Low Carb Ginger Cookies

1/4  cup		butter
1/2  cup		coconut oil
1-1/4  cups		Stevia in the Raw
1  tablespoon		blackstrap molasses (or dark molasses)
1		egg
1  cup		almond meal
8  ounces		vanilla whey protein powder
2  teaspoons		baking soda
1/2  teaspoon		salt
1  teaspoon		ground ginger
2  teaspoons		cinnamon
1/2  teaspoon		ground cloves

Tip: Click on the ingredient links to learn the nutritional information for all the Low Carb Ginger Cookies ingredients. The serving size for any ingredient in Low Carb Ginger Cookies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Using your electric mixer, beat the butter, coconut oil, Stevia, black-strap, and egg together until mixture is creamy and fluffy.

Beat in the almond meal, vanilla whey protein powder isolate, and then the baking soda, salt and spices.

Dough will be fairly soft, but cohesive. Spoon by the scant tablespoon onto ungreased cookie sheets, shaping a bit with the fingers to make little balls. Flatten balls slightly with the back of your spoon or fingers. Keep in mind when placing cookies on sheets that they will spread.

Bake at 350 for about 7-9 minutes, or until just getting golden around the edges. Cool on wire racks, and store in an air-tight container.

About 42 cookies, each with: 76 Calories; 5g Fat; 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 2 grams usable carb.