Keto ginger snap cookies are the perfect low-carb answer to your classic cookie cravings—crispy, spicy, and sweet with a gentle bite of ginger. These delightful cookies offer everything you love about traditional ginger snaps but without the carb overload. By replacing traditional flour and sugar with almond flour, coconut flour, and a keto-friendly sweetener like erythritol or monk fruit, you can enjoy a guilt-free indulgence that still tastes just like the original. The warm spice of ginger, cinnamon, and cloves creates an aromatic and cozy flavor profile, while a bit of vanilla and butter adds richness and depth.
Whether you’re preparing them for the holidays or simply want a crunchy treat with your coffee, keto ginger snap cookies are quick to prepare and even easier to devour. Plus, they store well, making them a perfect make-ahead dessert or snack. These cookies are not only grain-free and sugar-free but also gluten-free, making them suitable for many dietary preferences. Enjoy them on their own or crumbled over low-carb ice cream for an extra indulgent treat!
Keto Ginger Snap Cookies Recipes
Now that you’re tempted by the idea of warm, spiced keto ginger snap cookies, let’s get into how to make them! We’ll explore the essential ingredients, the kitchen utensils you’ll need, and take a quick look at the calories and nutritional value. Whether you’re a beginner baker or a keto veteran, this recipe is easy to follow and yields deliciously crisp cookies every time.
Keto Ginger Snap Cookies
Ingredients
Equipment
Method
- Preheat the oven: Preheat your oven to 350 F/175 C and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, ginger, cinnamon, cloves and salt. Whisk together.
- Cream wet ingredients: In another bowl, combine the melted butter, sweetener, egg, and vanilla extract, mixing until smooth.
- Combine wet and dry: Gradually add the dry to the wet until a sticky dough forms.
- Shape the cookies: With hands or a spoon make small balls (1 inch) then flatten them slightly on the pan.
- Bake: Bake 13–15 minutes or until edges are golden, and centers are set.
- Cool: Take out of the oven and allow to cool on the tray for 5 minutes, then transfer to a wire rack for 10 minutes.
Notes
- If the dough is too soft to handle, refrigerate it for 10 minutes.
- If you want it extra crispy, bake a minute or two longer, but look at it carefully to be sure it doesn't burn.
- Or sprinkle with a little coarse sweetener before baking for a traditional crackly top.
- Premium ground spices can be used for a stronger flavor.
- Keep in an airtight container up to 5 days or in the freezer for longer months.
Keto Ginger Snap Cookies Nutrition
| Nutrient | Amount |
| Calories | 140 kcal |
| Carbohydrates | 4g (Net: 2g) |
| Protein | 3g |
| Fat | 13g |
| Fiber | 2g |
| Sugar | <1g |
Frequently Asked Questions
Ques: Can I use coconut flour only?
Ans: No, it’s too absorbent—combine it with almond flour for best texture.
Ques: Are these cookies soft or crispy?
Ans: They’re crisp on the edges and slightly chewy in the center.
Ques: Can I freeze the dough?
Ans: Yes, freeze in balls and bake directly from frozen.
Ques: What sweetener works best?
Ans: Erythritol or monk fruit blends give the best crisp texture.
Ques: Can I make them dairy-free?
Ans: Absolutely! Use coconut oil instead of butter.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.