Are you craving the warm, spicy flavors of ginger cookies but trying to stick to a low carb keto diet?
Look no further! These delightful keto ginger cookies are the perfect treat to satisfy your sweet tooth without compromising your health goals.
By using almond flour instead of traditional wheat flour, and Erythritol as a sugar substitute, we’ve created a cookie that’s not only delicious but also fits seamlessly into a ketogenic lifestyle.
The combination of aromatic spices like cinnamon, ginger, and nutmeg will fill your kitchen with a cozy, inviting aroma as these cookies bake to perfection.
Whether you’re enjoying them as an afternoon snack with a cup of tea or sharing them with friends and family during the holidays, these keto ginger cookies are sure to become a new favorite.
👍 Why You’ll Love This Recipe
Burst of Flavors– These keto ginger cookies are packed with a delightful combination of warm spices that will tantalize your taste buds. The prominent ginger flavor is perfectly balanced with the sweetness of cinnamon and the subtle hint of nutmeg.
Simple and Quick to Make- The beauty of these keto ginger cookies is that they are incredibly easy to make.
With just a few simple steps and readily available ingredients, you can whip up a batch of these delectable treats in no time.
Perfect for Any Occasion- Whether you’re looking for a tasty snack to enjoy with your afternoon tea, a sweet treat to bring to a party, or a thoughtful gift for a friend, these keto ginger cookies fit the bill.
✨ Recipe Ingredients
To make these delicious keto ginger cookies you will need:
Ingredients to Cream Together
- 1 Egg (large)
- 4 tablespoons Butter
- 2 tablespoons Agave Nectar (or water)
- 2 tablespoons Water
Dry Ingredients
- 2.5 cups Almond Flour
- 1/3 cup Erythritol (granular) – I recommend this one (amazon)
- 1 1/4 teaspoons Ground Cinnamon
- 2 1/2 teaspoons ground ginger
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Salt
- 1 teaspoon Baking Soda
👨🍳 How To Make
Easily make keto mayonnaise at home. Follow these steps:
Step 1
Start by preheating the oven to 350°F (180°C) and lining a cookie sheet with parchment paper.
Step 2
Use a hand mixer to cream together the agave nectar, egg, butter, and water.
Step 3
To this mix, add all the dry ingredients. Mix well.
Step 4
Roll the batter into 2 teaspoon balls and arrange on the baking tray. Flatten them a bit.
Step 5
Bake for about 15 minutes or until the tops are golden brown. Allow the cookies to cool for 15 minutes and then serve and enjoy.
💡Tips
1. Use Room Temperature Ingredients
When making these cookies, it’s importantto use room temperature ingredients, especially butter and eggs. Room temperature butter creams more easily with the sweetener, resulting in a lighter, fluffier texture.
Room temperature eggs also incorporate more easily into the batter, ensuring a smooth and well mixed dough.
To bring butter to room temperature, remove it from the refrigerator about 30 minutes to an hour before you plan to make the cookies. For eggs, you can place them in a bowl of warm water for 5-10 minutes to gently warm them up.
2. Cream Butter and Sweetener Until Light and Fluffy
Creaming the butter and sweetener together is an important step in making keto ginger cookies. This process incorporates air into the mixture, resulting in a light and tender texture.
Using a hand mixer, beat the butter and sweetener together on medium-high speed for 2-3 minutes, or until the mixture is light in color and fluffy in texture. Scrape down the sides of the bowl occasionally to ensure all the ingredients are well combined.
3. Don’t Overbake
These cookies can go from perfectly baked to overbaked very quickly, so it’s important to keep a close eye on them in the oven.
The cookies are done when the edges are set and lightly browned, and the centers still look slightly underbaked.
You’ll Love These Recipes Too
If you liked these cookies, make sure to check out these keto recipes as well:
Keto Ginger Cookies
Print RecipeIngredients
Ingredients to Cream Together
- 1 Egg (large)
- 4 tablespoons Butter
- 2 tablespoons Agave Nectar (or water)
- 2 tablespoons Water
Dry Ingredients
- 2.5 cups Almond Flour
- 1/3 cup Erythritol (granular) – I recommend this one (amazon)
- 1 1/4 teaspoons Ground Cinnamon
- 2 1/2 teaspoons ground ginger
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Salt
- 1 teaspoon Baking Soda
Instructions
- Start by preheating the oven to 350°F (180°C) and lining a cookie sheet with parchment paper.
- Use a hand mixer to cream together the agave nectar, egg, butter, and water.
- To this mix, add all the dry ingredients. Mix well.
- Roll the batter into 2 teaspoon balls and arrange on the baking tray. Flatten them a bit.
- Bake for about 15 minutes or until the tops are golden brown. Allow the cookies to cool for 15 minutes and then serve and enjoy.