Description
Keto Gingerbread Cookie Dough Bites are a must-try treat for anyone looking for a delicious low-carb snack.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol (or preferred keto sweetener)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened almond butter
- 1/4 cup unsweetened coconut oil, melted
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened almond milk (or more if needed)
- 1/4 cup sugar-free chocolate chips (optional)
Instructions
- In a large mixing bowl, combine the almond flour, coconut flour, erythritol, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Mix well until all dry ingredients are evenly distributed.
- In a separate bowl, mix together the almond butter, melted coconut oil, vanilla extract, and almond milk until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. If the dough is too crumbly, add more almond milk, one tablespoon at a time, until it holds together.
- Fold in the sugar-free chocolate chips if using.
- Roll the dough into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
- Chill the cookie dough bites in the refrigerator for at least 30 minutes to firm up.
- Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to a week.
Notes
- For added texture, consider mixing in chopped nuts or seeds.
- If you prefer a spicier flavor, increase the amount of ground ginger and cinnamon to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 bite
- Calories: 100
- Sugar: 0g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg