These 'Snowy Ginger Gems' smell like Christmas and taste even better!

In the heart of the Midwest, where the winters are long and the memories of family gatherings warm our hearts, gingerbread cookies have always held a special place. These low carb almond flour gingerbread cookies are a nod to those cherished traditions, yet they're crafted with a modern twist for those of us watching our carb intake. The aroma of ginger and cinnamon wafting through the kitchen brings back memories of my grandmother's farmhouse, where the kitchen was always the heart of the home. These cookies are perfect for those who want to enjoy the nostalgic flavors of gingerbread without the guilt.

These delightful cookies pair wonderfully with a hot cup of tea or coffee, perfect for an afternoon treat. For a festive touch, serve them alongside a bowl of fresh berries or a dollop of whipped cream. They also make a lovely addition to a holiday dessert platter, nestled among other low carb treats.

Servings: 24 cookies

2 cups almond flour
1/4 cup coconut flour
1/2 cup unsalted butter, softened
1/3 cup erythritol or preferred low carb sweetener
1 large egg
1 teaspoon vanilla extract
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and erythritol until light and fluffy.

Add the egg and vanilla extract to the butter mixture, and mix until well combined.

In another bowl, whisk together the almond flour, coconut flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.

Flatten each ball slightly with the palm of your hand or the bottom of a glass.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For a bit of extra spice, consider adding a pinch of cayenne pepper to the dough. If you prefer a sweeter cookie, drizzle a bit of sugar-free icing on top once the cookies have cooled. You can also experiment with adding a teaspoon of orange zest to the dough for a citrusy twist. For those who enjoy a bit of crunch, chopped nuts or sugar-free chocolate chips can be mixed into the dough before baking.