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?
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!
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.
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.
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.
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Originally Published: December 17, 2010... Last Updated: December 7, 2021