These amazing Keto Ginger Snaps Cookies are seriously good! They are thin, crispy, and have the perfect balance of ginger, spice, and sweetness.
One of my Nana’s favorite things is ginger in sweets; ginger cakes and chocolates are her jam. These cookies were created just for her!
The cookies come out of the oven very soft, but as they cool, they crisp up like a dream and snap when you break them in half. The texture and flavor of these ginger snaps is seriously good.
This Keto Ginger Snap Cookies recipe makes 15 serves. 1 serving is 1 cookie and has 1g net carbs.
Store your cooled Low Carb Ginger Snaps in an airtight container in the pantry for up to 2 weeks.
Keto Ginger Snap Cookies Ingredients
- 2 ounces (¼ cup) of Unsalted Butter, melted
- 2 ounces (¼ cup) of Swerve Brown
- 1 large Egg
- 3.5 ounces (1 cup) of Almond Flour
- 2 teaspoons of Ginger, ground
- ½ teaspoon of Cinnamon, ground
- ½ teaspoon of Baking Powder
- Pinch of Cloves, ground
- 2 ounces (¼ cup) Swerve brown, extra
How to Make Keto Ginger Snap Cookies
- Preheat your oven to 180C/355F. Prepare a cookie sheet and line it with parchment paper.
- In a mixing bowl, add the melted butter, 1/4 cup of Swerve brown, and egg. Mix well.
- Add the remaining ingredients, except the extra sweetener, and mix into a soft dough.
- Put the extra Swerve brown onto a plate or into a flat-bottomed container.
- Scoop tablespoon-sized balls of cookie dough and coat them in the Sukrin gold. (As the dough is quite soft, we recommend using food-safe gloves to handle it.)
- Roll and press into discs, and place onto the cookie sheet. Ensure to leave room around the cookies as they will spread.
- Sprinkle the cookies with any leftover sweetener.
- Bake for 18-25 minutes, the cookies will be quite brown around the edges but still feel quite soft to the touch.
- Leave to cool and crisp up before enjoying.
Easy Keto Ginger Snaps Cookie Recipe
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Ingredients
- 2 ounces unsalted butter melted
- 2 ounces swerve brown
- 1 large egg
- 3.5 ounces almond flour
- 2 teaspoon ginger ground
- 1/2 teaspoon cinnamon ground
- 1/2 teaspoon baking powder
- pinch cloves ground
- 2 ounces swerve brown extra
Instructions
- Preheat your oven to 180C/355F. Prepare a cookie sheet and line with parchment paper.
- In a mixing bowl, add the melted butter, swerve brown and egg. Mix well.
- Add the remaining ingredients, except the extra sweetener, mix into a soft dough.
- Put the extra sukrin gold onto a plate or into a flat bottomed container.
- Scoop tablespoon sized balls of cookie dough and coat in the swerve brown. (As the dough is quite soft, we recommend using food safe gloves to handle it.)
- Roll and press into discs, place onto the cookie sheet. Ensure to leave room around the cookies as they will spread.
- Sprinkle the cookies with any leftover sweetener.
- Bake for 18-25 minutes, the cookies will be quite brown around the edges but still feel quite soft to the touch.
- Leave to cool and crisp up before enjoying.
Nutrition
Do you love cookies? Try some of our other great Keto Cookies recipes;
- Keto Peanut Butter Cookies
- Keto Vanilla Shortbread Cookies
- Keto Chocolate Chip Cookies
- Keto Maple Pecan Cookies
To make a larger batch of this Keto Ginger Snap Cookies recipe adjust the servings above.
