If you are looking for a delicious keto version of Ginger Snaps – these keto ginger snaps are just the thing! Complete with warmth, fall spices and familiar flavor!
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Keto Ginger Snaps
Ginger snaps are a favorite of mine from growing up. They always reminded me of fall.
Fall is probably my favorite season. I love wearing sweaters and jeans, but no jacket. Totally sidetracked there, but that’s ok!
Ginger snaps are tricky though due to the molasses, sigh. We’ll get to that in a moment.
I’m all about simplicity, though, so I chose to use Allspice instead of all the separate spices like cloves, etc.. It is a simplification to make your life easier and they taste just the same!
So, let’s get right to the question that I’m sure you want to ask!
Is Molasses Keto-Friendly?
This is a tough question to answer because people have such strong opinions about what “is keto”.
Keto isn’t a food group like most people think. In fact, I have an entire article about the phrase “That’s not keto” in my article Keto Weight Loss and Inflammation. So go check that out and then you’ll understand why it isn’t about food being keto or not but rather the purpose of keto and does that good fit that purpose.
So how is molasses and blackstrap molasses created? Well, cane sugar is crushed and boiled to produce cane syrup, then boiled again to create regular molasses. It is boiled a THIRD time to create blackstrap molasses which is what this recipe uses.
It has the lowest sugar content of all can sugar products and, unlike regular refined sugar, it DOES have nutritional value. According to Healthline, it “is touted as a superfood. While it’s no miracle cure, it’s a rich source of several minerals”.
Now, back to keto. Is it the strictest of keto? No. Is it the dirtiest of keto? No.
I’ve been wanting to make keto ginger snaps for a while. I just don’t think ginger snaps are worth making if you don’t use molasses. So, I settled on blackstrap molasses to further reduce sugar content.
What is a Good Molasses Substitute?
I played around with using maple syrup and that was as close as I could get to a replacement. SO… if you want to replace the molasses in this recipe, use 2 tablespoons of Lakanto Sugar-Free Maple Syrup and you’ll get it close!
Or better yet, use sugar-free honey! That will get you close as well!
And on that note – the lighter version of the cookies in the pictures are the honey version. The darker version of the cookies in the pictures are the molasses version.
Pick your favorite and go for it!
Sweeteners for Keto Ginger Snaps
I oscillate between using classic monk fruit, brown monk fruit, erythritol and liquid stevia.
I chose to use Swerve’s powdered sweetener. It is my new favorite!
AND…. of course there is the sugar-free honey OR molasses. We already talked about molasses above, so rest assured that it only adds a small amount of sugar.
RELATED – How to Start the Keto Diet (AGAIN)
Hand Beaters – Nothing fancy needed. Just a regular hand beater will do.
Wire Rack – I LOVE cooling my cookies on a wire rack.
How to Make Keto Ginger Snaps
Preheat the oven to 350 degrees.
In a mixing bowl, combine all of the ingredients until well blended.
Place the dough into the freezer to chill for 30 minutes.
Form the dough into 20 evenly sized balls, and flatten with your fingers slightly.
(optional) sprinkle low carb granular sweetener on top of cookies.
Bake for 10-12 minutes until lightly browned and cooked through. Let the cookies cool to room temperature before serving.
Below are the molasses version.
And these are the honey version:
Other Keto Holiday Cookie Recipes You Might Like
- 2 cups almond flour
- ½ cup low carb powdered sweetener (I use Lakanto)
- 1 teaspoon baking powder
- 1 teaspoon all spice
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- Pinch salt
- ¼ teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 1 tablespoon sugar-free honey (OR Molasses - which will be higher in carbs)
- 1 large egg
- 8 tablespoons butter unsalted and melted
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine all of the ingredients until well blended.
- Place the dough into the freezer to chill for 30 minutes.
- Form the dough into 20 evenly sized balls, and flatten with your fingers slightly.
- (optional) sprinkle low carb granular sweetener on top of cookies
- Bake for 10-12 minutes until lightly browned and cooked through.
- Let the cookies cool to room temperature before serving.
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Serving Size:1 cookie
Amount Per Serving: Calories: 116Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 22mgSodium: 35mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 3g
Nutrition is calculated using a third party plug-in. It is best to always validate!