Soft and Chewy Keto Ginger Cookies
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Introduction
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!
Keto Ginger Cookies
Growing up, one of my favorite cookies were gingersnaps.
These Soft and Chewy Keto Ginger Cookies have the flavor of a gingersnap in the body of a chewy cookie, which is the combination I actually wanted. Ginger with nutmeg and cinnamon is where that warm, spiced flavor comes from.
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.
How To Make Keto Ginger Cookies:
Recommended tools for making these Soft & Chewy Keto Ginger Cookies (low carb, sugar free)
- Ninja processor — a housewarming gift from my parents. Its dough blade brings the butter and almond flour together without much work.
- Silpat — it lines the sheet in place of parchment, and I’d take it over parchment any day.
- Wire cooling racks — the cookies get their dusting of sweetener while warm, then cool on the rack.
How to Make Keto Ginger Cookies Soft
- The card bakes these for 8 to 10 minutes.
- The card rolls the dough into 1” balls and never flattens them. Leave them as balls.
- Eat them while they’re still warm! Leftovers are good, but there is nothing like one straight off the sheet.
How To Store These Keto Ginger Cookies
If you can manage not to scarf them all down at once, here is how to keep them.
An airtight container is what they want. There is no documented keeping time for them in one, so treat the container as the whole of the advice.
They freeze, and so does the dough — wrap it well and put it in an airtight container, then thaw only as much as you want to bake. That last one is the reason to bother: a few warm ginger cookies on a Tuesday, without committing to the whole batch.
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 Lakanto’s Powdered monk fruit Sweetener! In fact, there are very few things that dusting some of this sweetener on would not improve.
The one these use is Lakanto’s powdered monk fruit — the blend is built to measure 1:1 with the sugar it replaces, and we don’t get an aftertaste from it.
Nutrition (per cookie) Makes 12 cookies
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
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Soft and Chewy Keto Ginger Cookies
Ingredients
All Ingredients
- 4 oz butter, unsalted
- ½ cup lakanto powdered monkfruit sweetener
- 1 tsp ginger, ground
- 1 tsp cinnamon, ground
- ½ tsp nutmeg, ground
- 1 tsp vanilla extract
- 2 cups almond flour
- A pinch of salt
- A pinch of lakanto powdered monkfruit sweetener, to dust on top of cookies (optional)
Nutrition Facts
12 servings per recipe| Per Serving 190 | Per Recipe 2280 | |||
| 8 ⅒ servings of butter, unsalted (4 oz) @ 100 each | 67.5 | 809.99 | ||
| 1 serving of ginger, ground (1 tsp) @ 6 each | 0.5 | 6 | ||
| 1 serving of cinnamon, ground (1 tsp) @ 6 each | 0.5 | 6 | ||
| ½ serving of nutmeg, ground (½ tsp) @ 12 each | 0.5 | 6 | ||
| 1 serving of vanilla extract (1 tsp) @ 12 each | 1 | 12 | ||
| 16 servings of almond flour (2 cups) @ 90 each | 120 | 1440 | ||
| 18g | 23% | 218g | 279% | |
| 8 ⅒ servings of butter, unsalted (4 oz) @ 11 g each | 7.42 g | 89.1 g | ||
| 1 serving of ginger, ground (1 tsp) @ 0.1 g each | 0.01 g | 0.1 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 0.03 g each | 0 g | 0.03 g | ||
| ½ serving of nutmeg, ground (½ tsp) @ 0.8 g each | 0.03 g | 0.4 g | ||
| 16 servings of almond flour (2 cups) @ 8 g each | 10.67 g | 128 g | ||
| 5g | 27% | 65g | 325% | |
| 8 ⅒ servings of butter, unsalted (4 oz) @ 7 g each | 4.72 g | 56.7 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 0.01 g each | 0 g | 0.01 g | ||
| ½ serving of nutmeg, ground (½ tsp) @ 0.6 g each | 0.03 g | 0.3 g | ||
| 16 servings of almond flour (2 cups) @ 0.5 g each | 0.67 g | 8 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 20mg | 7% | 243mg | 81% | |
| 8 ⅒ servings of butter, unsalted (4 oz) @ 30 mg each | 20.25 mg | 243 mg | ||
| 0mg | 0% | 0mg | 0% | |
| 1 serving of ginger, ground (1 tsp) @ 1 mg each | 0.08 mg | 1 mg | ||
| 1 serving of vanilla extract (1 tsp) @ 0.4 mg each | 0.03 mg | 0.4 mg | ||
| 9g | 3% | 112g | 41% | |
| 2 servings of lakanto powdered monkfruit sweetener (½ cup) @ 30 g each | 5 g | 60 g | ||
| 1 serving of ginger, ground (1 tsp) @ 1.3 g each | 0.11 g | 1.3 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 2.1 g each | 0.18 g | 2.1 g | ||
| ½ serving of nutmeg, ground (½ tsp) @ 1.1 g each | 0.05 g | 0.55 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.04 g | 0.5 g | ||
| 16 servings of almond flour (2 cups) @ 3 g each | 4 g | 48 g | ||
| 1g | 5% | 18g | 64% | |
| 1 serving of ginger, ground (1 tsp) @ 0.2 g each | 0.02 g | 0.2 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 1.4 g each | 0.12 g | 1.4 g | ||
| ½ serving of nutmeg, ground (½ tsp) @ 0.5 g each | 0.02 g | 0.25 g | ||
| 16 servings of almond flour (2 cups) @ 1 g each | 1.33 g | 16 g | ||
| 1g | 17g | |||
| 1 serving of ginger, ground (1 tsp) @ 0.1 g each | 0.01 g | 0.1 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 0.1 g each | 0.01 g | 0.1 g | ||
| ½ serving of nutmeg, ground (½ tsp) @ 0.1 g each | 0 g | 0.05 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.04 g | 0.5 g | ||
| 16 servings of almond flour (2 cups) @ 1 g each | 1.33 g | 16 g | ||
| 5g | 60g | |||
| 2 servings of lakanto powdered monkfruit sweetener (½ cup) @ 30 g each | 5 g | 60 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 3g | 35g | |||
| 1 serving of ginger, ground (1 tsp) @ 1.1 g each | 0.09 g | 1.1 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 0.7 g each | 0.06 g | 0.7 g | ||
| ½ serving of nutmeg, ground (½ tsp) @ 0.6 g each | 0.03 g | 0.3 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.04 g | 0.5 g | ||
| 16 servings of almond flour (2 cups) @ 2 g each | 2.67 g | 32 g | ||
| 4g | 8% | 48g | 97% | |
| 1 serving of ginger, ground (1 tsp) @ 0.2 g each | 0.02 g | 0.2 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 0.1 g each | 0.01 g | 0.1 g | ||
| ½ serving of nutmeg, ground (½ tsp) @ 0.1 g each | 0 g | 0.05 g | ||
| 16 servings of almond flour (2 cups) @ 3 g each | 4 g | 48 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat oven to 350. Line cookie sheet with parchment paper or silpat.
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Blend together butter, lakanto powdered sugar, ground ginger, cinnamon, nut meg, vanilla, and salt.
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Add in the almond flour until the dough forms together.
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Roll the dough into 1" balls in the palm of your hand or using a cookie scooper.
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Bake cookies for 8-10 minutes.
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While warm, dust powdered sweetener on top of cookies. Allow to cool before eating. Enjoy!
Correction — October 2, 2026: The article recommended the golden sweetener while the recipe card uses the powdered one, and it credited xanthan gum, which this recipe does not contain. Both are corrected.
