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.
