Ginger Lemon Cremes (Low Carb and Gluten Free)


It seems I’ve been really into cookies lately. Well, okay, in reality I’ve been into cookies all my life. But I’ve been on a cookie-baking stint lately and I have many more cookie ideas than I possibly have the time to bake. Is it the fast-approaching holidays that has visions of cookies dancing through my head, a la the children in T’was The Night Before Christmas? I really can’t say, but I did find the time this week to tackle one of the visions I’ve been thinking of for a while now.

Long ago, my husband and I fell in love with a product we found at Trader Joe’s, these Ginger Lemon Creme cookies made by Carr’s. I haven’t seen them in a while and it’s likely that Trader Joe’s has stopped carrying them. But I remember the taste of them vividly, the crisp bite of ginger paired with the sweet tang of lemon. So when I thought about making low carb gingersnaps, my mind went to the next logical step of sandwiching lemon creme between them. How could I possibly go wrong?

For the gingersnaps, I took what is basically a low carb snickerdoodle recipe (there are many versions online, but I followed the one from Kalyn’s Kitchen) and added in the spices that would normally be found in gingersnaps. I made a number of changes to the cookie recipe, as I was using erythritol and stevia to sweeten, and I wanted to add in some flax seed meal for its bulk and its binding properties. For the lemon creme, I played around with my basic low carb buttercream recipes until I had the right consistency and taste.


The Results: Well, these didn’t turn out quite the way I intended, but the good news is that they are fantastic just the way they are. The cookie itself is much softer and more cakey than a regular gingersnap would be. I have yet to achieve a low carb cookie that has the crisp, chewy consistency of a traditional one, but no matter here. The gingery spicy flavour pairs beautifully with the lemon creme filling, and the final product is more like a mini whoopie pie. And there is nothing wrong with that! I can hardly keep my hands off these things and have been having been eating them several times a day. That’s the danger of low carb treats that don’t raise my blood sugar…I feel no guilt having them for breakfast, lunch, dinner, dessert AND snacks!

Ginger Lemon Cremes (or Ginger Lemon Whoopie Pies, if you prefer)

1 1/2 cups almond meal/flour
1/4 cup flax seed meal
1/4 cup granulated erythritol
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp baking soda
1/4 tsp cream of tartar
1/2 cup butter, softened
1 egg
2 tbsp almond milk
1 tbsp dark molasses (optional, for browning and flavour)
1/2 tsp vanilla extract
18 drops stevia extract

2 oz cream cheese, softened
2 tbsp butter, softened
3 tbsp powdered erythritol
3 tbsp whipping cream
1 tbsp lemon juice
2 tsp freshly grated lemon zest
8 drops stevia extract

For the cookies, in a medium bowl, whisk together almond meal, flax seed meal, erythritol, baking soda and spices.

In another bowl, beat butter on medium until light and fluffy. Add half of flour mixture, egg, almond milk, molasses, vanilla and stevia. Beat together until well combined. Add the remaining flour mixture and beat until fully combined (dough may be quite stiff).

Scrape down beater to remove all the dough and then cover and chill in refrigerator for at least an hour.

Preheat oven to 350F and place rack in top third of oven. Line two baking sheets with parchment paper.

Roll spoonfuls of dough between palms into 1/2 inch balls and place on baking sheets at least 2 inches apart. Press down on each cookie with palm to about 1/4 inch thick. They will spread and flatten more while they bake.

Bake 12-14 minutes, or until tops are golden and set and edges are just beginning to brown. Let cool on pan for 10 minutes and then remove to a wire rack to finish cooling.

For the filliing, beat cream cheese and butter on medium until smooth. Add remaining ingredients and beat until well combined.

Spread creme on the bottom of cooled cookies and top with another cookie. Let filling set for 20 minutes or so before serving.

Serves 15. Each sandwich cookie has a total of 10.1g of carbs, but only 4.5g if you subtract erythritol.

I will confess to being so proud of these tasty little cookies/whoopie pies, I submitted them to Your Best Recipe over on Nancy’s blog, Spiciefoodie. Please head on over there and check out all the other delicious submissions.

