These gluten-free ginger snaps combine the delicious taste of spice with a touch of molasses flavor for the perfect holiday treat. Plus, they’re low carb, keto-friendly, and easy to make!
When it comes to holiday cookies, I like to keep them simple. The holidays are crazy enough as is. At least your seasonal treats can be stress-free!
I used to love gingersnaps back in my high-carb days. So I thought, why not create a simple recipe for gluten-free ginger cookies? The result is just the holiday treat I was looking for!
With only 2 net carbs per cookie, these keto ginger snaps have the perfect balance of sweetness and spicy ginger flavor. In fact, they taste a lot like a traditional gingersnap but have the softness of a cookie.
They’re also very simple to make. You’ll combine the wet and dry ingredients, form the dough into balls, press each one down on your baking sheet, then bake for about 10 minutes.
Ta-da! Super easy sugar-free ginger snaps.
This recipe completely satisfied my cravings for the traditional ginger-flavored cookies. But, I actually like the texture of these much better!
So if you’ve been looking for the perfect holiday treat, look no further than these easy-to-make ginger cookies.
If you have ever baked sugar-free cookies before, then you probably already have all the ingredients needed for keto ginger snaps.
Almond And Coconut Flour
I use a combination of almond flour and coconut flour in many of my recipes. My usual ratio is 3 parts almond flour to 1 part coconut flour. However, I increased the balance of coconut flour in this recipe for a lighter cookie.
Cookies made with almond flour tend to be denser and crunchier. On the other hand, using only coconut flour will give you a softer cookie with a more cake-like texture. That’s why a blend of the two works so well.
If you are looking for a more traditional gingersnap, you could swap out the coconut flour for more almond flour. Feel free to play around!
The baking powder gives the cookies a little bit of a lift. I also added butter to give it some more flavor and help them not be super dry. If you are dairy-free, you can use ghee instead of butter.
The egg is the thing that binds all the ingredients together.
I used classic ginger snap spices in these cookies - ginger, cinnamon, and cloves.
Ginger snaps usually have a rich flavor, which is made from either brown sugar or honey. I used Sukrin Gold brown sugar substitute.
If you want them to taste even sweeter, add some Sukrin Gold Fiber Syrup or your favorite low-carb syrup.
I also added another 1:1 sugar substitute to the cookies because I wanted them to be really sweet, but you can leave it out.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- For a chewier cookie, make sure to include the optional syrup. For a crispier cookie, you probably want to omit the syrup.
- If you want a more traditional, crispy ginger snap cookie, replace the coconut flour with more almond flour. This will give you a crunchier cookie.
Ready to see the step-by-step for these easy holiday keto ginger snaps cookies? Here you go! Remember, all the exact instructions are in the printable recipe card at the bottom of this post.
Make The Cookie Mixture
In a large bowl, combine the dry ingredients. In a separate large mixing bowl, cream together butter and Sukrin Gold.
Once combined, beat in egg and low carb syrup (if using). Slowly add the dry mixture into the butter mixture and knead together to form a dough.
Form The Dough Balls
Scoop the dough into balls. The mixture should yield about 42 cookies.
Roll the dough balls in granulated low-carb sweetener. (This is optional, but it gives the cookies a festive sparkle on the outside and adds some additional sweetness).
Place the dough balls onto a cookie sheet lined with parchment paper or a non-stick silicone mat. Leave about 1 ½ inches between each dough ball.
Bake The Cookies
Using a flat-bottom glass, press each ball down. The thickness is up to your preference. A thicker cookie will be softer, while a thinner cookie will be crispier.
Bake the low-carb ginger snaps at 350°F for about 8 to 10 minutes.
️ Serving Suggestions
These are spicy and sweet cookies, so I like to enjoy them with a hot cup of coffee. If you really love gingerbread, then why not eat them with a cup of spiced gingerbread coffee?
If you are more of a latte fan, then munch on a cookie with a keto pumpkin spice latte. Or, really enjoy the taste of the season and eat a cookie with a slice of keto gingerbread loaf.
Before we get to the printable recipe card, here are some questions people often ask about these keto ginger snaps cookies. If you don't see your question in this list, please leave it in the comments.
What can I use instead of molasses in ginger snaps?
Molasses is a staple ingredient in most ginger cookie recipes. It is important for the flavor and also yields a softer, chewier cookie. However, molasses packs a lot of sugar.
For a low-carb diet, you don’t want more than a touch. For a keto diet, you probably want to avoid molasses completely. Fortunately, there are some great alternatives!
I personally use Sukrin Gold Fiber Syrup, but any low-carb maple-flavored syrup will work as well.
How do you make the cookies thinner or thicker?
When pressing the dough balls down with a flat-bottom glass, the thickness is up to you. A thicker cookie will be softer, and a thinner cookie will be crispier.
How do you decorate keto ginger snaps?
Rather than roll the dough in granulated sweetener, these cookies could be iced or glazed instead. The dough isn’t overly sweet, so you don’t need to adjust the sweetener if you try either of these options.
Whether you are looking for another cookie to add to your Christmas cookie platter or you just want a cookie for a low-carb snack, this recipe is for you! It's even fun for you to make with your kids and set out for Santa.
