Yummy Low Carb Gingersnaps Diabetic Friendly
Indulge in the warm, spiced flavors of the holiday season with these Yummy Low Carb Gingersnaps, a diabetic-friendly treat that's perfect for anyone watching their sugar intake. Made with a blend of almond and coconut flours, these cookies are completely gluten-free while staying delightfully crisp and chewy. Sweetened with erythritol or monk fruit, and infused with aromatic spices like ground ginger, cinnamon, and cloves, every bite delivers rich, festive comfort without the carb overload. A touch of optional blackstrap molasses adds depth to the flavor profile, making these cookies as indulgent as they are wholesome. Quick and easy to prepare in just under 30 minutes, these low-carb gingersnaps are the ideal guilt-free indulgence to enjoy with tea or coffee, and they stay fresh for up to five days in an airtight container. Perfect for holiday gatherings, diabetic diets, or anyone craving a healthier spin on a classic dessert! Search no further for the ultimate low-carb cookie recipe that satisfies your sweet tooth while keeping health in check.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cups Granulated erythritol or monk fruit sweetener
- 0.5 cups Unsalted butter (softened)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Blackstrap molasses (optional, for deeper flavor)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together almond flour, coconut flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand mixer or stand mixer, cream together the softened unsalted butter and granulated erythritol until light and fluffy (about 2 minutes).
Add the egg, vanilla extract, and optional blackstrap molasses to the butter mixture, and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together and is well combined.
Using your hands or a small cookie scoop, form the dough into 1-inch balls. Place them on the prepared baking sheets about 2 inches apart.
Gently flatten each ball with the bottom of a glass or your palm to form a cookie shape.
Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown around the edges.
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the crispy, low-carb gingersnaps with a cozy cup of tea or coffee. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 12.7 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 436 mg | 34% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 499 mg | 11% | |
*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.
