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.
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.
The Preparation
- 2 cups almond flour
- 1 cup erythritol
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup butter, unsalted
- 1 large egg
- 1 teaspoon vanilla extract
The Execution
1. Preheat oven to 350F. 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.
This makes a total of 24 servings of Keto Gingersnap Cookies. Each serving comes out to be 77 calories, 6.8g fats, 1g net carbs, and 2.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 cup almond flour | 1297 | 112 | 49.3 | 29.1 | 20.2 | 47 |
| 1 cup erythritol | 38 | 0 | 0 | 0 | 0 | 0 |
| 2 teaspoon ground ginger | 12 | 0.2 | 2.5 | 0.5 | 2 | 0.3 |
| 1/2 teaspoon ground cinnamon | 3 | 0 | 1.1 | 0.7 | 0.4 | 0.1 |
| 1/4 teaspoon ground nutmeg | 3 | 0.2 | 0.3 | 0.1 | 0.2 | 0 |
| 1/4 teaspoon ground cloves | 1 | 0.1 | 0.4 | 0.2 | 0.2 | 0 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| Totals | 1853 | 163.7 | 54.5 | 30.6 | 23.9 | 54.9 |
| Per Serving (/24) | 77 | 6.8 | 2.3 | 1.3 | 1 | 2.3 |
Keto Gingersnap Cookies
Ingredients
- 2 cup almond flour
- 1 cup erythritol
- 2 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup butter unsalted
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Combine the dry ingredients in a large mixing bowl.
- In a small bowl, stir together the melted unsalted butter, egg, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients. Blend with a hand mixer until combined. The cookie batter should be slightly stiff and crumbly.
- Use a tablespoon to measure out even spoonfuls. Flatten the top of each cookie with a spatula.
- Bake for 10–12 minutes, until lightly browned on top.
1/4 t. ground GLOVES? I refuse to put my Isotoners into the food processor, young man!! 🙂
Omg I didn’t see that when I proofread the recipe. D: Thank you so much for pointing it out, I’ve fixed it! I love your sense of humor.
Let me say…I love ginger snap cookies and can’t wait to try these. Think this would work for a cheesecake crust…ya know, pumpkin cheesecake with a gingersnap crust?!
https://uploads.disquscdn.com/images/aa35c0c3ab8848f2821fbe4dd6cc97b71af43a47cb5f36a1d7878bacfa728820.jpg Made these today – they came out well. I like a little more “snap” in my ginger snaps (can’t get those childhood store-bought super crunchy cookies out of my mind), so while the cookies were still warm, I mashed them down flatter and put them back in at 325 for ten more minutes. PERFECT! Thanks for the great recipe!
Those look great!!!
https://uploads.disquscdn.c… Made these today – they came out well. I like a little more “snap” in my ginger snaps (can’t get those childhood store-bought super crunchy cookies out of my mind), so while the cookies were still warm, I mashed them down flatter and put them back in at 325 for ten more minutes. PERFECT! Thanks for the great recipe!
Oh. My. Wow.
Looking forward to making these. Thanks Craig! 😀
I hope you enjoy them!
I just made these cookies. They taste incredibly good. Thanks for posting this recipe!
I can’t wait to try this recipe I LOVE gingersnap cookies. Question: Can i tweak the erythritol a bit? I try to mitigate the cooling taste, so do you think i could do half erythritol and half liquid gold?
Yeah, of course you can!
Ok so its not just me… I made another cookie recipe with erythritol and got that cooling taste. I HATED it and just dumped the cookies, I was so bummed. Is there a good alternative?
Oh no! Check out this article on sweeteners that Craig wrote. There are a lot of different ones, although they don’t all work the same.
https://www.ruled.me/keto-diet-plan-best-and-worst-sweeteners/
Oh no! Check out this article on sweeteners that Craig wrote. There are a lot of different ones, although they don’t all work the same.
https://www.ruled.me/keto-d…
I’m new to Keto so forgive me if this is an incredibly dense question – can I substitute liquid Stevia for erythritol?
I wouldn’t do it for this particular recipe…but it would be OK in something like a drink recipe. Erythritol can crystallize and brown, so when you are making baked goods its the best choice. I order mine through our Amazon link, but I’ve also seen it available as the brand Swerve at Whole Foods if you have it in your area.
Oh wow these are CRAZY SWEET! Its my first time using erythitol, I’m not sure if it’s the brand or my taste buds but WOAH. Other than that, they are pretty good, more of a crumble texture than a hard snappy texture. Next time I might use less erythitol and more ginger.
Oh wow! I find erythritol is hardly sweet at all. I wonder if it tastes sweeter to some people? I hope you get them to a sweetness level that you like next time. 🙂
Great recipe. I jazzed them up by making a lemon filling between 2 cookies. Just a little softened cream cheese with fresh lemon juice. Add a little liquid stevia to counteract the lemon. Spread a thin layer between two cookies and enjoy. Spread keeps in the fridge for days, so add or not as you like.
That sounds amazing Linda. I wouldn’t have thought to pare lemon with gingersnap. That sounds good!
Got the idea from a nearby tea shop that offers “lemon ginger cookies” (used to eat them before Keto)… Now I have to find a substitute for scones…
Doesn’t that much erythritol contain a lot of carbs? Every bag I buy says 5 carbs per gram.
These do taste too sweet or have that aftertaste at room temp. PRO TIP: Put them in the fridge. They taste way better chilled.
Thank you for the tip!
Mine didn’t turn out well at all. The only flavor I’m tasting is the almonds from the flour. The cookies crumbled and broke apart. Overall, they were a bust.
I’m really sorry to hear that Kerry 🙁
Thanks Laura. I plan to try this again soon. Maybe increase the flavor a bit by increaseing the spices and see if that helps. I so need for an alternative to regular flour to taste good so I can kick the flour habit as it is very bad for me!! I want this to work!!
I wonder if mixing in another type of flour would help, some people seem to like mixes of coconut and almond flour. I think most of the low-carb flours have their own flavors though. I’ve kind of gotten used to them so I don’t notice it as much at this point. (Same with the sweeteners…)
Has anyone tried substituting the erythritol for monk fruit sweetener? If so, did it affect the flavor at all?
It shouldn’t affect the flavor too much I don’t think!
It was amazing! I gave some to my low sugar (non-keto) father and he was making sure no one ate too many of them. I also have a stash in my pantry now.
Meh. Noticeable almond flour-y taste, strong ginger aftertaste, but not much other flavor. Won’t be making these again.
I used Lacanto sweetener instead erythritol. It has a cooling effect – not fun! Like someone said put them in the refrigerator – it is better. But I can only eat 1 every few days which helps with the dieting… I wonder if I decrease the amount of sweetener, does it have any bearing on baking as regular sugar? Thanks
It will have some bearing but you should be able to do that. Lakanto sweetener is about 98% erythritol so you may just not like the taste of erythritol. You could try something like allulose as it does not have the cooling aftertaste.
WOW, PERFECT Just made these and they are exactly what I expected. I substituted golden monk fruit for erythritol and added a bit more ginger. Simple recipe and fixed my craving.
Awesome! I’m glad you found the perfect recipe to satisfy your craving for sweets! Thanks for the feedback, Melanie 🙂
I reduced the erythritol/ monkfruit to 1/4 cup, and also increased the spices as I quadruple the recipe to freeze as needed for a serving once or twice/ week. So actually 1 cup erythritol went for 8 cups almond flour. Turned out fantastic.
Awesome to hear! Glad you enjoyed them 😊