After a few trial batches, I finally got the crispy ginger snap cookies I’ve been craving. There may be a touch too much molasses for some people both taste and carbs, so the amount can be decreased by a tablespoon or two and almond milk or water substituted.

2 cups super fine blanched almond flour, loosely filled
6 Tbs stevia-erythritol blend
6 Tbs butter, melted
1/4 cup black strap molasses
1 egg
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/8 tsp ground cloves

Preheat oven to 350°F and prepare two baking sheets with parchment paper or silicone baking mats. In a medium bowl, add almond flour, stevia-erythritol blend, baking soda, salt, ginger, cinnamon, & cloves. Stir until well-combined. In a small bowl, add melted butter, molasses, and egg. Whisk until well-combined. Pour the wet ingredients into the dry ingredients and stir until well-combined. Using a small cookie scoop or a tablespoon measuring spoon, scoop up 1 Tablespoon of dough and gently roll into balls. Dough will be sticky, so damp hands may make rolling easier. Place balls of dough on baking sheet 2-3 inches apart to allow them to spread. Gently flatten balls with fingers. Bake for 12-15 minutes, until edges are slightly brown and tops are cracked. Remove from oven and place baking sheets on cooling racks. Allow cookies to cool completely for several hours before serving for crispy texture. Store in air-tight containers or bags for up to a week.