I started with this ginger scone recipe:

http://alldayidreamaboutfood.com/20...ead-scones.html

And converted it into drop cookies:

2 cups almond flour
4 packets of Truvia
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp ground cloves
1 large egg, lightly beaten
1/4 cup butter, melted
2 tbsp heavy cream
1 tsp molasses (optional, for colour and flavour)
1/2 tsp vanilla extract
1/2 tsp cream of tartar

Instructions

Line a baking sheet with parchment paper and preheat oven to 325F.

Whisk together almond flour, erythritol, baking powder, baking soda, cinnamon, ginger, salt and cloves in a large bowl. Add egg, butter, cream, molasses, and vanilla, and stir until dough comes together.

Drop spoonfuls of (a rounded tablespoon, or slightly larger) dough onto parchment-lined baking sheet. Bake 8 minutes, or until the "tufts" are lightly browned.

Makes 24 cookies, about 1 net carb (1.25 or less) each. Since I skipped the frosting, half the molasses, and the cream & such in the frosting, these turned out to be possibly my most carb-friendly treats yet.

And such a texture! The cream of tartar makes them very "light" to place on the sheet, and turned out to be not dry at all. Be sure not to overbake.

Sounds perfect for Xmas! Do you think it would work with liquid stevia instead of truvia?

Yum! I made the scones and they were delish; Reenie - freckles had some trouble after adding almond milk instead of HWC with runniness - don't know if I would risk liquid sweetener!

Ahhh, I see. Well, I do have some purvia packets in the house that I don't really use because of the fillers in it. However, for a rare xmas-treat I would feel okay about using them in this recipe.

Sounds great! I've always loved ginger snaps. I have to really ginger it up though... I'd probably put some fresh ginger in it.

That is my next step! Great minds think alike

Oh, and regarding the balancing the liquid: coconut flour is the best thing EVAH for soaking up extra liquid. I start with a one-to-one ratio and see how it goes.

I made them! They're good. They have a tiny bit of crunch, but I'd love to find a really crunchy cookie like a ginger snap. I'm probably dreaming. I felt like they could've had a lot more ginger in them because... I'm a ginger monster.

Only issue I had is I used 1.5 t. and then 1 T. of Truvia and I find they are just barely sweet enough. I think your tastebuds are more attuned to sweetness than mine are. I thought about that as I was making the recipe and figured I should probably add more. I could've even added more. They're almost like biscuits.

I do love me some ginger. Thanks for sharing your recipe!

Edited to add: If you use salted butter, don't add the salt. Mine were a bit too salty.

Made these in kind of a larger drop cookie style- got 9 from the batch. I also like spicier and more gingery so added 1/2 teaspoon of finely ground black pepper and about a teaspoon of minced ginger- turned out great! Thanks for the cookie idea, WereBear!