Ingredients for Yummy Low Carb Gingersnaps Diabetic Friendly
- 1/2 cup (1 stick) unsalted butter, softened
- Splenda Sugar Substitute
- 2 large eggs
- Molasses
- Vinegar
- Flour
- 1/2 teaspoon baking soda
- Baking Powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Clove
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How to Make Yummy Low Carb Gingersnaps Diabetic Friendly
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sweetener until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the almond flour, coconut flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each ball slightly with a fork, creating a criss-cross pattern.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
6g
Fat
7g
Carbs
2g
