These Keto Ginger Molasses Cookies are a dream come true for cookie lovers. Thick, chewy, and with the perfect balance of sweet and spice, they always hit the spot. And they have only 2.3g net carbs per serving!
If you love gingery sweets, then these Keto Ginger Cookies are going to blow your mind. They blew my mind when I created them, and clearly others felt the same way. They continue to be a fan favorite, year after year.
They are everything you want in a ginger cookie. Soft and chewy, with a nice gingery kick and a hint of molasses. And when I say a hint, I really mean just a hint.
I put these on my platter of Keto Christmas Cookies every year and they are often the first to disappear!
Why you will love this recipe
This recipe was the first in which I added gelatin for a chewier consistency. And I was surprised and impressed at the difference it made. I use the same trick in other recipes, like keto brownies.
Keep in mind that these are not meant to be crisp like Keto Gingerbread Cookies. Gelatin works best in recipes that have a soft texture. It helps mimic the characteristics of a classic ginger molasses cookie.
One thing I love about this cookie recipe is how easy it is to make. I can whip up a big batch that serves 20 people in less than 40 minutes. They also store really well so you can make them ahead and freeze until needed.
Reader Testimonials
“Yay!! Ginger snaps/molasses cookies are my absolute favorite and I miss them being on Keto. These are amazing and hit all the notes perfectly!!” — SandyB
“I made a batch of these today for ROAD TRIP SNACKS. I’ve gotta say these are the BEST low carb/keto cookies I have EVER made, and I’ve made many. These are the closest to REAL cookies in taste and texture and I really, really thank you!” — Andrea
“I’m surprised as heck, but these cookies work! I’m so used to almond flour producing a product that crumbles very easily and these have a real chewiness.: — Becky
Ingredients you need
- Almond flour: As always, finely ground almond flour will make the best cookies, without a grainy texture.
- Grassfed gelatin: The addition of gelatin is key to a chewy consistency, so I don’t recommend skipping it. You can use Knox gelatin, and about 2 envelopes is sufficient for this recipe. You can also try replacing the gelatin with ½ cup of collagen peptides.
- Spices: Ginger cookies always include ground ginger, ground cinnamon, and either nutmeg or cloves. You can increase the ginger as much as you like. Some people like to double it in this recipe!
- Almond butter: I use almond butter in this recipe to increase the moisture and create a good thick cookie dough. You can use other nut butters, but peanut butter has a strong flavor and may overpower the spices.
- Swerve Brown: A brown sugar replacement adds more flavor to the cookies than granular white sweetener. I recommend Swerve Brown.
- Molasses: I add 2 teaspoons of real molasses to my cookies, for added color and flavor. You can omit this if you feel strongly about it, but it only adds about 0.5g of carbs per serving.
- Pantry staples: Eggs, butter, baking soda, vanilla extract.
Step by Step Directions
1. In a medium bowl, whisk together the almond flour, gelatin, ginger, cinnamon, baking soda, and cloves.
2. In a large bowl, beat the butter, almond butter and sweetener until smooth. Beat in the eggs, molasses, and vanilla extract until well combined. Add the almond flour mixture and continue to beat until the dough comes together.
3. Roll the dough into 1 inch balls and place a few inches apart on the prepared baking sheet.
4. Bake 5 minutes, then remove from the oven and gently press down a bit (to encourage them to spread). Return to the oven and bake another 7 minutes or so, until just barely golden brown. They will still be very soft. Remove and let cool completely on the pan.
Expert tips
Don’t press the cookies down from the start, when the dough is completely raw. This tends to make the edges crack. Allow the cookies to bake for 5 minutes first, to warm up the dough. Pressing down at this point helps them spread properly without making irregular, cracked edges.
Sweetener options: For best results, I recommend erythritol-based sweeteners. BochaSweet and allulose tend to make cookies more puffy and soft, rather than chewy. Allulose also browns very quickly during baking, which may make the cookies too dark.
Gelatin substitutes: You can omit the gelatin altogether, although the cookies will be less chewy. You can also add some collagen peptides, but you will need about half a cup to get the same chewiness. I am not sure that any vegetarian substitutes, like agar agar, will have the same effect. But you’re certainly welcome to experiment!
Frequently Asked Questions
These keto ginger cookies have 4.2g of carbs and 1.9g of fiber. That comes to 2.3g net carbs per serving of 2 cookies. And yes, that includes the molasses!
Adding gelatin goes along way to making keto cookies chewier. It is hygroscopic, meaning that it attracts and holds onto moisture during baking. This characteristic helps offset the lack of gluten and sugar in keto baked goods so that they don’t dry out as much.
Store the cookies in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days. You can also freeze the cookies for up to 2 months. The raw dough freezes nicely as well. Thaw completely before rolling into balls and baking as directed.
