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Keto Soft Ginger Cookies Recipe


Atkins Keto Soft Ginger Cookies
1.3g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:American
Cook Time:15 Minutes
Phase:Phase 2
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.5g

Protein

4g

Fat

0.6g

Fiber

48.1cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 2eachEgg
  • 1tspBaking soda
  • 2 1/2teaspoonGinger, ground
  • 0 1/2cupSwerve Sweetener, Brown
  • 0 1/4cupCoconut Flour
  • 1tspCinnamon, ground
  • 0 1/2tspSalt
  • 1tspVanilla Extract
  • 1cupAlmond Flour, Blanched
  • 0 1/4cupMaple Syrup (sugar-free)
  • 6tbspButter, unsalted
  • 0 1/2tspAllspice, ground
  • 0 1/4cupHeavy Cream, liquid

DIRECTIONS

  1. Preheat oven to 350°F. Allow butter to come to room temperature.
  2. In the bowl of a stand mixer, cream together the butter and swerve brown sweetener until well mixed. Scrape down the sides and bottom of bowl, add the eggs and continue to mix at medium speed until even texture develops. Add the cream, sugar-free maple syrup, and vanilla extract and continue to mix until well combined, scraping down the sides as needed.
  3. In a medium bowl mix almond flour, coconut flour, ginger, cinnamon, allspice, baking soda and salt with a fork until well combined.
  4. With the mixer running, add the dry to the wet ingredients, ½ cup at a time, scraping down the sides if needed, until all the flour is added and a wet dough forms.
  5. Drop dough by spoonful (about 1 tablespoon per cookie) onto a dry baking pan. Cook for 15 minutes, watching the bottoms of the cookies to ensure they don’t burn. Cool for 5 minutes before serving.

Note: this recipe makes between 36 and 40 cookies. One serving is one cookie.

Cooking Tip

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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