Ingredients:

• Almond Flour: 2 cups (for the base, provides a nutty flavor and grain-free alternative)
• Coconut Flour: 1/4 cup (to help with the texture)
• Ground Ginger: 2 tsp (for that classic gingerbread taste)
• Cinnamon: 1 tsp (for warmth and depth)
• Nutmeg: 1/2 tsp (for a hint of spice)
• Cloves: 1/4 tsp (for a bit of sharpness)
• Baking Powder: 1 tsp (to help the rolls rise)
• Erythritol: 1/3 cup (a keto-friendly sweetener)
• Salt: 1/4 tsp (to balance the flavors)
• Eggs: 3 large (as a binder and to add richness)
• Unsalted Butter: 1/4 cup, melted (for moisture and flavor)
• Unsweetened Almond Milk: 1/4 cup (to bring the dough together)
• Vanilla Extract: 1 tsp (for aroma)

Instructions:

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, erythritol, and salt.
3. Wet Ingredients: In another bowl, beat the eggs, then mix in the melted butter, almond milk, and vanilla extract.
4. Combine: Pour the wet ingredients into the dry ingredients and stir until a dough forms. If it’s too dry, add a little more almond milk.
5. Shape the Rolls: Use your hands to form the dough into small roll shapes and place them on the prepared baking sheet.
6. Bake: Bake in the preheated oven for about 15-20 minutes or until they are golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the rolls to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your grain-free, keto-friendly gingerbread rolls with a cup of tea or coffee! They offer a delightful mix of warm spices and comforting flavors, perfect for a low-carb diet.