This Keto Ginger Cookie Recipe gives you all the flavor of ginger snap cookies without all the carbs. They're oh so delicious and take less than 30 minutes to make!
How This Low Carb Ginger Cookie Recipe Is About To Change Your Life
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.
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
1. Preheat the oven to 350F.
2. Line a cookie sheet with parchment paper and set aside.
3. Using a hand blender, cream together the butter, agave nectar, egg, and water.
4. To this mixture, add all the dry ingredients and mix well on low speed.
5. 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.
6. Bake for 12-15 minutes until the tops have lightly browned.
7. 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 that have tried this recipe), these keto cookies aren't just good. They're GREAT. Your taste buds won't skip a beat when you sink your teeth into one of these delicious low carb cookies.
Tips And Tricks For Making This Ginger Cookie Recipe
- 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!
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!
Searching for the Best Keto Recipes?
- Peanut Butter Bars - a Keto Dessert favorite.
- Instant Pot Butter Chicken - I'm the Butter Chicken lady, y'all.
- French Garlic Chicken - Sauce so good you'd eat it on a boot!
- Big Mac Salad - Tastes just like the real thing.
- Instant Pot Spaghetti Squash - the easiest way to make it.
- Chicken Vindaloo - a spicy Indian dish.
- Sugar Free Chocolate Chips - Make even more Keto Cookies!
- Keto Chocolate Chip Cookies - A family favorite.
- Chaffles- The trendiest Keto Desserts.
- Keto Lemon Cookies- bursting with flavor.
- Keto Breakfast Cookies - Great for breakfast on the go.
You may need to make a couple of batches of this Ginger Cookie Recipe because I can assure you these things are going to go quick! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy them as well!
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.
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Nutrition
Originally published on December 22, 2017, at 3:07 PM.
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
KzkazCoone
very good
Debra Boor
I made these cookies today, and they are very good. I used Lakanto monk fruit Maple-flavored syrup instead of agave nectar. For the sugar, I used 1/4 cup Lakanto monk fruit granulated sweetener. My cookies did not spread at all; next time I will press them with a glass bottom. They don’t “snap” either. Maybe I need to bake them a bit longer. All-in-all, they are very tasty, and I will be making them again.
Teri
Well, I didn’t use agave nectar. Too many carbs. I used pumpkin spice skinny syrup , Splenda and monkfruit. Added LOTS more ginger and warm spices. Came out ok…not crispy at all.
Have a batch in now that I made flatter. Will see.
Andy
Since when agave nectar is keto? It is fructose which is a sugar.
Emily Garrett
How much do the macros change if you do not add the agave nectar and do strict keto with just water? Also, could you use this recipe as a pie crust for a pumpkin pie.
Joan Coffey
These cookies do not end up looking like the picture.. Mine were round balls not crispy thin, crunch in your mouth experience.
This recipe is wrong information. Be prepared for BIG disappointment.
Heather Wright
Soft amd very airy puffy, batter was too loose for rolling a ball, even after an extra balf cup pf almond flour. I used palm sugar instead of swerve or other subs. Added extra cinnamon. Used batter as a drop cookie. Might be good with a cream cheese agave vanilla spread and some finely chopped pecans on top.
Vee
Sorry to say these didn’t turn out at all like the photo. Puffy and crumbly, I think these need more butter and only 1/4 tsp soda (if that).
Grace
These cookies while yummy definitely come out more puffy and soft and not crispy and thin like the picture. Whether the dough were left as balls or flattened they don't come out thin and crispy ginger snap like in the picture. I think it requires more butter than the recipe indicates to get more of a spread and crispy crunch.
Mel
I made this today, I don’t have agave nectar so I used honey instead. I flatten the dough a bit before putting them in the oven but they still so not spread thin like the picture. So ended up with ginger cookies, soft and chewy inside. They are delicious but wonder what did I do wrong that I didnt end up with a snap thin cookies?
URVASHI PITRE
I don’t know that you did anything that wrong. It is just a matter of flattening them out. But honestly I don’t always do that. I make little balls and press them down a bit and bake. As you say, still delicious