KETO Ginger Snaps

I am not a big sweets eater, but I do enjoy these cookies with a strong cup of coffee!

INGREDIENTS:

2 ounces unsalted butter, melted

2 ounces Swerve Brown (I use monk fruit powder)

1 large egg

3-1/2 ounces finely ground almond flour

2 tsp ground ginger*

1/2 tsp ground cinnamon*

1/2 tsp baking powder

Pinch of ground cloves*

2 ounces Swerve Brown, set aside

*I like my cookies STRONG and typically double the ginger, cinnamon, and cloves

DIRECTIONS:

1. In a mixing bowl, add the melted butter, 1/4 cup of Swerve brown, and egg. Mix well.
2. Add the remaining ingredients, except the extra sweetener, and mix into a soft dough.
3. Put the extra Swerve brown onto a plate or into a flat-bottomed
4. Scoop tablespoon-sized balls of cookie dough and coat them in the Swerve Brown. (As the dough is quite soft, we recommend using gloves to handle it.)
5. Roll and press into discs, and place onto the cookie sheet. Ensure to leave room around the cookies as they will spread.
6. Sprinkle the cookies with any leftover sweetener.
7. Bake for 18-25 minutes, the cookies will be quite brown around the edges but still feel quite soft to the touch.
8. Leave to cool and crisp up before enjoying.