These ginger snap cookies are a wonderful treat for satisfying your sweet tooth while being low carb, sugar free, and keto friendly. Enjoy the warm and spicy flavors of ginger and cinnamon in every bite!
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Enjoying sweet treats while following a keto lifestyle doesn’t have to be difficult. Our keto gingersnap cookies are gorgeously crisp and full of inviting ground cinnamon and ginger. Warm spices, unsalted butter, and vanilla create the classic gingersnap taste, but our recipe is low-carb and keto-friendly, with zero guilt involved.
Almond flour replaces typical wheat flour, and erythritol ensures the cookies are sweet without adding sugar. The cooking and preparation time for our keto gingersnaps is less than half an hour, so when the sweet cravings hit, you can bake a batch of cookies in next to no time. You just need a couple of bowls to mix the wet and dry ingredients, a hand or electric whisk, and a lined baking sheet.
Creating the perfect keto gingersnap cookie is a breeze following our recipe. There aren’t any fancy ingredients required. In fact, you’ll likely have everything you need to hand without even realizing it. These gingersnaps contain only 1.4g of net carbs per serving, so put the kettle on, get the oven gloves out, and let’s bake some keto cookies!
- Almond Flour: Almond flour has a subtly sweet taste and a denser texture than typical wheat flour, making it the ideal match for gingersnap cookies. Gentle almond notes linger in the background, allowing ginger and cinnamon to come through as the dominant flavors.
- Ground Ginger: Fresh ginger is fiery and brings instant heat to any recipe, while ground ginger has less intensity and instead offers gentle warmth. Ground ginger still has a slight pepperiness, but this is calmed by delicate cinnamon, which helps bring out the natural sweetness within the ginger spice.
- Ground Cinnamon: Ground cinnamon is a favorite for many, especially during the holiday season when it truly shines. In our keto gingersnap cookies, ground cinnamon brings earthy sweetness and brown-orange color tones.
- Baking Soda: Gingersnap cookies typically don’t have too much rise in the oven, but a little baking soda is needed to help create a luxurious cookie texture. Baking soda encourages the gingersnaps to become airy on the inside, making them a chewy delight after dinner.
- Salt: Adding salt to sweet recipes may seem strange, but it actually helps balance all of the flavors in the recipe. Finding a balance of sweetness and saltiness with gingersnap cookies can be helped by adding a sprinkle of salt.
- Unsalted Butter: No cookie would be complete without butter, and our recipe calls for unsalted butter. Opting for unsalted butter means the amount of salt in the gingersnaps can be monitored, and salt won’t become a dominant flavor once the cookies are baked.
- Erythritol: Every cookie needs a little sweetness, but to keep things keto-friendly, erythritol is our sweetener of choice. It may be possible to use different sweeteners, such as stevia, but Erythritol works perfectly and adds the ideal amount of sweetness without a strong aftertaste.
- Eggs: Eggs are fantastic for bringing cake and cookie batters together, helping form individual shapes that have enough structure to hold well in the oven. Both the white and yolk of one egg are needed for the gingersnaps, with the white bringing lightness and the yolk an inviting orange color and silky texture.
- Vanilla: The sweetness of vanilla, matched with ground cinnamon and ginger, helps form a typical gingersnap cookie taste. Since this is a keto recipe and doesn’t contain any added sugar, vanilla helps balance all the ingredients and ensures the cookies are sweet, delicate, and an ideal addition for a mid-morning pick-me-up.
How To Make Keto Gingersnap Cookies
Making keto gingersnap cookies is work of mere minutes, most of which is done in the oven! Using an electric whisk is a way to get through the recipe even faster, though a hand whisk works just fine, too. It’s tempting to dive into the cookies straight from the oven, but allowing them to cool completely will leave you with tender, chewy gingersnaps you’ll have trouble keeping in the cupboard!
