The Recipe: Soft and Chewy Keto Ginger Cookies
The Bottom Line: This attempt didn’t go smoothly, but I see a lot of potential here. I will be tying this recipe again…with a few modification. Even overcooked they are soft and definitely one of the better keto cookies I’ve made.
The Nitty Gritty: This came together very easily. The hardest part was remembering to take some butter out of refrigerator to warm to room temperature. I divided it into 16 cookies rather than 12, but at 10 minutes they still didn’t seem at all cooked. So I left them in longer, upwards of 15 minutes and the bottoms got overdone. So next time I will be shaping the cookies more before I put them in the oven. I left them as spheres on this go and I will flatten them slightly before baking.
The taste is good, but not overwhelmingly ginger. I think I might add a little more ginger next time or maybe add some fresh. I also wish they were a teensy bit sweeter so I’m considering some extra Swerve. Another cookie recipe I really enjoy uses a teaspoon of blackstrap molasses and I like what it does to those so I might give that some thought as well. Its not perfectly keto, but the amount over a whole recipe of cookies is minimal damage. Use your best judgement for your own health goals!
Hopefully I will update this post when I make them again!