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  1. Susi says

    Ginger and Lemon sound like a fantastic combination! Your cookies/whoopies look wonderful and I would have a hard time keeping my hands away from them, too :o)
    Oh, and how funny that you know House of Tricks! Small world :o)

  2. Erin @ EKat's Kitchen says

    Hi Carolyn! These look fantastic! Sometimes the unplanned surprises work out better than the original plan. I love these whoopie pies! (Still not too late to bring them to the Potluck – it's open thru Monday if you like, and people check it out all week long and beyond!) Thanks for posting this awesome recipe. I want some for breakfast!

  3. SashaInTheKitchen says

    These look absolutely amazing – they remind me of the whoopie pies that I have been into making for my own blog lately. Beautiful cookies!

  4. gringarl says

    Ginger and lemon combo reminds me of one of my mother in law muffin recipe, but gingersnaps with cheesy citrus filling, sounds like hard time not to eat lots of them

  5. Foodie Blog Reviews says

    Ginger and lemon is a winning combination and I am afraid these wouldn't last long in my house. Love your blog!

  6. Chef Dennis says

    it looks like you came up with a new flavor of whoppie Pie!! they do look delicious! Lemon and ginger is a wonderful combination, thanks for sharing them with us!

  7. Lynn @ I'll Have What She's Having says

    These sound awesome. I wonder if using palm sugar would get you the crispness you're looking for. It has the same texture of regular sugar, but a much lower glycemic index.

  8. Chrisie Cloud says

    I love those Ginger Lemon Cookies by Carr's but since I've become Vegan I haven't had any. I need to make this recipe and modify the dairy. Thanks for sharing!

  9. Sophie says

    Waw!! These filled cookies look so delectable, Carolyn!

    MMMMMM,..Perfect to enjoy with a good cup of fresh ginger tea!

  10. Taylor says

    Even though they didn't turn out as you expected, the combination of ginger and lemon sounds heavenly! They look great too!

  11. Pam @ Kitchen Cookware says

    I like the sound of falling in love over ginger cream cookies, what a wonderful story to tell!

    I have never seen these cookies at TJ's now, so I am going to try and see if that sparks anything between hub and I. :-)

  12. Dawn says

    I just made these yesterday, with the only difference being that I made the filling vanilla instead of lemon. (One kid dislikes lemon.) They are great — by far one of the best low-carb cookies I've tried so far. (One of the others is your "Notella" cookies.) 😉 I think I'll be making another batch today. . .

  13. Barbara @ Modern Comfort Food says

    I'm a life long ginger snap addict — the spicier and crisper the better — and the flavor combination you've used here is so intriguing. I've never tried a filled version of the cookie but must do so pronto. Great recipe!

  14. Pegasuslegend says

    Stopping by from Spicie Foodie these really are a great change of pace love the filling, perfect for fall glad I was able to find these Thanks!~

  15. Spicie Foodie says

    Your cookies look delicous and I love the stacked photo, so cute. Why is that the once the holiday season shows up it seems like we all have cookies on the mind? Well either way I am glad cookie season is here. Thanks again for joining our YBR event this month, and I hope you will join us again next month. Happy Halloween and have a great week.

  16. Shirley says

    My first thought when you said they came out softer and cakier was, whoopie pie! I think that sounds even better than crispy gingersnaps.

  17. Sarah says

    I first saw these over on TasteSpotting, and I had no idea they were supposed to be low-carb! These biscuits just look so magnificent, I thought they were full-carb ones :)
    I can't bake them, though, because I have anaphylaxis from eggs, but it's great to see someone so talented cook tasty low-carb treats! Keep up the great work!

  18. Catherine H. says

    I did not find these too cakey at all. My cookies acquired a lovely browned, crispy bottom, but maintained a soft interior–they were light and airy. So good! I never think of lemon or ginger when I think of dessert, but the flavors came together beautifully here. I also came up with more than 15 cremes–around 23, I think–and I am certainly not complaining. I saw that I was accidentally stretching the dough, so I mixed up a little extra creme to match it. Excellent low carb cookie recipe. Let's see if I can make them last longer than today! I've never tried the Trader Joe's version, but I don't think I'll need to after this.

  19. Renee says

    Carolyn, I made these today. I have no words to describe my joy! I added 1/4 cup of minced crystallized ginger to the filling and have now found a new favorite cookie. These are perfect! Thanks so much for sharing.

  20. Lia says

    These look so good… I was wondering how the baking time would change if I made them in a whoopie pie tin?

    • Carolyn says

      I think it depends on the size of the tin. Just go for it, and check them at least every 5 minutes!

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