With the holidays coming up, I thought it would be a good idea to start working on some holiday inspired recipes. My first cookie recipe this season is a moist and soft keto gingersnap cookie.
This was the closest I could get to a real tasting gingersnap cookie without adding real molasses. The outside of the cookie looks and feels hard, but when you take a bite you can taste the soft buttery middle. Yum!
I made these cookies smaller in size, and I prefer them that way. If you want a crispier cookie, then you can make them larger. These won’t puff up like softer cookies, so keep that in mind when shaping them.
The Preparation
- 2 cups almond flour
- ¼ cup unsalted butter
- 1 cup erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
The Execution
1. Preheat oven to 350F. In a large mixing bowl, mix the dry ingredients together.
2. In a small bowl, mix the wet ingredients of melted unsalted butter, egg, and vanilla extract until well combined.
3. Add the wet ingredients to the dry ingredients. Blend with a hand mixer until combined. The cookie batter will be slightly stiff and crumbly.
4. Use a tablespoon to measure out each cookie. Flatten the top of each cookie with a spatula or just use your fingers.
5. Bake for 10-12 minutes at 350F or until they’re lightly browned on top.
This makes a total of 24 servings of Gingersnap Cookies. Each cookie comes out to be 77.88 Calories, 7.13g Fats, 0.81g Net Carbs, and 2.33g Protein.
| Gingersnap Cookies | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 2 cups almond flour | 1360 | 120 | 40.01 | 24 | 16.01 | 48 |
| ¼ cup unsalted butter | 407 | 46.03 | 0.03 | 0 | 0.03 | 0.48 |
| 1 cup erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 large egg | 72 | 4.75 | 0.36 | 0 | 0.36 | 7.03 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.53 | 0 | 0.53 | 0 |
| 2 teaspoons ground ginger | 12 | 0.15 | 2.58 | 0.5 | 2.08 | 0.32 |
| ¼ teaspoon ground nutmeg | 3 | 0.2 | 0.27 | 0.1 | 0.17 | 0.03 |
| ¼ teaspoon ground cloves | 1 | 0.07 | 0.34 | 0.2 | 0.14 | 0.03 |
| ½ teaspoon ground cinnamon | 2 | 0.01 | 0.52 | 0.3 | 0.22 | 0.03 |
| Totals | 1869 | 171.21 | 44.64 | 25.1 | 19.54 | 55.92 |
| Per serving(/24) | 77.88 | 7.13 | 1.86 | 1.05 | 0.81 | 2.33 |
Keto Gingersnap Cookies
Ingredients
- 2 cups almond flour
- ¼ cup unsalted butter
- 1 cup erythritol
- 1 large egg
- 1 tsp. vanilla extract
- ¼ tsp. salt
- 2 tsp. ground ginger
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cloves
- ½ tsp. ground cinnamon
Instructions
- Preheat oven to 350°F. In a large mixing bowl, mix the dry ingredients together.
- In a small bowl, mix the wet ingredients of melted unsalted butter, egg, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients. Blend with a hand mixer until combined. The cookie batter will be slightly stiff and crumbly.
- Use a tablespoon to measure out each cookie. Flatten the top of each cookie with a spatula or just use your fingers.
- Bake for 10-12 minutes at 350F or until they’re lightly browned on top.
