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 1/2 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 (224 g) almond flour
- 2 tbsp grassfed gelatin
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp (0.5 tsp) baking soda
- 1/4 tsp (0.25 tsp) ground cloves
- 1/2 cup (113.5 g) butter, softened
- 1/2 cup (125 g) almond butter
- 1 cup (182 g) Swerve Brown
- 2 large eggs, room temperature
- 2 tsp molasses, (optional)
- 1/2 tsp (0.5 tsp) 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.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Hi! Can you use collagen in place of the gelatin since they are interchangeable?
They aren’t directly interchangeable. Gelatin gels and collagen does not. But you can try this recipe with 1/4 cup collagen.
Did you try it with the collagen? If so, how did they come out?
Very good
Can I use dried gelatine powder, and how much?
It already uses gelatin powder. Please use the amount listed in the recipe.
Carolyn, the magic that you create in your kitchen is nothing short of magnificent! Years ago I used to make cookies for Christmas presents, and the one that people loved the most were my ginger molasses cookies. I just made your keto version, the only thing is I sprinkled a little bit of monk fruit on the top after I flattened them. I’m standing in the kitchen moaning while I eat one… It tastes exactly like a full carb cookie. I will not be sharing, I will be hiding these.
Thank you for all your hard work, as we reap the benefits!
can I cut this recipe in half? I’m cooking for one.
Yes, absolutely.
I can’t wait to try these. Your recipes have frankly made keto possible for me and have improved my health and well-being immeasurably. I’m so grateful. I can’t wait to receive your book which I have on pre-order. I wonder if you know which, if any, of the keto sweeteners would stay in crystalline form on top of a cookie if I wanted that crunchy shimmer. Many thanks for all that you do. I’m sending prayers for you this year as you navigate so much emotion with grace and strength. You really are an inspiration.
I half the recipe because I’m really picky just to try and these were really good thank you so much for the recipe
Do you have a method for substitution of almond flour with coconut flour in this or other keto recipes?
I am extremely allergic to almond.
After I left this comment, I found this extremely helpful info on your website. Awesome!
https://alldayidreamaboutfood.com/low-carb-basics-baking-with-coconut-flour/
Thank you.
Hi,
Your recipe here calls for 2 cups or 224 g of almond flour. One cup of almond flour weighs approximately 98 grams so 2 cups equal 196g. according to King Arthur Baking Co. I am confused on the amount of flour to use. Please clarify.
Thank you, Paula
Hi Paula…
KAB is a great resource but I have measured almond flour many times and it usually falls between 100 and 110g per cup. Other brands state differing amounts… so don’t always believe one site!
I’m vegetarian, can I replace the gelatin with agar in the recipe? I love chewy cookies, but sometimes want a treat w/fewer carbs.
Probably? But I don’t know how much as I don’t use it.
would grated fresh ginger work in place of, or in addition to, the powdered ginger?
Sounds like you need to do a little experimenting! 😉
I find more of my favorite keto recipes on this site than any other.
I never thought I would find a soft molasses cookie like my mom used to make all during my childhood until now. This recipe is fabulous!
What could I sub for almond butter? I never have it on hand because I’m not so crazy about it. Would just extra butter work?
No… butter is pure fat and will melt away. Almond butter is ground almonds so it provides structure. You need a nut butter for this recipe.
I made these cookies today to take to a celebration of life. People forget to bring something for those who can’t eat gluten and I will tell you that these were a hit. Those looking for gluten free were so happy to find something they could eat. Also, my kids can’t tell the difference. I’m so thankful for you and this recipe. It came together in no time at all and they are perfect. Thank you. Can’t wait to try the next cookie for my exchange in a month.
these cookies are SO good! I make them often. I’d love a version that is crispy/ crunchy. how would I do that? I’ve come close, but so far no cigar.
She does have a recipe on her site for crispy ginger cookies! They are fantastic!
I don’t have the gelatin you mention on hand – will order some – but have a horrible hankering for cookies this weekend! Could I use Knox Original Gelatine instead? Same amount?? Crossing fingers!
Is it a powder? If so, yes you can use that!