon and flatten into a round cookie shape by hand. Arrange cookies on the prepared baking sheets in 6 rows of 4 cookies each.
Bake in the preheated oven, rotating the baking sheets halfway through, until cookies are lightly browned, about 10 minutes.

24 small cookies

A gluten-free, sugar-free, dairy-free, low-carb, and keto-friendly cookie. How is this even possible? Read on, friends...