Keto Gingersnap Cookies

These keto gingersnap cookies have crisp edges, slightly chewy centers, and plenty of ginger, cinnamon, and cloves. Made with almond flour and a little molasses, they’re an easy, egg-free addition to your Christmas cookie tray. No dough chilling needed!

Christmas baking is one of my favorite traditions, and I always end up making more cookies than I planned. My keto snickerdoodle cookies, keto crinkle cookies, and keto gingerbread cookies are usually on the list, but these gingersnaps remind me of the ones my grandma used to make for Christmas.

And the best part? The dough comes together in one bowl, there’s no chilling required, and the cookies are ready in about 30 minutes, plus cooling time. They’re also egg-free, and the kids can help scoop and flatten the dough before baking.

What Are Gingersnap Cookies?

Gingersnap cookies are traditional spiced cookies known for their rich ginger flavor and crisp texture. They’re usually made with flour, butter, sugar, molasses, and warming spices like cinnamon, ginger, and cloves.

Unlike softer gingerbread cookies, gingersnaps are typically thinner and firmer, with a distinctive snap when you break them.

These keto gingersnap cookies use almond flour and coconut flour instead of wheat flour, along with a low-carb brown sugar replacement. A small amount of molasses adds the familiar flavor and color of traditional gingersnaps.

Are Gingersnap Cookies Keto-Friendly?

Traditional gingersnap cookies are usually made with wheat flour, brown sugar, and molasses, which makes them higher in carbohydrates.

These homemade keto gingersnap cookies use low-carb flours and a brown sugar replacement instead.

Each cookie has approximately 4g net carbs, making them a lower-carb alternative to traditional gingersnaps.

Why You’ll Love These Keto Gingersnap Cookies

• Easy to make. Everything comes together in one bowl, and you don’t need any complicated baking techniques.
• No chilling required. You can mix the dough, shape the cookies, and bake them straight away.
• Perfect for Christmas baking. Their warm ginger and cinnamon flavor makes them a lovely addition to any holiday cookie platter.
• Great for making ahead. Bake a batch before the holidays so you have homemade cookies ready to serve.
• Egg-free. No eggs are needed to make the dough, and the cookies hold together once they’ve cooled.
• Easy to share. This recipe makes 12 cookies, perfect for enjoying with family or adding to a homemade cookie gift box.

Ingredients for Keto Gingersnap Cookies

You only need a few familiar baking ingredients to make these gluten-free gingersnap cookies. Here’s what you’ll need and why each ingredient matters.

• Almond Flour: Use superfine, blanched almond flour for the best texture. Avoid almond meal, which is coarser and can make the cookies more crumbly.
• Coconut Flour:  Helps absorb moisture and gives the cookie dough structure. A little goes a long way, so measure carefully.
• Butter: Adds richness and helps create a tender cookie. Make sure it’s softened to room temperature so it mixes easily with the sweetener.
• Brown Sugar Replacement: For the best flavors, use a brown sugar alternative such as Swerve brown, Lakanto Golden, or Sukrin Gold, and remember that different sweeteners can affect how the cookies spread and crisp up.
• Cinnamon: Adds a warm, sweet spice flavor that pairs beautifully with ginger.
• Ground Ginger: The main flavor in these cookies. Use ground ginger rather than fresh ginger for the intended texture and flavor.
• Ground Cloves: Adds a deeper, slightly earthy spice note. Cloves have a strong flavor, so measure them carefully.
• Molasses: Gives the cookies a richer color and that traditional gingersnap flavor. You only need a small amount.
• Vanilla Extract: Rounds out the spices and adds a little extra flavor.
• Salt: Balances the sweetness and brings out the warm spices.

How to Make Keto Gingersnap Cookies

Making these almond flour gingersnap cookies is easy, and you don’t need to chill the dough before baking.

1. Preheat the Oven

Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper.

This helps prevent the cookies from sticking and makes cleanup much easier.

2. Cream the Butter and Sweetener

Add the softened butter and brown sugar replacement to a large mixing bowl.

Using a hand mixer, beat until the mixture is creamy and well combined.

3. Add the Spices and Flavorings

Add the cinnamon, ground ginger, cloves, molasses, vanilla extract, and salt.

Mix until everything is evenly combined. Scrape down the sides of the bowl if needed so the spices are distributed throughout the dough.

4. Mix in the Low-Carb Flours

Add the almond flour and coconut flour, then mix until a soft cookie dough forms.

Make sure there are no dry pockets of flour. The dough should be soft but firm enough to scoop and shape.

5. Shape the Cookies

Divide the dough into 12 equal portions using a cookie scoop or spoon.

Place them on the prepared baking sheet, leaving some room between each cookie.

Gently flatten each portion with your fingers or the bottom of a glass. These cookies won’t spread as much as traditional gingersnaps, so flattening them helps create the right shape.

6. Bake Until Golden

Bake for 18–20 minutes, or until the edges are lightly golden and the cookies look set.

Keep an eye on them toward the end of baking, as ovens can vary and almond flour can brown quickly.

7. Let the Cookies Cool

Remove the baking sheet from the oven and let the cookies cool for at least 20 minutes, or until completely firm, before transferring them.

They’ll be delicate when they first come out of the oven, but they’ll firm up as they cool.

Once cooled, enjoy them with your favorite coffee or tea.

Tips for Making the Best Keto Gingersnap Cookies

• Measure the coconut flour carefully. Too much can make the dough dry and crumbly. Spoon it into your measuring spoon and level it off.
• Start with softened butter. Butter that’s too cold won’t cream properly, while melted butter can change the consistency of the dough.
• Don’t skip flattening the cookies. The dough doesn’t spread as much as traditional cookie dough, so shaping it before baking is important.
• Watch the edges while baking. The cookies should be lightly golden, not overly dark. Baking times may vary depending on their thickness.
• Let them cool completely. This is especially important for egg-free almond flour cookies, which can break apart if moved while they’re still warm.

