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.