Keto Ginger Snaps

Keto Ginger Snaps

Adapted from King Arthurs recipe

3/4 cup Crisco
1 cup Allulose
1/2 t salt
2 t baking soda
1  egg
1/3 cup Swerve Brown

2-3 T water
2 1/3 Cups King Arthur KETO flour
1 to 2 t Ginger
1 t Cinnamon

 

 

Granulated Swerve or Monkfruit (for dusting on tops)

Put everything in a bowl and mix on medium till combined.

Preheat the oven to 375F. Put parchment on two cookie sheets.

Roll the dough into balls and dip the tops into the Swerve or Monkfruit and press down thin and bake swerve side up until they slightly crack open on top (8-9 mins)  let cool completely.

Leave out uncovered overnight so they get totally crisp