Keto Ginger Cookie Recipe

Ginger Cookie Recipe is a keto ginger snap–style cookie made with superfine almond flour, butter, egg, Truvia, and warm spices like ground ginger, cinnamon, and nutmeg. It’s quick and works well for a low-carb, gluten-free treat when you want holiday-cookie vibes in under 30 minutes. Unlike traditional ginger snaps made with wheat flour and sugar, this version keeps it keto with almond flour and a sugar-free sweetener without losing that classic gingery “snap”.

These little keto cookies won’t last long. They’re the perfect texture, only take 10 minutes of prep, and have an incomparable taste. You may find yourself choosing this Keto Ginger Snaps Recipe over sugary ones.

These little ones are gluten-free , vegetarian , low-carb , keto , and if you sub the butter with coconut oil, they are also dairy-free and paleo. So there. You now have a good excuse to eat them.

As you may already know, I love baking with almond flour: cakes, cookies, cakelets , muffins –I love my almond flour desserts.

So of course, I wanted to take a stab at making some ginger snap cookies with almond flour, and that’s how I came up with this delightful Ginger Cookie Recipe .

Alex (my 17-year old son) is really into baking, so I asked him to make the first batch. We liked them, but they were a little softer and crumblier than we wanted, and while they tasted good, I didn’t think they’d travel as well.

I started tweaking the original Keto Ginger Snaps Recipe , and of course, cutting out steps where possible.

This streamlined recipe for this keto cookie recipe will take you about 10 minutes to put together and 10-15 minutes to bake.

That is a little dangerous if you think about it.

I have to say, these are the BEST low carb cookies I’ve ever tasted–and I’ve spent a lot of money trying various commercial keto cookies .

Many of those taste like fiber or sawdust. These do not. These taste like COOKIES. Real, really delicious cookies!

Can You Eat Cookies On A Keto Diet?

Absolutely. But it has to be my recipe. Don’t go grab just any cookie. That’s sure to throw you out of ketosis. This keto cookie recipe will cure your cravings without ruining your macros for the day. That’s one of my favorite parts of coming up with so many delicious keto dessert recipes !

What Are Keto Cookies Made Of?

butter
agave nectar
Eggs
Water
Superfine Almond Flour
Truvia
Ground Cinnamon
Ground Nutmeg
Baking Soda
Kosher Salt
Ground Ginger

How To Make Ginger Cookies

Preheat the oven to 350F.
Line a cookie sheet with parchment paper and set aside.
Using a hand blender , cream together the butter, agave nectar, egg, and water.

Side shot of blending together the butter, agave nectar, egg, and water. - 7

To this mixture, add all the dry ingredients and mix well on low speed.

Side shot of mixing all of the dry ingredients into the wet ingredients. - 8

Roll into 2 teaspoon balls and arrange on a baking tray with parchment paper. They don’t really spread too much, but leave a little room between them.

Raw Spice Cookies on a Baking Sheet. - 9

Bake for 12-15 minutes until the tops have lightly browned.
Once cooled, store in an air-tight container. For like, the one hour these cookies will be around before you eat them all.

Why Are They Called Ginger Snaps?

They call them ginger snaps because they’re made with ginger and they are typically a crispier, crunchier cookie that makes a “snap” sound when they’re consumed.

This gluten-free Ginger Cookie Recipe is basically just a ginger snap cookie baked with lower carb ingredients like almond flour and Truvia. They do, however, still have that delightful texture and “snap” you’d expect from a good ginger snap.

How Long Do Ginger Snap Cookies Last?

Now it depends on what you mean by “last”. This Ginger Cookie Recipe will keep in an airtight container for about 2-3 weeks. However, don’t expect them to last that long, as they’ll more than likely all be eaten before then.

Do These Keto Cookies Use Almond Flour?

They sure do. That’s what helps keep them low carb cookies . But don’t fret. The unconventional flour won’t change the flavor or texture of these cookies one bit.

With the influx of people eating low carb and gluten-free, you can easily find it in the baking aisle of your local grocer.

Do Sugar-Free Cookies Taste Good?

I may be a bit biased because I haven’t eaten sugar on a consistent basis in YEARS. In my opinion (and thousands of other people who have tried this recipe), these keto cookies aren’t just good. They’re one of my best cookie recipes . Your taste buds won’t skip a beat when you sink your teeth into one of these delicious low carb cookies .

This recipe yields a total of 18 cookies. The nutritional info is per a cookie.
I haven’t experimented with substituting something else for the egg so regrettably, I can’t answer any questions about that. If you find a good substitute, make sure to let me know in the comments!

Common culprits are too much flour, overbaking, or not enough fat/binder. For a less crumbly almond flour keto ginger cookie, avoid packing flour, consider chilling dough, and don’t bake past the point where the edges set. Keto cookies firm up as they cool.

Usually, they spread because of warm dough, too much fat, or not enough structure. Chill the dough, use finely milled blanched almond flour, and make sure your baking sheet isn’t hot when the next batch goes in.

A small amount can fit some keto macros, but molasses adds carbs fast, so most people use a keto molasses substitute (often “brown sugar” style sweeteners and spices) to get that classic gingerbread flavor. If you do use molasses, measure precisely and calculate net carbs per serving.

Looking For More Low Carb Cookies?

Keto Almendrados Cookies - these are fun little cookies that are so easy to whip up!
Keto Cream Cheese Cookies - these are SO good they will melt in your mouth!
Keto Coconut Macaroons - these are a reader favorite, and for good reason!
Low Carb Peanut Butter Cookies - a classic treat without all of the carbs.
Low Carb Chocolate Chip Cookies - all of the iconic flavors of a traditional chocolate chip cookie with a keto-friendly twist.

Equipment

KITCHENAID STAND MIXER
COOKIE SHEET
SILICONE SPATULA TURNER

Ingredients

Cream Together

▢ 4 tbsp ( 4 tbsp ) butter , softened (or coconut oil)
▢ 2 tbsp ( 2 tbsp ) agave nectar , (or water for strict keto)
▢ 1 ( 1 ) Eggs
▢ 2 tablespoons ( 2 tablespoons ) Water

Add Dry Ingredients

▢ 2.5 cup ( 280 g ) Superfine Almond Flour
▢ 1/3 cup ( 0.33 g ) Truvia , or 1/2 cup sugar
▢ 2 tsp ( 2 tsp ) ground ginger
▢ 1 tsp ( 1 tsp ) Ground Cinnamon
▢ ½ tsp ( 0.5 tsp ) Ground Nutmeg
▢ 1 tsp ( 1 tsp ) Baking Soda
▢ ¼ tsp ( 0.25 tsp ) Kosher Salt

Instructions

Preheat the oven to 350F.
Line a cookie sheet with parchment paper and set aside.
Using a hand blender , cream together the butter, agave nectar, egg, and water.
To this mixture, add all the dry ingredients and mix well on low speed.
Roll into 2 teaspoon balls and arrange on a baking tray with parchment paper. They don’t really spread too much but leave a little room between them.
Bake for 12-15 minutes until the tops have lightly browned.
Once cooled, store in an air-tight container. For like, the one hour these cookies will be around before you eat them all.

Watch The Video

This recipe yeilds a total of 18 cookies. The nutritional info is per a cookie.
I haven’t experimented with substituting something else for the egg so regrettably, I can’t answer any questions about that. If you find a good substitute, make sure to let me know in the comments!
This Ginger Cookie Recipe will keep in an airtight container for about 2-3 weeks.

Get support & connect with our community on Facebook!

Nutrition

Originally published on December 22, 2017, at 3:07 PM.

Don’t forget to check out my other Ketocookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.