These keto gingersnap cookies are super crispy, chewy, loaded with Christmas flavors, and the best addition to any holiday cookie platter. Learn how to make scrumptious gluten-free gingersnap cookies to serve at your holiday party.
I love baking cookies, especially at this time of the year. And these sugar-free gingersnap cookies are one of my family’s favorites, along with snickerdoodle cookies, crinkle cookies, and gingerbread cookies.
In fact, what’s not to love about some crunchy and chewy keto cookies that are loaded with holiday flavors?
So, if you are looking for a gluten-free and sugar-free sweet treat, this recipe is for you. Perfect for making them around the holidays, and not only, but these keto gingersnap cookies are also super easy and fun to make. The kids will love helping you.
I am so happy with this recipe because it tastes like my grandma’s gingersnap cookies that she used to make for Christmas.
What Are Ginger Snap Cookies?
Gingersnap cookies are a sweet treat loaded with ginger and many other Christmas spices like cinnamon, molasses, and cloves.
Are Ginger Snap Cookies Keto-Friendly?
Unfortunately, regular ginger snaps are made with white flour and sugar and are not keto-friendly since they are too high in carbs.
However, if you switch some ingredients, you can create a completely gluten-free and keto-friendly ginger snaps cookie recipe that has only 2g net carbs each.
Why Are You Going To Love These Low-Carb Gingersnap Cookies Recipe
- Super easy to make using only 8 ingredients.
- Ready in only 30 minutes.
- You can make them ahead of time.
- Perfect for this holiday season.
- Taste like real snap cookies but without all those carbs.
Ingredients For these Grain-Free Gingersnap Cookies
These crispy gluten-free gingersnap cookies are extremely delicious and easy to make in less than 30 minutes. You will be surprised to see that they require only 8 low carb ingredients you probably have already in your pantry. Here is a list of everything you need to bake the best low carb ginger snaps cookies:
- Almond Flour – you will need to use superfine blanched almond flour.
- Coconut Flour – sift it to avoid lumps in the batter.
- Butter – use softened unsalted butter.
- Brown Sugar Replacement – for the best flavors, use a brown sugar alternative such as Lakanto Golden or Sukrin gold. Regular granulated erythritol or monk fruit is also great to sweeten the cookies.
- Molasses – adds rich brown color and an extra flavor.
- Christmas Spices – I used cinnamon, ground ginger, and ground cloves for this recipe, but feel free to add your favorite ones.
- Vanilla Extract – use the best quality for a more intense flavor.
- Salt – to enhance the flavors.
How To Make Gingersnap Cookies
Follow the next steps if you want to enjoy these delicious and crisp cookies that are extremely easy to make.
1. Preheat the oven – Preheat your oven to 350F/ 177C and line a baking sheet with parchment paper.
2. Make the ginger snap cookie dough – Add the softened butter and brown sugar to a mixing bowl and mix until creamy and fluffy. Add the spices, molasses, vanilla extract, and salt, and mix until well combined. Stir in the almond flour and coconut flour and mix until there are no lumps.
3. Form the cookies – Using a medium ice cream scoop, scoop the dough and place them on the prepared baking sheet. Flatten each cookie using your hands, leaving enough space between as they might spread a little.
4. Bake the cookies for 18 – 20 minutes or until golden brown. Remove the baking sheet from the oven and let the cookies cool to crisp up.
Tips For Making The Best Keto Gingersnap Cookies
- Make sure to let the cookies cool for at least 20 minutes before serving them since they are crumbly straight out of the oven.
- Leave some space between the cookies because they tend to spread while baking.
- Sift all dry ingredients to ensure there are no clumps.
How To Store
- Room Temperature: you can store this gluten-free ginger snaps recipe in an airtight jar at room temperature.
- Freezer: the recipe for keto gingersnap cookies is also freezer-friendly. Place the cookies in a ziplock bag and freeze them for up to six months.
Frequently Asked Questions
What Should I Do If My Dough Is Too Wet?
If you end up with wet cookie dough, add one more tbsp of coconut flour to absorb the moisture.
Can I Make This Recipe Dairy-Free?
Sure, you can make a dairy-free version of this recipe by replacing the butter with the same amount of coconut oil.
Can I Make Gingersnap Cookies Without Molasses?
Sure, if you are not a fan of molasses, you can skip it in this recipe. But you must know that your gingersnap cookies won’t be so brown anymore.
Are Gingersnap Cookies Good For You?
Compared with other cookie recipes, these gingersnap cookies are healthier since they are made with naturally low-carb ingredients. Also, they are made with ginger, known for their anti-inflammatory properties.
Can I Make Vegan Gingersnap Cookies?
Sure, if you are following a vegan diet, you can turn this recipe into a vegan version by replacing the butter with melted coconut oil.
More Keto Cookies Recipes
- Keto Crinkle Cookies – Low Carb Christmas Cookies
- Keto Gingerbread Cookies – Best Low Carb Christmas Cookies
- Foolproof Keto Sugar Cookies – 1g net carbs
- Flourless Chocolate Cookies
- Keto Thumbprint Cookies – Low Carb Christmas Cookies
Keto Gingersnap Cookies – Easy Keto Ginger Cookies
Description
Ingredients
- 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
Instructions
- Preheat the oven to 350°F/177°C. Line a baking sheet with parchment paper and set aside.
- Mix the softened butter and sweetener until fluffy and creamy. Use a hand mixer.
- Add in the molasses, salt, and spices: cinnamon, ginger, ground cloves, and vanilla extract.
- Mix in the almond flour and coconut flour until there are no clumps and a dough starts to form.
- Use a medium cookie scoop to scoop the cookies, and arrange them on the lined baking sheet. Flatten the cookies using your hands.
- Bake the cookies for about 18-20 minutes or until golden brown on the edges.
- Let them completely before transferring them to a plate.
Notes
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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