Like most of the other low carb cookies on this site, this keto ginger snap cookie recipe uses almond flour as a gluten free and low carb alternative to regular flour.
Each cookie comes out to be 77.88 Calories, 7.13g Fats, 0.81g Net Carbs, and 2.33g Protein.
In order to make this low carb ginger snap recipe really crispy, you have to make the cookies as thin as possible, allow the edges to brown well, and allow the cookies to cool completely.
If you want a softer gluten free ginger snap cookie, then you’ll have to make the cookies thicker and take them out of the oven before they get too dark.
To prevent your low carb cookies from crumbling, ensure that you have enough cookie dough in your spoon.
For perfectly circular cookies, use a cookie cutter. But if you’re just making them to enjoy and not for photography, just roll ’em up and bake them. They’ll still be delicious.
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Keto Ginger Snap Cookies
24 servings | .8 net carbs per serving
- 2 cups almond flour
- 1/4 cup unsalted butter
- 1 cup erythritol
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
1- Preheat oven to 350F. In a large mixing bowl, mix the dry ingredients together.
2- In a small bowl, mix the wet ingredients until well combined.
3- Add the wet ingredients to the dry ingredient and combine well. The cookie batter will be slightly stiff and crumbly.
4- Use a tablespoon to measure out each cookie. Flatten the top of the cookie with a spatula
5- Bake for 10-12 minutes at 350F or until they’re lightly browned on top.
Storing Homemade Keto Ginger Snap Cookies
There are 3 ways to store these cookies if you want them to last longer. You can keep them in an airtight container, store them in the fridge for a week, or freeze them for months.
More Low Carb Dessert Recipes
You can check out 30 keto dessert recipes all under 5 grams of carbs per serving. They use less than 5 ingredients and help to make your low carb lifestyle easier.