Low-carb Ginger Snaps

1/2 cup butter, melted
1/4 cup coconut oil, melted
1 egg, beaten
3 tablespoons molasses
1 teaspoon vanilla
5 drops Stevia
2 cups almond flour
1/2 cup erythritol
1 teaspoon baking powder
1/2 teaspoon allspice
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
pinch of sea salt

Preheat oven to 375°. Line baking sheets with parchment paper or Silicone baking sheet.

 In a large bowl or mixer mix together butter, coconut oil, egg, molasses, vanilla and liquid Stevia. Beat until well combined. In a medium bowl, combine remaining ingredients. Pour into egg mixture and continue beating until combined. Refrigerate dough for 10 minutes or so if it’s too sticky to work with.

 Roll small 1 inch balls and place on baking sheet, flattening slightly with spoon. Bake for 10 Dash 12 minutes or until lightly golden. Lightly sprinkle with erythritol immediately after remove from oven if desired. let cool five minutes before moving to a wire cooling rack. Store in airtight container.

-Slightly modified from a recipe found on trinakrug.com