Keto Gingersnap Cookies

Keto Recipes > Dessert

With the holidays coming up, I thought it would be a good idea to start working on some holiday inspired recipes. My first cookie recipe this season is a moist and soft keto gingersnap cookie.

Keto Gingersnap Cookies

This was the closest I could get to a real tasting gingersnap cookie without adding real molasses. The outside of the cookie looks and feels hard, but when you take a bite you can taste the soft buttery middle. Yum!

I made these cookies smaller in size, and I prefer them that way. If you want a crispier cookie, then you can make them larger. These won’t puff up like softer cookies, so keep that in mind when shaping them.

Yields 24 servings of Keto Gingersnap Cookies

The Preparation

  • 2 cups almond flour
  • ¼ cup unsalted butter
  • 1 cup erythritol
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon

The Execution

1. Preheat oven to 350F. In a large mixing bowl, mix the dry ingredients together.

Keto Gingersnap Cookies

2. In a small bowl, mix the wet ingredients of melted unsalted butter, egg, and vanilla extract until well combined.

Keto Gingersnap Cookies

3. Add the wet ingredients to the dry ingredients. Blend with a hand mixer until combined. The cookie batter will be slightly stiff and crumbly.

Keto Gingersnap Cookies

4. Use a tablespoon to measure out each cookie. Flatten the top of each cookie with a spatula or just use your fingers.

Keto Gingersnap Cookies

5. Bake for 10-12 minutes at 350F or until they’re lightly browned on top.

Keto Gingersnap Cookies

 

This makes a total of 24 servings of Gingersnap Cookies. Each cookie comes out to be 77.88 Calories, 7.13g Fats, 0.81g Net Carbs, and 2.33g Protein.

Gingersnap Cookies Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g)
2 cups almond flour 1360 120 40.01 24 16.01 48
¼ cup unsalted butter 407 46.03 0.03 0 0.03 0.48
1 cup erythritol 0 0 0 0 0 0
1 large egg 72 4.75 0.36 0 0.36 7.03
1 teaspoon vanilla extract 12 0 0.53 0 0.53 0
2 teaspoons ground ginger 12 0.15 2.58 0.5 2.08 0.32
¼ teaspoon ground nutmeg 3 0.2 0.27 0.1 0.17 0.03
¼ teaspoon ground cloves 1 0.07 0.34 0.2 0.14 0.03
½ teaspoon ground cinnamon 2 0.01 0.52 0.3 0.22 0.03
Totals 1869 171.21 44.64 25.1 19.54 55.92
Per serving(/24) 77.88 7.13 1.86 1.05 0.81 2.33
Keto Gingersnap Cookies

This makes a total of 24 servings of Gingersnap Cookies. Each cookie comes out to be 77.88 Calories, 7.13g Fats, 0.81g Net Carbs, and 2.33g Protein.

The Preparation

  • 2 cups almond flour
  • ¼ cup unsalted butter
  • 1 cup erythritol
  • 1 large egg
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • 2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • ½ tsp. ground cinnamon

The Execution

  1. Preheat oven to 350°F. In a large mixing bowl, mix the dry ingredients together.
  2. In a small bowl, mix the wet ingredients of melted unsalted butter, egg, and vanilla extract until well combined.
  3. Add the wet ingredients to the dry ingredients. Blend with a hand mixer until combined. The cookie batter will be slightly stiff and crumbly.
  4. Use a tablespoon to measure out each cookie. Flatten the top of each cookie with a spatula or just use your fingers.
  5. Bake for 10-12 minutes at 350F or until they’re lightly browned on top.
https://www.ruled.me/keto-gingersnap-cookies/

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