Keto Ginger Snaps

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.  But we all know molasses is loaded with sugar. 

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!

I want to note that including the tiny amount of molasses that I used, each cookie is still UNDER 1g net carbs.  SCORE!  That was my goal and that was the sweet spot. 

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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!

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!

Pumpkin pie, ginger snaps, Christmas cookies…..  All fall favorites of mine!

Sweeteners

I oscillate between using classic monkfruit, brown monkfruit, erythritol and liquid stevia.  

I chose to use erythritol and liquid stevia for this recipe. 

Using both of these together really balances out any potential aftertaste that may occur due to the sweeteners.  Some people find there is one with erythritol or liquid stevia alone, but together, they are a perfect blend. 

AND…. of course there is molasses.  We already talked about molasses above, so rest assured that it only adds a small amount of sugar.  I’ve seen other keto recipes add 1/4-1/2 of a CUP!  Craziness. 

I used only a single tablespoon.  Just to give it a hint of molasses and deepen the color a bit. 

RELATED – How to Start the Keto Diet (AGAIN)

Kitchen Essentials

Baking Sheet – You want to make cookies!  Cookies require some sort of baking sheet.  I like these baking sheets!

Parchment Paper – My preference is to use the unbleached kind.  I ran out and had to use the regular kind for one of the batches.  Luckily I had an old box laying around!  No biggie, but I simply prefer the unbleached parchment paper.

Hand Beaters – Nothing fancy needed.  Just a regular hand beater will do.

Wire Rack – I LOVE cooling my cookies on a wire rack.  

RELATED – How to Eat Keto When Your Family Doesn’t (Hint – IT IS EASY)

Tips

When you roll the dough into balls, press down lightly with a spoon to get the top a little flat.  

If you add the erythritol topping before baking, it will mostly melt into the cookie.  I did that initially as shown below.   When I made them the second time, I still did this, but I also added another step.

I added a tiny smidgen of erythritol as soon as I pulled them out of the oven.  They needed to be warm enough to hold onto it because it would have just fallen off if I waited.  

Other Keto Cookie Recipes You Might Like

OMG Bars

Cream Cheese Cookies

Chocolate Chip Cookies

Butter Glaze Cookies

Yield: 45

Keto Ginger Snaps

Print

Ingredients

• 1/2 cup butter, melted
• 1/4 cup coconut oil, melted
• 1 egg, beaten
• 1 tablespoon pure blackstrap molasses
• 1 teaspoon vanilla extract
• 5 drops liquid stevia
• 2 cups aalmond flour
• 1/2 cup erythritol
• 1 teaspoon baking powder
• 1 teaspoon allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• pinch of Pink Himalayan sea salt

Instructions

1. Preheat oven to 375 degrees.
2. Line baking sheet(s) with parchment paper.
3. In a large bowl, mix together butter, coconut oil, egg, molasses, vanilla and liquid stevia. Blend with hand beater until well combined.
4. In a medium bowl, combine remaining dry ingredients.
5. Once dry ingredients are well combined, pour into egg mixture and continue beating with hand beater.
6. Refrigerate dough for 10 minutes so that it is not too sticky to work with.
7. Roll small 1 inch balls and line them on a baking sheet.
8. Flatten slightly with a spoon.
9. Bake for 10-12 minutes or until lightly golden.
10. Lightly sprinkle with erythritol (optional) when you remove from the oven.
11. Let cool for 5 minutes on the baking sheet and then move to a wire rack.
12. Store in an airtight container.

Nutrition Information

Yield

45

Serving Size

1 cookie
Amount Per Serving Calories 60.95 Total Fat 5.84g Saturated Fat 2.55g Sodium 16.47mg Carbohydrates 1.41g Fiber 0.55g Sugar 0.52g Protein 1.26g