Keto Gingersnap Cookies
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. Only 77.8 Calories! Keto Gingersnap Cookies – You must try this recipe.
Keto ginger cookies are one of my favorite sweet treats when it’s cold outside. They are crispy and buttery with a gorgeous spicy kick and ready in less than 30 minutes. During the Christmas season, you can use the recipe to make gluten and sugar-free gingerbread men!
Keto Gingersnap Cookies are essentially ginger snaps made sugar free and gluten-free. Did you know that the name refers to the snapping sound the cookie makes when broken in half or bitten into?
Well, I looked it up for you guys – ginger snaps are a derivation of gingerbread and they’ve been around for hundreds of years. Basically, it’s gingerbread that’s been rolled out extra thin and left in the oven a little longer to brown.
If you like this, you can try similar recipes:
- Keto Gingerbread Christmas Cookies
- Low Carb Gluten Free Ginger Cookies
- Keto No-Bake Cookies
- Keto Salted Caramel Chocolate Chip Cookies
- Keto Vanilla Cinnamon Cookies
- Keto Cream Cheese Cookies
- Low Carb Chocolate Chip Cookies
- Keto Chocolate Sea Salt Cookies
- Keto Peanut Butter Cookies
- Keto Cranberries and Walnuts Cookies with Almond Flour
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Keto Gingersnap Cookies
Course: DessertCuisine: American24
servings20
minutes10
minutes77.8
kcalWith 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. Only 77.8 Calories!
Ingredients
2 cups almond flour
1/4 cup unsalted butter
1 cup erythritol
1 large egg
1 tsp. vanilla extract
1/4 tsp. salt
2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
Directions
- Preheat oven to 350°F. In a large mixing bowl, mix the dry ingredients together.
- In a small bowl, mix the wet ingredients of 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 will be slightly stiff and crumbly.
- Use a tablespoon to measure out each cookie. Flatten the top of each cookie with a spatula or just use your fingers.
- Bake for 10-12 minutes at 350F or until they’re lightly browned on top.
- Enjoy!
Notes
- Net carbs: 0.8
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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Sept.7/20
These were very yummy!
I needed to cook mine for 15 min.
Can I use monk fruit instead of erythritol?
Yes.