These Easy Keto Low-Carb Ginger Snap Cookies are the perfect dessert or snack for fall and the holidays! These are sugar-free, made with almond flour, and pack just the right amount of spice!
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If you are in the mood for holiday baking, but want to cut the carbs this is the perfect recipe! These cookies are great for fall, the holiday season, and Christmas cookies….but I can enjoy them any time of the year!
Does ginger have carbs? One tablespoon of fresh has about 1 gram of carbs. Two teaspoons of ground ginger is used in this recipe, resulting in 2 net carbs total, which is divided among 15 cookies.
How Ginger Snaps Taste
Snaps are a variation of a gingerbread cookie. The first thing you should taste is ginger. Ginger has it’s own special kind of heat and flavor. I add a moderate amount (2 teaspoons) to this recipe. If you are looking for bold ginger flavor, 1/2- 1 tablespoon of ground ginger may be more of your speed.
A lot of regular ginger snaps are made with molasses. Is molasses keto? Molasses is dark, sweet, and syrupy. It’s extracted from sugarcane. It’s highly used in gingerbread recipes and in BBQ sauces and BBQ dishes. Due to it’s sugar content, it isn’t keto-friendly. You can read more about molasses here.
White Chocolate Chips
I like to fold in the white chocolate chips from Choczero in this recipe. Who doesn’t need an excuse to indulge in white chocolate?! These chips have only 1 net carb per serving and have no added sugar.
The chips are sweetened with monkfruit, which is my favorite zero-calorie sweetener that won’t spike your blood sugar. These are perfect to fold into in of your favorite cookie recipes!
How to Make Keto Ginger Snaps
- Preheat oven to 350 degrees.
- Cream butter and golden sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
- Add egg, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
- Add in half of the almond flour and beat.
- Add in the remaining almond flour, cinnamon, ginger, salt, and baking soda. Beat.
- Fold in the white chocolate chips.
- Roll the dough into 1 inch balls or use a cookie scoop. Flatten the top with your hands or with a spoon.
- Bake.
What Type of Sweetener to Use
I use golden monkfruit sweetener. These sweeteners are natural, zero-calorie, zero-carb, and won’t spike blood sugar.
If you use something like stevia, you can follow the standard method you use for converting refined sugar to stevia. Monkfruit sweetener measures 1:1 like refined sugar.
Can You Substitute Coconut Flour for Almond Flour
No, coconut flour is not interchangeable. It absorbs moisture much differently than almond flour.
Cookie Texture
A lot of ginger snaps are really firm, hence why they are called snaps. I like a cookie that’s soft at the center, but has a firm edge. That’s what you will find with these cookies. If you want crispy cookies bake them a few minutes longer.
Why Lemon Juice and Baking Soda Are Used
When combining lemon juice and baking soda, it creates a chemical reaction that will add a puff to the cookies and make them softer and chewier as they cool. The cookies will not taste like lemon at all.
You cannot substitute baking powder for baking soda. You can omit the lemon juice, but the cookies will not be as soft and chewy.
Baking Tips
Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.
Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes.
Cooling is Important
The longer the cookies cool, the firmer they will be.
How to Store
Store these tightly sealed and covered on the counter for up to 3 days.
Store them in the fridge (covered) for up to a week.
Freezer Tips
To freeze, store them tightly sealed. They will freeze for 2-3 months. Thaw at room temperature.
More Keto Cookie Recipes
Keto Low Carb Pumpkin Cookies
Keto Low Carb Cream Cheese Sugar Cookies
Keto Low Carb Chocolate Chip Cookies
Keto Low Carb Peanut Butter Cookies
Popular Keto Recipes
Keto Low-Carb Bacon Cheeseburger Casserole
Keto Pork Chops
Keto Cinnamon Rolls
Easy Keto Low-Carb Ginger Snap Cookies
Ingredients
- 6 tablespoons unsalted butter softened
- 1/3 cup brown sweetener
- 1 egg
- 1/8 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger Use more ginger for bold flavor if desired. See notes below.
- 1/4 teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Cream the butter and golden sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
- Add egg, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
- Add in half of the almond flour and beat.
- Add in the remaining almond flour, cinnamon, ginger, salt, and baking soda. Beat.
- Fold in the white chocolate chips.
- Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
- Roll the dough into balls (I measured 1 1/2 tablespoons for each) or use a cookie scoop. Flatten the top with your hands or with a spoon.
- Bake for 10-15 minutes or until golden brown. When checking in on the cookies they should look really soft, but golden at the edges when ready. They will harden up as they cool. You don't want them to look firm in the oven. That will result in burnt cookies. Mine were ready right at 10 minutes.
- Remove the cookies and cool on the silicone baking mat and cookie sheet for 5 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
- Cool on the cooling rack before serving.
Notes
- For bold ginger flavor, use 1/2 tablespoon of ground ginger or more.
- I don’t recommend using fresh ginger or ginger paste in this recipe. It has a different flavor profile than the ground ginger spice.
- The combination of lemon juice and baking soda is added for texture. These cookies taste nothing like lemon.
- Golden sweetener is used in this recipe as it is similar to brown sugar. It also gives the cookies a slight brown color, similar to ginger snaps made with molasses.
- Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
- Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.
- Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans (halfway through) to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes.
Joan Williamson
Thursday 10th of December 2020
I just bought some fresh ginger with the idea of trying ginger snap cookies. Will use the recipe as written but I wondered if you might have a recipe that uses fresh ginger. Thanks so much for your amazing recipes!
staysnatched
Thursday 10th of December 2020
I don’t. I tested in this recipe and wasn’t a huge fan. You can use it if you wish.
Shawna
Tuesday 8th of December 2020
Brandi, your recipes are always amazing. The time and effort you put into each one to not only give people a recipe but to provide them with knowledge and insight - thank you!
staysnatched
Friday 11th of December 2020
You're welcome! Thank you so much.