Gingerbread Cookies, Modified Atkins Diet
(made with KetoCal 4:1)

Per serving (5 cookies):

Recipe (10 cookies):

1 Tbsp + ½ tsp       Butter
2 Tbsp                   Egg - raw - mixed well
½ cup                    KetoCal® 4:1 - Nutricia North America
1 ½ Tbsp                Coconut flour - Bob’s Red Mill® Organic
2 Pinches                Ginger, ground
2 Pinches                Cinnamon, ground
3 Pinches                Cloves, ground
5-7 drops                Liquid Sweetener

Instructions:

• Preheat oven to 325°F
• Melt the butter then allow to cool slightly.
• Stir the raw, mixed egg into butter.
• Mix in 5-7 drops of liquid sweetener*
• In a separate bowl, mix together the dry ingredients 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 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.

Makes: 10 cookies
Servings: 2 (5 cookies)