Keto Ginger Snaps
If you are looking for a delicious keto version of Ginger Snaps – these keto ginger snaps are just the thing! Complete with fall spices and just a hint of molasses!
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.
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!
I oscillate between using classic monkfruit, brown monkfruit, erythritol and liquid stevia.
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.
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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.
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.
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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