More ginger recipes you will enjoy
- Keto Gingerbread Pound Cake
- Easy Gingerbread Waffles
- Sugar Free Gingerbread Latte
- Mini Keto Gingerbread Cheesecakes
- Keto Gingerbread Biscotti
Keto Ginger Cookies Recipe
Ingredients
- 2 cups almond flour
- 2 tablespoon grassfed gelatin
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground cloves
- ½ cup butter softened
- ½ cup almond butter
- 1 cup Swerve Brown
- 2 large eggs room temperature
- 2 teaspoon molasses (optional)
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325F and line two baking sheets with parchment or silicone liners.
- In a medium bowl, whisk together the almond flour, gelatin, ginger, cinnamon, baking soda, and cloves.
- In a large bowl, beat the butter, almond butter and sweetener until smooth. Beat in the eggs, molasses, and vanilla extract until well combined. Add the almond flour mixture and continue to beat until the dough comes together.
- Roll the dough into 1 inch balls and place a few inches apart on the prepared baking sheet. You should get about 40 cookies.
- Bake 5 minutes, then remove from the oven and gently press down a bit (to encourage them to spread). Return to the oven and bake another 7 minutes or so, until just barely golden brown. They will still be very soft.
- Remove and let cool completely on the pan.
Jen says
Made these today and they are DELISH! Thank you for yet another amazing recipe! ?
Barbara says
These sound delicious and am anxious to try them! I need to use a different sweetener than Swerve. When I use it, the baked good tastes cool and not pleasant. Any suggestions for a substitute?
Carolyn says
What do you prefer to use?
Kate says
The people on low carb friends are raving about a new sweetener called Bochasweeet. Not erithritol based so supposedly doesn’t have that cooling effect. The only downside appears to be the cost.
Shana says
What does it mean when you say “taste cool”?
Laura says
the “cooling” effect is from the sugar alcohol dissolving in the mouth. This can happen with any sugar alcohol but typically erythritol is a common culprit. It’s described as cooling because you can sort of feel the alcohol dissolving away, which gives this cooling effect. Not everybody experiences this, and it’s in varying degrees. There are many different no-calorie sweeteners. Find what you like. I prefer blends like swerve, truvia and pyure, all have a little stevia with a good bit of erythritol. Read the labels carefully, though-some of those sweeteners still have sugar in them and are called “baking blend”. They use sugar as the base sweetener, and add stevia or other sugar subs to reduce the calories/carbs. They can still be used in low carb baking, but watch large quantities. Many people like to use monkfruit sweetener when they can’t do the cooling effects of erythritol.
Shonna Hines says
These cookies have great flavor and amazing texture! Thank you for all you hard work creating these cookie recipes!
Jaymey says
I made these yesterday, and halved the recipe. After cooling on the pan, I left them out overnight on a rack to help them get chewier and it worked well! These are delicious; I used Swerve confectioners, but I may try allulose next time!
Stacy Schneider says
Carolyn,
These are amazing! I am dairy free so used room temperature Ghee instead of butter and they are perfect!
THANK YOU! (yes, I AM shouting with joy!)
Michael Krupar says
I CAN’T wait to make these, either later today or tomorrow. I woke up this morning craving Ginger Snaps and these sound like they’e tame the craving.
Betsy Stokes says
There’s a 100% gluten-free restaurant here in Alabama (two locations) called Mason Dixon, which has a couple low-carb desserts, and their cookies are delightfully chewy! I have been trying to figure out how they do it. Maybe gelatin is the key!
Betsy Stokes says
Can’t wait to try this recipe! Do you use ginger already ground, or do you use it fresh?
Carolyn says
Ground ginger.
eva says
Yum! I just made these with real molasses, sukrin gold and a bit more ginger. They really are chewy! My carb-loving husband is very happy with them too. Thanks Carolyn for another winner!!
Jen Schoenbein says
Very cool! I just attempted this myself a couple of weeks ago with my holiday baking. I settled on using almond butter which wasn’t terribly far off on texture. Hubby said it had a bit of an oatmeal cookies chewiness so I will continue to investigate that route as well. Can’t wait to try these! Thanks!
Jen
Betsy Rome says
To substitute for the Yacon syrup, could I use Sukrin gold fiber syrup? I also have molasses extract, could I use a combination of the 2? Thanks, love your recipes!
Carolyn says
Sure, sounds good!
Kate says
How about a chewy chocolate chip cookie recipe in the future? That would be great.
Lori A Kling says
Use this recipe, omit the cloves and ginger and add chocolate chips! They are delicious!!
Michelle says
Delicious cookies, but you already know that! ☺️
I didn’t have any granular Swerve on hand and was anxious to try these out so I used straight Erythritol instead. The cookies have that cool taste to them. Would using the Swerve have avoided that coolness?
I’m guessing I shouldn’t have been so impatient haha
Carolyn says
Some people still experience that with Swerve but I don’t which is why it’s my go-to sweetener.
Anne O says
Wow! Sensational! Another winner Carolyn….I subbed molasses for Yukon syrup. I froze 2/3 the dough in 1 balls Cuz 40 yummy cookies at My disposal won’t work with my goals! Thanks again!
