Low Carb Ginger Snap Cookies
Indulge in the warm, spiced goodness of these Low Carb Ginger Snap Cookies, a keto-friendly twist on the classic holiday favorite. Made with a blend of almond and coconut flours, these cookies deliver a perfectly crispy yet tender texture, while being completely gluten-free. Sweetened with granulated erythritol and a hint of molasses for that signature deep caramel flavor, and infused with bold ginger and cinnamon spices, every bite offers a guilt-free taste of nostalgia. With just 15 minutes of prep and a quick 12-minute bake time, these cookies are as easy to make as they are delicious. Perfectly portioned and low in carbs, they’re great for holiday gatherings, teatime treats, or anytime you’re craving a spiced dessert without the sugar.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 cup Unsalted butter
- 0.75 cup Granulated erythritol
- 2 teaspoons Ginger powder
- 1 teaspoon Cinnamon powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 large Egg
- 2 teaspoons Molasses
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, ginger powder, cinnamon powder, baking soda, and salt. Mix these dry ingredients together thoroughly.
In a separate bowl, beat the unsalted butter with granulated erythritol until the mixture is light and fluffy.
Add the egg, vanilla extract, and molasses to the butter mixture, and continue beating until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Using a small cookie scoop or tablespoon, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using your fingers or the back of a spoon, gently flatten each cookie slightly.
Place the baking sheet into the preheated oven and bake for 10-12 minutes, or until the cookies are golden around the edges.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once fully cooled, serve and enjoy your low carb ginger snap cookies!
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 17.0 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 410 mg | 32% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 421 mg | 9% | |
*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.
