Keto Cream Cheese Ginger Cinnamon Cookies
The BEST Asian Low-Carb/Keto recipe for Cream Cheese Ginger Cinnamon Cookies. Enjoy this delicious cookie at only ~1.5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Servings 12 Cookies
- 1 1/2 Cup Almond Flour
- 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
- 1/3 Cup Salted Butter
- 2 oz Cream Cheese
- 1 tsp Ground Ginger
- 1 tsp Cinnamon
Gather all the ingredients.
Preheat oven to 325F.
Melt butter in a small bowl in the microwave (about 45-60 seconds).
In a large mixing bowl, combine Almond Flour, Swerve/Monkfruit, cream cheese, melted butter, ground ginger and cinnamon. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
Mix well for about 1 minute with a hand/stand mixer.
Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
Bake at 325 F for 16-20 minutes (ours took 17 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!
Calories: 141kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 7mg | Fiber: 2g | Sugar: 1g | Vitamin A: 221IU | Calcium: 37mg | Iron: 1mg