Chewy Keto Ginger Cookies
{Low Carb, Sugar Free, THM:S, Keto}
Soft but chewy Keto Ginger Cookies that are so good they're addictive! So good, that no one will know they're keto. The perfect ketogenic holiday cookie!
We've barely gotten through Thanksgiving (I still have leftovers in my fridge) but December is HERE, and so is holiday baking! It's time to bake all the cookies and enjoy all the parties – without eating sugar and causing a health trainwreck. These cookies are just the thing.
Warm, chewy, soft but spicy Keto Ginger Cookies scream “The Holidays are HERE” and they're super easy to make, too.
I don't often break out the molasses, since you have to use it sparingly if you want to keep the carbohydrates in recipes low. But for these cookies, I do use some – after all, what are Ginger Cookies without molasses + ginger.
Pro Tip: if you're creating just baked good with low-carb flours and sweeteners, add 2-4 tsp. of Gelatin to your dry ingredients before adding them to the wet ingredients. This will hold the cookie/cake/pie/bar together better after baking!
Finally, since this recipe uses Coconut Flour, you'll need to measure exactly, then chill the dough after mixing to make it easier to handle. Coconut Flour is very “thirsty” so when you let it sit and chill, it soaks up a lot of the moisture around it.
Here's what you'll need:
1 Egg
1 Egg Yolk
2/3 cup Almond Butter
2 T Ghee (or Coconut Oil)
1/4 cup Blackstrap Molasses
1/2 cup Lakanto Granular Sweetener
1 tsp. Vanilla Extract
2/3 cup Coconut Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
2 tsp. Ginger
1/4 tsp. Allspice.
Lakanto Golden Sweetener for sprinkling, optional
Directions:
Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the egg, egg yolk, almond butter, ghee, molasses, Lakanto granular sweetener, and vanilla extract until smooth. Set aside.
In a separate bowl, mix together the coconut flour, cinnamon, ginger, allspice, and baking soda. Mix the wet and dry ingredients until just combined, then set in the refrigerator for 20 minutes to chill.
Use a cookie scoop to portion out the individual cookies. Gently flatten each dough portion and sprinkle with the Lakanto Golden Sweetener, if desired.
Bake for 10 minutes, until the tops just start to crack. Cool 5 minutes on the baking sheet, then move to a wire rack to cool completely. Enjoy!
You May Also Enjoy:
Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Chewy Keto Chocolate Chip Cookies
Keto No Bake Cookies
Easy Low Carb Peanut Butter Cookies
Chewy Keto Ginger Cookies
Soft but chewy Keto Ginger Cookies that are so good they're addictive! So good, that no one will know they're keto. The perfect ketogenic holiday cookie!
Ingredients
- 1 Egg
- 1 Egg Yolk
- 2/3 cup Almond Butter
- 2 T Ghee (or Coconut Oil)
- 1/4 cup Blackstrap Molasses
- 1/4 cup Lakanto Granular Sweetener*
- 1 tsp. Vanilla Extract
- 2/3 cup Coconut Flour
- 1 tsp. Baking Soda
- 1 tsp. Cinnamon
- 2 tsp. Ginger
- 1/4 tsp. Allspice.
- Lakanto Golden Sweetener for sprinkling, optional*
Instructions
Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the egg, egg yolk, almond butter, ghee, molasses, Lakanto granular sweetener, and vanilla extract until smooth. Set aside.
In a separate bowl, mix together the coconut flour, cinnamon, ginger, allspice, and baking soda. Mix the wet and dry ingredients until just combined, then set in the refrigerator for 20 minutes to chill.
Use a cookie scoop to portion out the individual cookies. Gently flatten each dough portion and sprinkle with the Lakanto Golden Sweetener, if desired.
Bake for 10 minutes, until the tops just start to crack. Cool 5 minutes on the baking sheet, then move to a wire rack to cool completely. Enjoy!
Notes
*save 20% with code "fitmomjourney"
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Nutrition Information:
Yield: 14 Serving Size: 1 cookieAmount Per Serving: Calories: 149Total Fat: 11gCarbohydrates: 10gFiber: 4gProtein: 4g
xoxo,
Gretchen
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Shirley says
Is the Lakanto granular sweetener in the recipe the same as the Lakanto golden sweetener or do you use the Lakanto Powdered because I can’t find anything listed as Lakanto granular sweetener. Thanks for your help.
Gretchen Lindow says
They’re basically the same as far as cooking :-). The Golden sweetener is a granular sweetener with a bit of a molasses taste, whereas the regular granluar is plain.
Susan says
Are there any substitutes for almond butter?
Gretchen Lindow says
Cashew butter, or peanut butter would both work. The cashew butter has a milder flavor, but is higher in carbs. The peanut butter is lower in carbs than the cashew, but the flavor may overpower a bit in the cookies.