These gluten-free keto 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!
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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 cookes. 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.
Ginger cookies with almond flour 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.
However, 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!
How to make keto ginger snaps
Ready to see the step-by-step for these easy holiday cookies?
Forming the dough
- In 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.
Baking cookie dough
- Scoop the dough into balls. The dough 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 1/2 inches between each dough ball.
- Using a flat-bottom glass, press each ball down. The thickness is up to you: 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.
Gluten free ginger cookies without molasses
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.
Variations
- Replacing coconut flour: If you want a more traditional, crispy ginger snap cookie, replace the coconut flour with almond flour. This will give you a crunchier cookie.
- Thinner or thicker cookies: When pressing the dough balls down with a flat-bottom glass, the thickness is up to you. A thicker cookie will be softer, a thinner cookie will be crispier.
- Syrup: For a chewier cookie, make sure to include the optional syrup. For a crispier cookie, you probably want to omit the syrup.
- Decoration: 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.
Other low carb cookie recipes
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 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 soft on the inside, crisp on the outside, and sure to please a crowd.
- 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.
You may also want to make gingerbread coffee to enjoy with your holiday cookies!
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Gluten Free Keto Ginger Snaps Cookies
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Ingredients
- 1 1/2 cups almond flour
- 3/4 cup coconut flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter softened
- 3/4 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)
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- 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 1/2 inches). Press each ball down with flat bottom glass.
- Bake at 350 F for about 8 to 10 minutes.
Notes
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Nutrition
Additional Info
Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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 19, 2019
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Kim Spering says
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.
Lisa MarcAurele says
I don’t see why not. The dough can be rolled and cut.
Diane Visser says
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.
Lisa MarcAurele says
Absolutely! I use an electric mixer to make it easier.
Tamieka Taylor says
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
Terri says
How can I make these into a loaf?
Lisa MarcAurele says
You’re better off making this gingerbread loaf recipe: https://lowcarbyum.com/gingerbread-bread-loaf-gluten-free/
Ernie Jean says
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?
Lisa MarcAurele says
You can use it, but it has more carbs than almond and coconut flour.
Matilde says
Just made them, they’re wonderful! 🙂 Thank you for sharing
Marsha says
What is Sukrin Gold and Sukrin Gold syrup? And Sukrin:1?
Lisa says
They are low carb sweeteners made by Sukrin, a European company.
Marsha says
Anybody know what all the Sukrin products in the recipe are?
Lisa says
There are links provided for each to show more detail on the product.
Terry says
How much ginger did you use?
Lisa says
Oops! How could I forget to put the ginger in a ginger recipe? I checked my notes and it was 2 teaspoons.
Shelly C. says
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!
Lisa says
Lard or coconut oil works just as well as the non-hydrogenated shortening.
fooddreamer says
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.
Lisa says
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.