Looking for other, easy-to-make keto-friendly cookies that are perfect for the holidays or all year round? Check out a few of these low-carb favorites:
- Keto Sugar Cookies are the keto-friendly version of cut-out cookies, perfect for decorating christmas cookies with the family!
- Keto Low Carb Snickerdoodles Cookies are crisp on the outside, soft on the inside and a total crowd pleaser.
- Low Carb Peanut Butter Cookies With Coconut Flour are indulgent, simple to make, and feature the nostalgic criss-cross pattern.
- Keto Cream Cheese Cookies are sweet, crispy, and easy to make. Press them into shapes, decorate them, or enjoy them plain!
- Gluten Free Peanut Butter Blossoms are perfect to satisfy your sweet tooth. With their chocolate center, these cookies are always a hit.
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Gluten-Free Ginger Snaps Cookies (Keto, Sugar-Free)
- 1 ½ cups almond flour
- ¾ cup coconut flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup butter softened
- ¾ cup Sukrin Gold or other brown sugar substitute
- 1 egg
- 1 tablespoon Sukrin Gold Fiber Syrup optional (low carb maple syrup will work too)
- 2 tablespoons low carb sugar substitute optional (any one for one sugar substitute)
- In large bowl, combine almond flour, coconut flour, baking powder, ginger, cinnamon, cloves, and salt.
- In another large mixing bowl, cream together butter and Sukrin Gold.
- Beat egg into butter mixture and Sukrin Gold Fiber Syrup (if using).
- Slowly add dry mixture into butter mixture. Knead into a dough.
- Scoop into balls and roll in Sukrin:1 if desired.
- Place dough balls or scoops onto parchment paper lined cookie sheet or use non-stick silicon baking sheet leaving with adequate spacing (about 1 ½ inches). Press each ball down with flat bottom glass.
- Bake at 350 F for about 8 to 10 minutes.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 2 [calories] => 128 [carbohydrates] => 6 [protein] => 2 [fat] => 11 [saturated_fat] => 5 [cholesterol] => 25 [sodium] => 98 [potassium] => 59 [fiber] => 2 [sugar] => 1 [vitamin_a] => 215 [calcium] => 39 [iron] => 0.6 [serving_unit] => cookies )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Originally Published: December 17, 2010... Last Updated: December 7, 2021
These are Wonderful! Although, I added a little more spice to them as we like the bite 🙂
Carol (Melbourne, Aust)
Just made these. They are fantastic. They have satisfied my ginger nut craving beautifully. I will definitely make these again.
I have made these twice now. They are fantastic! I use ChocZero caramel syrup instead of the Sukrin Fiber Syrup and it works great. I also go heavy on the spices. Love these - thanks for sharing!
I'm guessing that one could roll out the dough for gingerbread men? My boys LOVE gingerbread cookies, but we haven't made them in years due to the carbs. Thank you.
I don't see why not. The dough can be rolled and cut.
When I add the flour mixture to the butter, etc. can I mix it with an electric mixer? My arthritic hands have trouble mixing stiff dough by hand.
Absolutely! I use an electric mixer to make it easier.
I'm gonna make me some today i have all of my ingredients. But instead of making the cookies I'm gonna just make it into a loaf because I love bread and ginger snap cookies so that's what I'm gonna do with my mix
How can I make these into a loaf?
You're better off making this gingerbread loaf recipe: https://lowcarbyum.com/gingerbread-bread-loaf-gluten-free/
I have heard that Cassava is a better flour for baking. Do you think it is? Could you use it instead of the two other flours?
You can use it, but it has more carbs than almond and coconut flour.
Just made them, they're wonderful! 🙂 Thank you for sharing
What is Sukrin Gold and Sukrin Gold syrup? And Sukrin:1?
They are low carb sweeteners made by Sukrin, a European company.
Anybody know what all the Sukrin products in the recipe are?
There are links provided for each to show more detail on the product.
How much ginger did you use?
Oops! How could I forget to put the ginger in a ginger recipe? I checked my notes and it was 2 teaspoons.
The non-hydrogenated shortening is not something I'm familiar with, I'm still SO new to the whole low carb thing. Any suggestions? What about lard or coconut oil, would either of them work? I'm TOTALLY open to suggestions here. I literally have no idea what I'm looking for.
Due to being relegated to a soft diet, this cookie recipe excites me a LOT! (doesn't take much some days 🙂 ) I LOVE ginger cookies but haven't been able to eat them for several years because I can't find them soft enough for me to chew them! (I struggle with failed dentures) So thank you for this! I'm sure it will be a new favorite!
Lard or coconut oil works just as well as the non-hydrogenated shortening.
I didn't even see your giveaway! I don't think you are sharing your posts on Foodbuzz anymore, are you? They don't come to my inbox. I am sorry I missed it. These look like great cookies, though. I think you have great recipes. I will admit, having good photos is key, if you can get them accepted by foodgawker or tastespotting, it really drives a lot of traffic to your site.
Thanks for the tip about getting more traffic. I've never heard of those sites. I've been really busy, almost no time for the blog, so I don't always share on Foodbuzz.