Easy Keto Low-Carb Ginger Snap Cookies
These Easy Keto Low-Carb Ginger Snap Cookies are the perfect dessert or snack for fall and the holidays! These are sugar-free, made with almond flour, and pack just the right amount of spice!
Servings 15 cookies
Calories 159kcal
Ingredients
- 6 tablespoons unsalted butter softened
- ⅓ cup brown sweetener
- 1 egg
- ⅛ teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 ½ cups blanched almond flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger Use more ginger for bold flavor if desired. See notes below.
- ¼ teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Cream the butter and golden sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
- Add egg, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
- Add in half of the almond flour and beat.
- Add in the remaining almond flour, cinnamon, ginger, salt, and baking soda. Beat.
- Fold in the white chocolate chips.
- Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
- Roll the dough into balls (I measured 1 ½ tablespoons for each) or use a cookie scoop. Flatten the top with your hands or with a spoon.
- Bake for 10-15 minutes or until golden brown. When checking in on the cookies they should look really soft, but golden at the edges when ready. They will harden up as they cool. You don't want them to look firm in the oven. That will result in burnt cookies. Mine were ready right at 10 minutes.
- Remove the cookies and cool on the silicone baking mat and cookie sheet for 5 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
- Cool on the cooling rack before serving.
Notes
- For bold ginger flavor, use ½ tablespoon of ground ginger or more.
- I don't recommend using fresh ginger or ginger paste in this recipe. It has a different flavor profile than the ground ginger spice.
- The combination of lemon juice and baking soda is added for texture. These cookies taste nothing like lemon.
- Golden sweetener is used in this recipe as it is similar to brown sugar. It also gives the cookies a slight brown color, similar to ginger snaps made with molasses.
- Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
- Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.
- Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans (halfway through) to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes.
Nutrition
Serving: 1cookie | Calories: 159kcal | Carbohydrates: 2g | Protein: 5g | Fat: 14g