Carolyn says
I have some frozen balls too! I did that at Christmas and I made half of them to take away on a vacation. They need a bit more “encouragement” to spread properly (i.e when you push them down with a glass) but they totally work that way.
Brigitte says
If you put them in the oven frozen, put them in directly, so no pre-heating. They thaw when the oven warms.
Claudia says
@Brigitte
Thanks, that’s a great tip!
Pam Mattox says
These cookies were delicious! Much more real tasting than many other low carb recipes I’ve tried. Definitely keeping this recipe! Thanks!
Carolyn says
Oh yay, thanks!
Becky Gardiner says
Could I use simple Knox unflavored gelatin instead since I already have it in my cabinet? If so, would it be the same measurement? I know I really need to order some Great Lakes Gelatin….wish it was in a store near me.
Carolyn says
I am not sure. I think it’s worth a try. I would use 2 envelopes of it…it’s less than the Great Lakes one but it gels more.
Derrick says
Hi,
I read elsewhere that a starting point for Knox (pork) vs Great Lakes (beef) is 1 tsp Knox ~= 1.25 tsp Great Lakes.
As such, 4.80/4.75 tsp of Knox might work! Too late to try tons get; one night this week for sure!
Karen says
With regard to, “I am really really good at keto baking…” As I tell the hubs, “it ain’t bragging if you can do it !!” Your Baking Bad Assery never ceases to amaze. =))
Carolyn says
LOL! Thanks.
Melissa Leach says
What does the Yacon syrup contribute that would be missing if omitted? Is there a good substitution?
Carolyn says
The “molasses” colour and flavour is what the Yacon does. You can leave it out or you can use real molasses. at only 2 teaspoons, it adds only about 0.5g of carbs per serving.
Melissa Leach says
Thanks, Carolyn!
Vmm says
I just tried this on the first after seeing it on keto connect! I love it!
I also added it to my caramel sauce for candies pecans and for a basic caramel pecan bar (by adding a bit of pecans and ground coconut for various layers topped with a few Lily’s chips to melt. Mmm. Lazy-girls baking but it quenched my desire and was tight on for macros! For the caramel stuff, it helped take away any grittiness… And made it look like more real homemade caramels! If you tinker with the amounts, I bet a chewy homemade caramel could be achieved!
Kate says
Were you referring to the gelatin or the yacoun syrup in this reply? Thanks
vmm says
oops, sorry if that was vague. the gelatin:)
Jessica says
You’re my go-to for keto baking, girl! Thank you. Love the book, too.
Penny Reveile says
What are other uses for the grass fed gelatin? I need to rationalize the cost. Otherwise, at 2 tsp per recipe…That’s a lottza cookies! Seriously, lotza cookies with this recipe may not be a bad thing!?
Nancy says
I stir it into my morning coffee or tea… literally, I stir with one hand and pour it in with the other so it mixes in without clumping! It is good for joints, nails, hair, skin…
Jan says
I’ve used Great Lakes Collagen (green label) in my coffee, but not the red label gelatin. Does it thicken? Not sure I’d like that in my coffee. lol
These cookies are getting today! I love ginger cookies and I actually have ALL the ingredients!
Nancy says
It does gel my coffee if I let it sit on the counter on a cool day or if the air conditioning is blasting! Or if I stick it in the fridge because I want to drink it later, but I just microwave it and it re-liquifies it????????
Nancy says
P.S. The recipe actually uses 2 Tablespoons of GF Gelatin…
I also use it to make homemade gummies and jello…
Nancy says
P.S.S. I went to the company’s website and used their store locator, which led me to it at a health food store near me, at only $15 a cannister…
Loretta says
I priced Knox Gelatin from the grocery store vs Great Lakes Gelatin from Amazon. Great Lakes is a much better buy and also sourced from grass fed beef. Also, make yourself some wonderful gum drops ( or bears) and they make a great nibble when you just have to have something sweet.
Amy says
I use Trim Healthy Mama Gelatin and Collagen and they are the best I’ve tried!
Carolyn says
Gummies, Jello, fat bombs and a number of other recipes that are going into my upcoming Easy Keto Desserts cookbook!
SB says
I was so excited to make these this morning and just realized I’m out of almond butter???? If I used peanut butter in place of, would that change the taste too much?
Carolyn says
I think it would since almond butter is much more neutral in flavor.
Jan says
Sun butter?
Carolyn says
You could use that here but it has a stronger flavor than almond butter.
Kate says
Put in your protein shake.
lynnie Feavel says
I use the gelatin in homemade gummies all the time…I make them at least twice a month…very nutritious….
Claudia says
@Penny Reveile
Carolyn has a to-die-for brownie recipe that uses gelatin — I haven’t made these ginger cookies yet, but I make the brownie recipe regularly — even carb lovers can’t tell they’re keto!!
https://alldayidreamaboutfood.com/fudgy-keto-brownies/
Carolyn says
Thanks, Claudia!