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Gingersnaps from Low Carb Luxury

Gingersnaps from Low Carb Luxury
This recipe is courtesy of Low Carb Luxury:
1 3/4 cups almond flour *
1/2 cup + 2 Tablespoons vital wheat gluten *
2 teaspoons baking soda
1/2 cup softened butter
2/3 cup granular Splenda
2 Tablespoons Brown Sugar Twin *
1 teaspoon dark molasses
4 teaspoons DaVinci Sugarfree Gingerbread syrup *
1 teaspoon sugarfree vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
Diabetisweet or granulated maltitol/erythritol *
for sprinkling on cookies (optional)

Preheat oven to 300F.

Cream butter with Splenda, molasses, and Brown Sugar Twin in a large bowl. Add DaVinci Sugarfree Gingerbread syrup and spices and mix well. Set aside.

In a separate bowl, sift together almond flour, vital wheat gluten, and baking soda. Gradually add flour mixture to butter mixture. Combine to make a stiff dough.

Form into small balls and place on greased cookie sheet at least 1" apart.

Bake at 300F for 24 minutes. After first five minutes in the oven, press cookies down a bit flat. If using Diabetisweet to sprinkle tops, do this now. Continue baking, being careful not to burn and adjusting time for your oven.

Makes 20 - 24 cookies. Approximately 1.3 grams of carbohydrate per cookie