Recipe for Ginger Keto Cookies from Okelia Low-Carb Dry Mix

Ingredients and tools: - 1 pack of “Ginger Cookie” dry baking mix (regular size or 200 g — half of XL pack) - 1 egg (size M) - 70 g of butter (soft but not melted) - ½ tablespoon of apple cider vinegar - Silicone-coated baking paper for rolling and baking - Rolling pin (ideally with thickness rings) - Cookie cutters

Dough preparation: 1. Pour the “Ginger Cookie” mix into a bowl. Mix with a mixer or fork for 1 minute. 2. In a separate bowl, beat the egg with the apple cider vinegar, then pour it into the dry mix and stir until smooth. 3. Add the soft butter and mix again until a uniform dough is formed. 4. Wrap the dough in plastic wrap or place it in a bag and refrigerate for 30–40 minutes. 5. Roll the chilled dough between two sheets of silicone baking paper to a thickness of 2 mm. 6. Cut cookies using your preferred cutters. 7. Bake in a preheated oven at 170–180 °C for 9–10 minutes. 8. Remove from oven and let cool completely.

Serving: Serve with tea or coffee. Optionally, with a piece of butter.

Nutrition (per 100 g of baked cookies): Calories: 565 kcal Protein: 14.9 g Fat: 52.4 g Carbs: 8.5 g Indigestible fiber: 9 g