Keto Ginger Coconut Cookies
Satisfy your sweet tooth with this A-list cookie recipe. I love making this cookie around the holidays – the hint of ginger feels festive and takes me back to when I was little and “helped” bake with my family.
Sweetening with Stevia
This keto ginger coconut cookie uses stevia in place of sugar. If you’re unfamiliar, stevia is a sweetener with some major advantages over sugar.
Stevia has no calories, no artificial ingredients, and, most importantly, no carbohydrates. That’s zero, zilch, nada.
This sweetener is also quite intense, so a little goes a long way. It’s said to be anywhere from 100 to 300 times sweeter than sugar.
In addition to baking, you might consider using just a bit of stevia in your coffee or tea.
The Difference Between Ghee and Butter
Ghee replaces butter in these tasty cookies. This Indian staple consists of pure butterfat. Butter, on the other hand, consists of butterfat, milk solids and water.
If you have lactose sensitivities, ghee tends to be tolerated better than butter. It also contains medium chain fatty acids, which aid digestion and the immune system.
Ghee has a high smoke point, so in addition to this recipe, it’s a good choice for high-temperature cooking such as frying or sautéing. Its nutty flavor also works well on vegetables.
Ghee should only be eaten in moderation.
- Preheat oven to 350 F (175 C).
- Combine all the ingredients in a mixing bowl to form a dough.
- If you have time, place the dough in the fridge for 15-20 minutes to chill.
- Then using a cookie cutter, form small cookies.
- Place on a baking tray and bake for 15-20 minutes until they are just slightly browned on top.
- Remove from oven and place on a cooling rack. They get harder after cooling.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 2 cookies
- Calories: 237
- Sugar: 1 g
- Fat: 21 g
- Carbohydrates: 7 g
- Fiber: 5 g
- Protein: 6 g