Gingerbread Cookies

14g          Butter
20g          Egg (raw, mixed well)
0.1g         Cloves, ground
0.5g         Ginger, ground
0.5g         Cinnamon, ground
8g            Coconut flour – Bob’s Red Mill® Organic
34g          KetoCal® 4:1 powder – Nutricia North America

17g          Butter
21g          Egg (raw, mixed well)
0.1g         Cloves, ground
0.5g         Ginger, ground
0.5g         Cinnamon, ground
4g            Coconut flour – Bob’s Red Mill® Organic
33g          KetoCal® 3:1 powder – Nutricia North America

Instructions:

• Melt the weighed butter then allow to cool slightly.
• Stir the raw, mixed egg into butter.
• Mix in 5-7 drops of liquid sweetener*
• Weigh the dry ingredients then mix together until well blended.
• Stir egg/butter mixture into dry ingredients.
• Divide batter into 10 small balls then press each into a circle on a nonstick cookie sheet. You may also use a cookie cutter to form cookies by pressing the dough into the inside of the cutter to mold into shape.
• Bake cookies at 325º F for 8 minutes.
• Store cookies in a sealed container. Cookies may be frozen up to 1 month.

*Liquid sweeteners such as Sweet10, Sweet’n Low, or Stevia.