Craving the classic snap and warmth of ginger cookies but sticking to a keto diet? Look no further! These Keto Ginger Snaps are the perfect guilt-free treat. They’re thin, crispy, and bursting with the perfect balance of ginger spice and sweetness.
Do you love cookies? Try some of our other great Keto Cookies recipes;
- Keto Peanut Butter Cookies
- Keto Vanilla Shortbread Cookies
- Keto Chocolate Chip Cookies
- Keto Maple Pecan Cookies
The Perfect Keto-Friendly Treat
Indulge in the warmth and spice of ginger snaps without compromising your keto lifestyle. These cookies are not only low in carbs but also incredibly delicious. The perfect blend of ginger, cinnamon, and cloves creates a delightful aroma and flavor that will leave you wanting more.
Why You’ll Love These Keto Ginger Snaps
- Low Carb: Only 1g net carbs per cookie, so you can indulge without worry.
- Crunchy & Delicious: We’ve nailed the texture – a satisfying snap with every bite.
- Simple Ingredients: Made with everyday pantry staples, these cookies are easy to whip up.
- Perfect for Any Occasion: Enjoy them with a cup of tea, pack them for a snack, or share them with friends and family.
- Gluten-Free: These cookies are naturally gluten-free, making them perfect for those with dietary restrictions
Ingredients: The Building Blocks of Flavor
- Unsalted Butter (Melted): Provides richness and helps create a crisp texture.
- Swerve Brown Sweetener: Replaces brown sugar without sacrificing sweetness or flavor. (you can use sukrin gold, brown erythritol or monk front fruit as well)
- Large Egg: Binds the ingredients together and adds structure.
- Almond Flour: The base of our keto-friendly dough, offering a subtle nutty flavor.
- Ground Ginger: The star of the show, delivering that signature warm, spicy kick.
- Ground Cinnamon: Adds another layer of warmth and complexity.
- Baking Powder: Creates a light and airy texture.
- Ground Cloves: Provides a subtle hint of spice that complements the ginger.
- Extra Swerve Brown (for Coating): Adds a touch of sweetness and helps create a beautiful golden crust.
How To Make Keto Ginger Snap Cookies
- Prep Your Oven & Baking Sheet: Preheat your oven to 355°F (180°C) and line a cookie sheet with parchment paper.
- Combine Wet Ingredients: In a mixing bowl, whisk together the melted butter, 1/4 cup of Swerve Brown, and the egg until well combined.
- Mix in Dry Ingredients: Add the almond flour, ground ginger, cinnamon, baking powder, and cloves to the wet ingredients. Mix until a soft dough forms.
- Coat in Sweetener: Place the extra Swerve Brown on a plate. Scoop out tablespoon-sized balls of dough and roll them in the sweetener to coat.
- Shape & Bake: Gently press the dough balls into discs and place them on the prepared baking sheet, leaving space for spreading. Sprinkle any remaining sweetener on top.
- Bake to Perfection: Bake for 18-25 minutes, or until the edges are golden brown but the centers are still soft.
- Cool & Enjoy: Let the cookies cool completely on the baking sheet before storing them in an airtight container.
Tips For The Best Keto Ginger Snaps
- Chill the dough: If your dough is too soft, chill it for 30 minutes before shaping the cookies.
- Don’t overbake: The cookies will continue to crisp up as they cool, so it’s better to underbake them slightly.
- Get creative with spices: Experiment with adding other warm spices like nutmeg or cardamom for a unique twist.
Frequently Asked Questions
Can I use a different type of flour?
Almond flour is the best option for these cookies, but you could try substituting it with another keto-friendly flour like coconut flour. Keep in mind that you may need to adjust the liquid ratio.
Can I make these cookies ahead of time?
Yes! These cookies store well in an airtight container at room temperature for up to 2 weeks.
Are these cookies gluten-free?
Yes, these cookies are naturally gluten-free as they are made with almond flour instead of wheat flour.
Can I use a different sweetener?
Yes, you can use Sukrin gold, brown erythritol or monk front fruit as well.
Keto Ginger Snaps Cookies
These amazing Keto Ginger Snap Cookies are seriously good! They are thin, crispy, and have the perfect balance of ginger to sweetness.
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Print Pin Share EmailServings: 15 servings
Calories: 70kcal
Unit Conversion
Ingredients
- 2 ounces unsalted butter melted
- 2 ounces swerve brown You can use Sukrin gold, brown erythritol, or monk front fruit as well
- 1 large egg
- 3.5 ounces almond flour
- 2 teaspoon ginger ground
- 1/2 teaspoon cinnamon ground
- 1/2 teaspoon baking powder
- pinch cloves ground
- 2 ounces swerve brown extra
Instructions
- Preheat your oven to 180C/355F. Prepare a cookie sheet and line with parchment paper.
