Keto ginger cookies are one of my favourite sweet treats when it's cold outside. They are crispy and buttery with a gorgeous spicy kick and ready in less than 30 minutes. During the Christmas season you can use the recipe to make gluten and sugar free gingerbread men!
I love a good cookie and I love their handy in-built portion control. Ideally, none of us should be snacking between meals, but if the going gets tough, it's great to have a small morsel about. Green smoothies aren't always the solution.
These cookies are essentially ginger snaps made sugar free and gluten free. Did you know that the name refers to the snapping sound the cookie makes when broken in half or bitten into? Well, I looked it up for you guys - ginger snaps are a derivation of gingerbread and they've been around for hundreds of years. Basically, it's gingerbread that's been rolled out extra thin and left in the oven a little longer to brown.
Instead of wheat flour, I'm using ground almonds (that's regular almond flour for my readers in the US - not the super-fine version) to make this recipe low carb and instead of sugar I'm using erythritol. Erythritol is actually great for keto cookie baking because it produces way crunchier cookies than for example xylitol. Just a personal observation.
It is possible to use regular (white) granulated erythritol in this recipe. However, I like the flavour of a brown sugar alternative here, such as Lakanto Golden or Sukrin Gold. You'll get a bit of that lovely molasses or treacle taste with it that is characteristic of gingerbread. In the UK and Europe you can use NKD Living erythritol gold. It's a very reasonably priced product (#Amazon affiliate links).
How to make crisp Keto ginger cookies - step by step:
1.) Combine all dry ingredients in a bowl - almond flour, a golden erythritol and the spices.
2.) Add the softened butter and blend with an electric mixer until the dough resembles crumbles.
3.) Beat the egg white in a separate bowl (you can reserve the egg yolk to make a mayonnaise). Add to the dough and blend until just combined.
The tiny air bubbles in the stiff egg white give the cookies a lighter, crisper texture.
4.) Form 2 dough balls...
5.) ...and roll out the dough thinly between two sheets of baking paper.
Essential step: Chill the dough either in the freezer for 10 or in the fridge for 20 minutes. This helps solidify the butter and you'll be able to stamp out cookie shapes without problems.
6.) Get stamping! Then gather together the leftover dough and roll out again until all dough is used up. Unlike wheat cookie dough, almond flour cookie dough does not become tough or dry if you repeatedly roll it out.
If the dough becomes too soft while you are working with it, simply put it back in the fridge for a bit.
7.) Using a knife or a small spatula, pick up your keto ginger cookies and place them on a lined baking sheet.
Bake for 8-10 minutes or until browned all over. The oven time will depend on how thick you've rolled out the cookies.
Keto gingerbread - recipe tips
I like my ginger snaps snappy - that's why I'd recommend to roll the dough out quite thin. If you, however, prefer a chewier cookie or simply can't face dealing with fiddly dough, go for it! Roll out the dough thicker or even roll into a log and cut cookie rounds with a knife.
The amount of time you bake your cookies will also have an impact on crispiness. The longer they stay in the oven, the crunchier they'll be. I'd say to leave them in until they're nicely browned all over! If necessary, rotate the tray during baking. Ovens tend to be hotter at the back.
For me, it's the spices that truly make this cookie shine. In my first batch I only used ginger. However, I prefer them with the extra kick that the nutmeg and the cloves lend. If you wish, you could even add cinnamon and cardamom to the mix. I'd go for 1 ½ tsp and ¼ tsp respectively.
If you don't mind the extra carbs, you could even add 1 tsp blackstrap molasses to the dough to get a more intense gingerbread flavour (and even better crisp). Divided between 30 cookies, the amount should be negligible.
For those of you who don't like or can't have almond flour, I would replace with either 1:1 sesame flour or about ¾ cup coconut flour. I have not tried these substitutions myself yet, so please see them as a starting point for your own experiments.
Need dairy free? Simply use coconut oil instead of the butter. This would obviously affect the taste, but not the texture of the cookies.
Want to decorate your ginger snaps with sugar free icing? Mix ¼ cup of powdered sweetener with 1 tbsp water. Brush over or simply dip cookies into the icing mix bowl, then dry them on a cookie rack.
If you're a cookie monster just like me, don't miss this super duper detailed guide to sugar free cookie baking! I've written down EVERYTHING I've learned about how to make delicious low carb cookies - we're talking flours, sweeteners, flavours - the lot. Plus it includes over 80 scrumptious cookie recipes that will see you through the next year.
Here are some of my personal cookie favourites:
- Keto Sugar Cookies
- Keto Snickerdoodle Twists
- Keto Cinnamon Stars
- Low Carb Peanut Butter Cookies
- Sugar Free Meringues
Made yourself a batch of Keto ginger cookies? Give the recipe a star rating below!
Keto Ginger Cookies
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- Combine the dry ingredients - almond flour, Lakanto golden (or another "brown sugar" erythritol) and the spices.
- Add the soft butter and blend with an electric mixer until the mix resembles crumbles.
- Beat the egg white until stiff and blend into the dough until just combined.
- Roll out the dough between 2 sheets of parchment paper and cool in the freezer for 10 minutes or in the fridge for 20 minutes.
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Lift off the top parchment and cut out shapes using cookie cutters.
- Using a knife or a spatula, transfer cookies onto a lined baking tray.
- Bake for 8-10 minutes until the edges are browned. Let cool completely before handling.
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