How to Store Keto Gingersnap Cookies

These low-carb ginger cookies are great for making ahead, especially during the busy holiday season.

At Room Temperature

Once the cookies have cooled completely, place them in an airtight container and store them at room temperature for up to 4 days.

Keep them somewhere cool and dry. If they become slightly softer during storage, that’s normal, especially in a humid kitchen.

Can You Freeze Gingersnap Cookies?

Yes! These keto gingersnap cookies can be frozen for up to 6 months.

Allow them to cool completely, then arrange them in a freezer-safe container or zip-top freezer bag. If you’re stacking the cookies, place parchment paper between the layers to prevent them from sticking together.

When you’re ready to enjoy them, let them thaw at room temperature. Their texture may be slightly softer after freezing.

Frequently Asked Questions 

Are eggs missing from the ingredient list?

No, these cookies are intentionally egg-free! The dough should come together as written. The cookies are delicate straight from the oven, so let them cool completely on the baking sheet before picking them up.

Why aren’t my cookies crispy?

Let them cool completely before checking the texture. Thick cookies tend to have softer centers, and the sweetener makes a difference too. Allulose-based blends can keep cookies softer even after cooling. Avoid baking them until they feel hard in the oven, as the edges can become overdone before the cookies have cooled and firmed up.

What if my dough is too soft to shape?

Let it rest for a few minutes so the coconut flour can absorb moisture. If the butter has become very soft in a warm kitchen, refrigerate the dough briefly before adding more flour. Only add extra coconut flour if it still won’t hold its shape, using a small pinch at a time so the cookies don’t become dry.

Can I Make These Gingersnap Cookies Dairy-Free?

You can try replacing the butter with the same amount of softened coconut oil.

Use coconut oil that’s soft but not completely melted, so it can be mixed into the dough more easily.

Keep in mind that coconut oil behaves differently from butter, so the cookies may spread or crisp up differently.

Can I leave out the molasses?

You can leave it out, but the cookies will have a lighter color and less of that traditional gingersnap flavor. Molasses also adds a little moisture, so the dough may feel drier without it.

One reader reported success using keto maple syrup instead. That’s a reader-tested variation, and the flavor will be different from the molasses version.

Do I Need to Chill the Cookie Dough?

No, chilling isn’t necessary for this recipe.

Once the dough is mixed, you can scoop, flatten, and bake the cookies right away.

If your kitchen is particularly warm and the dough becomes difficult to handle, you can refrigerate it briefly until it’s easier to shape.

More Keto Cookie Recipes to Try

There’s always room for another batch on the Christmas cookie tray! Here are a few more to try:

• Keto Crinkle Cookies – Chocolate cookies with a pretty crinkled coating.
• Keto Sugar Cookies – A fun option for decorating with the kids.
• Keto Thumbprint Cookies – Buttery cookies with a raspberry jam center.
• Flourless Chocolate Cookies – For the chocolate lovers at your table.

For more holiday baking ideas, browse my keto Christmas cookie recipes.

Keto Gingersnap Cookies

5 from 5 votes

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Prep time 10 minutes mins

Cook Time 20 minutes mins

Servings 12 servings

Author Ioana Diaconu from LowCarbSpark.com

Print Recipe Pin Recipe

Description

 

These keto gingersnap cookies have crisp edges, slightly chewy centers, and plenty of ginger, cinnamon, and cloves. Made with almond flour and a little molasses, they’re an easy, egg-free addition to your Christmas cookie tray. No dough chilling needed!

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups almond Flour superfine, blanched
• 1 tbsp coconut flour
• 6 tbsp Unsalted butter softened
• 1/3 cup brown sugar replacement
• 2 tsp cinnamon
• 1/2 tbsp ground ginger
• 1 tsp ground cloves
• 2 tsp molasses
• 1/4 tsp salt
• 1 tsp vanilla extract

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat the oven. Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper and set aside.
• Cream the butter and sweetener. In a large mixing bowl, use a hand mixer to beat the softened butter and brown sugar replacement until creamy and well combined.
  6 tbsp Unsalted butter, 1/3 cup brown sugar replacement
  
• Add the flavorings. Mix in the cinnamon, ground ginger, cloves, molasses, salt, and vanilla extract until evenly combined.
  2 tsp cinnamon, 1/2 tbsp ground ginger, 1 tsp ground cloves, 2 tsp molasses, 1/4 tsp salt, 1 tsp vanilla extract
  
• Make the cookie dough. Add the almond flour and coconut flour. Mix until a soft dough forms and no dry pockets of flour remain.
  2 cups almond Flour, 1 tbsp coconut flour
  
• Shape the cookies. Divide the dough into 12 equal portions using a cookie scoop or spoon. Arrange them on the prepared baking sheet, leaving space between each cookie. Gently flatten each portion with your fingers or the bottom of a glass.
  
• Bake. Bake for 18–20 minutes, or until the cookies are set and lightly golden around the edges.
  
• Cool. Remove the baking sheet from the oven and let the cookies cool for at least 20 minutes, or until completely firm, before transferring them to a plate or serving.
  

Video

Notes

The cookies crisp up as they cool, so don’t worry if they are a little crumbly after baking.

Nutrition Facts

Amount per serving.

Calories

164kcal

Total Carbs

6g

Net Carbs

4g

Protein

4g

Fat

15g

Fiber

2g

Sugar

2g

Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.

Course Dessert

Cuisine American

Keyword keto cookies

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