- In a mixing bowl, add the melted butter, swerve brown and egg. Mix well.2 ounces unsalted butter, 2 ounces swerve brown, 1 large egg
- Add the remaining ingredients, except the extra sweetener, mix into a soft dough.3.5 ounces almond flour, 2 teaspoon ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon baking powder, pinch cloves
- Put the extra sweetener (swerve gold, sukrin gold or brown erythritol will all work) onto a plate or into a flat bottomed container.2 ounces swerve brown
- Scoop tablespoon sized balls of cookie dough and coat in the swerve brown. (As the dough is quite soft, we recommend using food safe gloves to handle it.)
- Roll and press into discs, place onto the cookie sheet. Ensure to leave room around the cookies as they will spread.
- Sprinkle the cookies with any leftover sweetener.
- Bake for 18-25 minutes, the cookies will be quite brown around the edges but still feel quite soft to the touch.
- Leave to cool and crisp up before enjoying.
Notes
Store your cooled Low Carb Ginger Snaps in an airtight container in the pantry for up to 2 weeks.
Nutrition
Serving: 1cookie | Calories: 70kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 6mg | Potassium: 18mg | Fiber: 0g | Sugar: 0g | Vitamin A: 115IU | Calcium: 23mg | Iron: 0.3mg
Made this recipe?Tag me at @myketokitchen
Can I substitute allulose for the sweetener? I don’t use erythritol at all.
Hi Lori, yes you can.
This looks so good! But I was wondering if you also have a recipe for soft ginger cookies? So glad I found your recipes!
Hi Bonnie, if you leave them outside of an airtight container in a bowl they will soften. hope that helps.
Thanks for the recipe which is great. One large ginger snap treat each evening keeps me going on the keto journey. Do have any suggestions for any other ingredients or recipes that have a similar hard texture?
Hi Paul, thank you for your comment. The texture of these are unique which I don’t know that I’ve had in any other cooki recipe. We do you ave some delicious vanilla shortbread cookies you might like but they’re a completely different texture.
Ok, I’m dying to try this recipe but am confused as to how to convert ounces to tablespoons or cups with the dry ingredients? Hope you can clarify and help.
Hi Donna, it’s very difficult to convert weight to volume, such as ounces to tablespoons, because one tablespoon of one ingredient will weigh more or less than another ingredient. I hope that makes sense. Do you have scales? Also, the recipe card has a metric converter, if that helps.
These cookies are delicious. I bake them in a silicone muffin tray and they come out perfectly round ☺️
Thank you so much for your feedback, Margaret. You’ve reminded us to get cooking, time for more ginger snaps!
sorry I am a little late to the comment section but thoughts on adapting to an air fryer…the electricity crisis is real in the UK and if I could make these in the air fryer I’d be delighted
Hi Jennifer,
I’m not too sure whether they will work in an air fryer. We just purchased one so we are getting the hang of it. Have you baked cookies in one before?
Can I replace the sukrin gold with other natural sweetener like erythritol?
Hi Charlene, you can replace it with Swerve but use the “Brown” version of Swerve.
How do I store these please. They really are delicious. Made them this morning for the first time.
Thanks Carolyn
Hi Carolyn,
I store them in an airtight container in the pantry for up to 2 weeks. I’m so glad you’re enjoying them!!
I have been on Keto for about 3 years and I have made many keto cookies. This is the first crunchy one I have made. Oh how I have missed the crunch! They are delicious. Thank you!
I’m trying to follow a low-carb diet but not exactly strict no carb, so I don’t have Sukrin Gold. Can I follow the recipe the same but with regular brown sugar, or will it affect the proportions/baking chemistry/etc.?
Hi Avani,
In all honesty, I could not tell you. I haven’t cooked with regular sugars for over 6 years, if you wanted to test it, please do, but I’m really not sure if the recipe will turn out or not.
We follow low carb, but not keto. I substituted the serve with Molasses, and used white sugar to roll the cookie in. I also added 1/8 c of coconut flour to accommodate extra liquid from Molasses. They turned out perfectly!
Awesome, so glad the tweaks worked out for you, Tammy.
You can make your own keto brown sugar. One cup sweetener (I use monk fruit) and 2 tsp dark molasses. Mix with a fork until all is incorporated.
Hi Jo, thank you so much for the tip. I’m definitely going to try that out.