Keto Classic Ginger Cookies
Get ready to indulge in the warm, spicy flavors of these Keto Classic Ginger Cookies—a low-carb twist on a timeless favorite! Made with a wholesome blend of almond flour and coconut flour, these cookies are perfectly balanced with ground ginger, cinnamon, and a hint of cloves for a cozy spiced aroma. Sweetened with erythritol to keep them keto-friendly, and enriched with butter and vanilla-almond extracts, they bake into soft yet slightly crisp treats that melt in your mouth. Ideal for holiday gatherings or everyday snacking, these guilt-free cookies are quick to prepare, taking just 15 minutes of prep time and 12 minutes to bake. Perfect for those following a ketogenic or gluten-free diet, they’ll satisfy your cookie cravings without derailing your health goals.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Erythritol sweetener
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Almond extract
- 0.25 teaspoon Ground cloves
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, mix together the almond flour, coconut flour, ground ginger, ground cinnamon, baking powder, salt, and ground cloves. Set aside.
In a large bowl, beat the softened butter and erythritol sweetener together until light and fluffy, about 2 minutes.
Add the egg, vanilla extract, and almond extract to the butter mixture, mixing until well combined.
Gradually fold the dry ingredients into the wet mixture until a dough forms. The dough should be thick but manageable.
Using a tablespoon measure, scoop out dough balls and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Press the dough balls gently with your hand or the back of a spoon to flatten them slightly.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The cookies will firm up as they cool.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 9.1 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 499 mg | 38% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 231 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