Step one: Preheat the oven to 325°F (163°C) and line a baking sheet with baking paper or a silicone baking mat. Use a little butter on the underside of each corner of parchment paper to help it stick better to the baking sheet.
Step two: Take two mixing bowls, and in the first, combine the dry ingredients of almond flour, ground ginger, ground cinnamon, baking soda, and salt.
Step three: In the other bowl, use an electric or hand whisk and mix together the softened butter and Erythritol until the mixture is smooth and the Erythritol is fully integrated.
Step four: Beat the egg and vanilla extract into the butter and Erythritol combination and mix thoroughly.
Step five: Slowly combine the dry and wet ingredients together, mixing well until a cookie dough is formed.
Step six: Roll the cookie dough into small balls of 1-inch diameter and place each one onto the prepared baking sheet. Leave a little gap in between each cookie, as this will allow them to spread out in the oven without joining one another.
Step seven: Either use the bottom of a glass or your fingers to gently flatten each cookie to your desired thickness. The thinner the gingersnaps are flattened, the crispier they will be.
Step eight: The cookies can then be baked in the preheated oven for 10-12 minutes or until the edges turn golden brown. Avoid straying too far from the oven, as it’s wise to keep an eye on the gingersnaps to prevent over-baking them.
Step nine: Once cooked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips And Variations
Chocolate Keto Gingersnap Cookies: Transforming the gingersnaps into a chocolatey delight can be achieved with the addition of one ingredient. A handful of high-quality dark chocolate chips added into the batter keeps the recipe keto-friendly while creating a stunning flavor combination of dark chocolate and warm spices.
Coconut Flour Keto Gingersnap Cookies: Almond flour is a great replacement for wheat flour in a ginger snap cookie recipe, but if you don’t have any, coconut flour can work well, too. Coconut flour isn’t quite as light as almond flour and will result in a denser gingersnap cookie with a subtle tropical flavor.
Keto Brown Sugar Substitute Variation: There is an increasing amount of keto replacements entering stores, one of which is a keto brown sugar substitute. Brown sugar is a key component of traditional gingersnap cookies, but it’s full of carbohydrates and not keto-friendly. A keto brown sugar substitute, however, could work wonders in this recipe, bringing a sweet molasses flavor without the heavy carb content.
Frequently Asked Questions
Why Are My Keto Gingersnap Cookies Flat?
Adding too little baking powder can make gingersnap cookies seem flat when they come out of the oven. The flavor likely won’t be affected, but in the future, try adding enough raising agent, and you should be met with perfect gingersnap cookies straight from the oven.
Why Are Keto My Gingersnap Cookies Puffy?
The delicate, fluffy texture of most cookies is thanks to whipping air into the batter using an electric whisk or similar. Over-whipping can introduce too much air into the recipe, leading to a lot of rise in the oven and a puffy gingersnap cookie.
Can I Use Molasses In Keto Gingersnap Cookies?
Molasses generally isn’t considered keto-friendly, and adding a large portion to our keto gingersnap cookies will increase the total carbs substantially. A small spoon of molasses into the mixture won’t do any harm and instead will bring a deep smokiness to the batter.
Keto Ginger Snap Cookies Recipe
- Preheat your oven to 325°F (163°C). Line a baking sheet with baking paper or a silicone baking mat.
- In a mixing bowl, combine the almond flour, ground ginger, ground cinnamon, baking soda, and salt. Stir until well mixed.
- In another bowl, using an electric mixer or by hand, mix together the softened butter and Erythritol until the mixture is smooth and well combined.
- Beat in the egg and vanilla extract into the butter mixture until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until a cookie dough forms. Ensure everything is well combined.
- Roll the cookie dough into small balls about 1 inch in diameter. Place them on the prepared baking sheet, leaving some space between each.
- Use the bottom of a glass or your fingers to gently flatten each cookie to your desired thickness. The thinner you flatten them, the crispier they will be.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown. Keep an eye on them to prevent over-baking.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.