Keto White Chocolate Dipped Gingersnaps
These keto gingersnaps are better than ever, dipped in rich white chocolate! They are perfect for cookie trays.
Equipment
- Mixing Bowls
- Baking Sheet
- Parchment Paper
Ingredients
- 1 1/2 cups Almond Flour
- 4 tbsp Butter softened
- 1/4 cup Swerve Brown Sugar Substitute
- 1 tsp Ground Cinnamon
- 2 tsp Ground Ginger
- 2 tsp Baking Powder
- 1 large Egg
- 1/4 cup Swerve Granulated Sugar Substitute
- 1 tsp Ground Cinnamon
- 2 tbsp Sugar-Free Honey
- 1 pinch Nutmeg
- 1/2 cup Lily's White Chocolate Chips
Instructions
- Preheat the oven to 350 degrees.
- Add the almond flour, butter, Swerve brown sugar substitute, 1 tsp cinnamon, ground ginger, baking powder, egg, sugar free honey and nutmeg to a mixing bowl, and blend until a crumbly mixture has formed.
- Press the mixture into evenly sized balls, and flatten slightly with the palm of your hand.
- Combine the granulated sugar substitute and the remaining cinnamon until well combined.
- Roll the cookies in the cinnamon sugar mixture, and place onto a parchment lined baking sheet.
- Bake for 10-15 minutes until cooked through.
- Let the cookies cool to room temperature.
- Place the white chocolate chips into a microwave safe bowl, and heat for 30 second intervals until completely melted.
- Dip the gingersnaps into the melted chocolate, covering about half of each cookie.
- Place the cookies back on the parchment lined baking sheet until the chocolate is set before serving.
Notes
Calories: 207 Net Carbs: 3 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.