Soft and Chewy Keto Ginger Cookies
These Soft and Chewy Keto Ginger Cookies are full of flavor, spice, and everything nice! Give me a cup of coffee with some keto ginger cookies and we are in business!
Click HERE to Pin Soft & Chewy Keto Ginger Cookies
Keto Ginger Cookies
Growing up, one of my favorite cookies were gingersnaps.
I loved them so much because ginger cookies are so unique, they are unlike any other cookie. These Soft and Chewy Keto Ginger Cookies have the flavor of a gingersnap in the body of a chewy, delicious cookie, which for me is great!
I love chewy cookies, but I love the flavor of ginger cookies. Hence, this delicious recipe was born!
Ginger combined with nutmeg and cinnamon makes for a deliciously unique flavor that is like no other.
Since these are so warm and flavorful, they make for the perfect holiday cookie! Don’t get me wrong, I love all cookies, but sometimes it’s nice to have something other than your standard chocolate chip or sugar cookie.
These cookies are definitely unique, but in a good way!
How To Make Keto Ginger Cookies:
- In a bowl, add ingediants butter, lakanto powdered sugar, ground ginger, cinnamon, nut meg, vanilla, and salt.
- Blend all together until creamy.
- Add in the almond flour until the dough forms together. Roll the dough into 1’ balls and bake at 350 F for 8-10 minutes.
- Dust some Lakanto powdered sweetener on top of cookies and enjoy!
Recommended tools for making these Soft & Chewy Keto Ginger Cookies (low carb, sugar free)
- Ninja Processor – We received this as a house warming gift from my parents and I love it! It comes with a dough blade that makes it easy to mix.
- Silpat – These are awesome! Beats using parchment paper any day.
- Wire Cooling Racks – Love using cooling racks for all cookies!
How to Make Keto Ginger Cookies Soft
- xanthan gum makes these cookies nice and soft, plump, and moist.
- Under-bake your cookies for a few minutes. It doesn’t take much for these cookies to be done, so just a minute or two difference will cause your cookies to be even softer and chewier.
- Make your cookies just a tad bit bigger; roll your dough into balls and opt not to flatten them before baking.
- Eat them while they’re still warm! Leftover cookies are awesome, but freshly baked, warm cookies are even better! They’ll be softer, too.
How To Store These Keto Ginger Cookies
If you can manage not to scarf them all down at once, you’re probably going to want to store some of your cookies.
You can go about storing your cookies in a number of ways. If you plan on eating them all within a couple of days, I recommend leaving them in a container on the counter. This will keep them from getting hard and cold in the fridge. But, if you let them sit out for too long, they’ll begin to go stale.
If you prefer to make these cookies and then store them long term, you may consider freezing your cookies. If you freeze them, just be sure to properly store them! You don’t want your yummy creations to get freezer burned.
We recommend storing your cookies in aluminum foil inside of an air tight container and then placing them in the freezer. This should give your cookies the best shot at surviving in the freezer long-term.
Lastly, you might want to freeze your cookie dough! If you just want to make a few cookies at a time, it might be best to freeze some of your dough and then thaw as needed.
If you plan to do this, we recommend storing your cookie dough in a plastic zip loc bag or in aluminum foil inside of an air tight container.
No matter what you do, these keto ginger cookies will be delicious!
Keto Ginger Cookies + A Dash Of Sweetness
Ginger cookies are perfect for the holidays! The warm, full flavor of these cookies just tastes like the holidays. To make these cookies just a tad sweeter, and to add just a touch of festiveness, we love to dust the tops of these with Lakantos Powdered Monkfruit Sweetener! In fact, there are very few things that dusting some of this sweetener on would not improve.
Lakanto’s monk fruit is our favorite sweetener by far. The classic, golden, and powdered monk fruit all have no nasty aftertaste, all taste great, have a 1:1 ratio to sugar, and are completely natural.
If you’re looking for an awesome sweetener, monk fruit is the one. If you are looking to purchase some monk fruit, purchase it directly from Lakanto HERE and use our code “BUTTERTOGETHER” at checkout to receive 20% off of your entire order!
Nutrition (per cookie) Makes 12 cookies
Calories: 180.75 | Fat: 9g | Carbs: 3.3g | Fiber: 2g | Protein: 4g | Net Carbs: 1.3g
Click HERE to Pin Soft & Chewy Keto Ginger Cookies
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More delicious keto cookie recipes? You will love these soft and delicious Keto Snickerdoodle Cookies, these classic Keto Pecan Snowball Cookies, and of course these amazing Keto Double Chocolate Snowball Cookies!
Soft and Chewy Keto Ginger CookiesPrint
|1 stick of butter|
|1/2 cup lakanto powdered sweetener, or swerve confectioners|
|1 tsp ground ginger|
|1 tsp ground cinnamon|
|1/2 tsp ground nutmeg|
|1 tsp vanilla extract|
|2 cups almond flour|
|Pinch of salt|
|Extra Lakanto powdered sweetener to dust on top of cookies, optional|
Preheat oven to 350. Line cookie sheet with parchment paper or silpat.
Blend together butter, lakanto powdered sugar, ground ginger, cinnamon, nut meg, vanilla, and salt.
Add in the almond flour until the dough forms together.
Roll the dough into 1’ balls in the palm of your hand or using a cookie scooper.
Bake cookies for 8-10 minutes.
While warm, dust powdered sweetener on top of cookies. Allow to cool before eating. Enjoy!
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.
Karen A Baird
Just found your site & subscribed. I want to try this recipe today…stuck inside due to a snowstorm & only have coconut flour,,,can that be substituted for the almond flour?
Eating these right now… Super simple and easy to make, but they didn’t spread out like the recipe said. I did make them with the Xanthan Gum as suggested. First batch fell apart to crumbles because I didn’t wait til they cooled off before off-loading them from the cookie sheet (they still got eaten though!). Second batch I smushed down the dough balls just a tad before baking and waited til they were mostly cooled before off-loading them from the sheet. That did the trick. They were kind of dry, but really yummy. Like cinnamon almond cookies. Hubby and I are Keto and while the kids didn’t like them so much, hubby and I adore them. Will make more tomorrow. Thank you!
Your comments for this recipe say that xanthan gum helps the cookies be chewy, but it’s not included in your ingredients or instructions. Can you please tell me how much you use and when you add it?