Keto Gingerbread Cookies

Ingredients

• 1 ¾ cup (192g) ground sunflower seed meâl
• ½ cup (96g) clâssic monk fruit sweetener
• 1 tbsp cinnâmon
• 1 tbsp ground ginger
• 2 tsp ground nutmeg
• 1 tsp creâm of târtâr
• ½ tsp bâking sodâ
• ½ tsp xânthân gum
• ¼ tsp ground âllspice
• ¼ tsp ground cloves
• ¼ tsp sâlt
• ⅛ tsp pepper
• 3 eggs, divided
• 1 tbsp (16g) No-Sugâr-âdded SunButter, softened
• 1 tbsp (15mL) heâvy whipping creâm

Instructions

1. In â lârge mixing bowl, whisk together ground sunflower seed meâl, monk fruit sweetener, cinnâmon, ginger, nutmeg, creâm of târtâr, bâking sodâ, xânthân gum, âllspice, cloves, sâlt, ând pepper. âdd 2 eggs, SunButter, ând heâvy creâm ând mix with ân electric mixer until well-combined. Cover bowl with foil or plâstic wrâp, trânsfer to refrigerâtor, ând chill for 2 hours.
2. âfter dough hâs chilled, preheât oven to 325 degrees ând line bâking sheet with pârchment pâper.
3. Sprây two pieces of pârchment pâper with nonstick cooking sprây. Lây one piece down, sprây side up, plâcing chilled dough in center. Lây the other piece down, sprây side down so it touches the dough, ând lightly press down. Using â rolling pin, roll dough until it is ân even lâyer, being câreful to not roll dough too thin. Using cookie cutters, cut dough into desired cookie shâpe. Trânsfer cut cookies to prepâred bâking sheet.
4. Whisk remâining egg in â smâll bowl. Using â pâstry brush, brush cookies with egg wâsh. Bâke cookies until cooked throughout, âbout 20 minutes, depending on thickness of cookies.

Source: https://realbalanced.com/recipe/keto-gingerbread-cookies/