Keto Ginger Snaps Cookies

These gluten-free ginger snaps combine the delicious taste of spice with a touch of molasses flavor for the perfect holiday treat. Plus, they’re low carb, keto-friendly, and easy to make!

When it comes to holiday cookies, I like to keep them simple. The holidays are crazy enough as is. At least your seasonal treats can be stress-free!

I used to love gingersnaps back in my high-carb days. So I thought, why not create a simple recipe for gluten-free ginger cookies? The result is just the holiday treat I was looking for!

With only 2 net carbs per cookie, these keto ginger snaps have the perfect balance of sweetness and spicy ginger flavor. In fact, they taste a lot like a traditional gingersnap but have the softness of a cookie. 

They’re also very simple to make. You’ll combine the wet and dry ingredients, form the dough into balls, press each one down on your baking sheet, then bake for about 10 minutes.

Ta-da! Super easy sugar-free ginger snaps. 

This recipe completely satisfied my cravings for the traditional ginger-flavored cookies. But, I actually like the texture of these much better! 

So if you’ve been looking for the perfect holiday treat, look no further than these easy-to-make ginger cookies. 

Ingredients

If you have ever baked sugar-free cookies before, then you probably already have all the ingredients needed for keto ginger snaps.

Almond And Coconut Flour

I use a combination of almond flour and coconut flour in many of my recipes. My usual ratio is 3 parts almond flour to 1 part coconut flour. However, I increased the balance of coconut flour in this recipe for a lighter cookie.

Cookies made with almond flour tend to be denser and crunchier. On the other hand, using only coconut flour will give you a softer cookie with a more cake-like texture. That’s why a blend of the two works so well.

If you are looking for a more traditional gingersnap, you could swap out the coconut flour for more almond flour. Feel free to play around!

Baking Ingredients

The baking powder gives the cookies a little bit of a lift. I also added butter to give it some more flavor and help them not be super dry. If you are dairy-free, you can use ghee instead of butter.

The egg is the thing that binds all the ingredients together.

Spices

I used classic ginger snap spices in these cookies - ginger, cinnamon, and cloves.

Sweetener

Ginger snaps usually have a rich flavor, which is made from either brown sugar or honey. I used Sukrin Gold brown sugar substitute.

If you want them to taste even sweeter, add some Sukrin Gold Fiber Syrup or your favorite low-carb syrup.

I also added another 1:1 sugar substitute to the cookies because I wanted them to be really sweet, but you can leave it out.

Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

Quick Tips

• For a chewier cookie, make sure to include the optional syrup. For a crispier cookie, you probably want to omit the syrup.
• If you want a more traditional, crispy ginger snap cookie, replace the coconut flour with more almond flour. This will give you a crunchier cookie.

Instructions

Ready to see the step-by-step for these easy holiday keto ginger snaps cookies? Here you go! Remember, all the exact instructions are in the printable recipe card at the bottom of this post.

Make The Cookie Mixture

In a large bowl, combine the dry ingredients. In a separate large mixing bowl, cream together butter and Sukrin Gold.

Once combined, beat in egg and low carb syrup (if using). Slowly add the dry mixture into the butter mixture and knead together to form a dough.

Form The Dough Balls

Scoop the dough into balls. The mixture should yield about 42 cookies. 

Roll the dough balls in granulated low-carb sweetener. (This is optional, but it gives the cookies a festive sparkle on the outside and adds some additional sweetness).

Place the dough balls onto a cookie sheet lined with parchment paper or a non-stick silicone mat. Leave about 1 ½ inches between each dough ball.

Bake The Cookies 

Using a flat-bottom glass, press each ball down. The thickness is up to your preference. A thicker cookie will be softer, while a thinner cookie will be crispier.

Bake the low-carb ginger snaps at 350°F for about 8 to 10 minutes.

Serving Suggestions

These are spicy and sweet cookies, so I like to enjoy them with a hot cup of coffee. If you really love gingerbread, then why not eat them with a cup of spiced gingerbread coffee?

If you are more of a latte fan, then munch on a cookie with a keto pumpkin spice latte. Or, really enjoy the taste of the season and eat a cookie with a slice of keto gingerbread loaf.

Recipe Card