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.
Mary says
Just made these and it was so easy. Had no problem rolling or pushing them down after baking for 5 minutes. Eating one now and it was delicious. Not too sweet and very chewy.
Nancy says
I had a problem with the ones I rolled into 1″ balls… they were tiny, and they stuck to my hand when I tried to flatten them out of the oven… so… I got sick of rolling balls and used my 1.5T scoop instead, and flattened them before baking and they turned out big and beautiful, and easier than rolling balls… maybe you can change that in the written instructions, since in the video, I see you used a scoop!!!! ????????????????????????????????????????❤️????????
Carolyn says
I didn’t actually make this video, my friend did. I have no issues rolling them into balls but a scoop works too.
Nancy says
Oh Carolyn! You low carb cookie genius you!
I am standing in my kitchen, the first tray of these cooling, and I am in molasses cookie heaven… thank you thank you thank you for this recipe … and ALL your recipes!!! ????????????????????????❤️????????
P.S. See you in Atlanta!!!
Carolyn says
So glad you will come!
Yvonne McRobbie says
These look delish. Could I substiture pomegranate molasses for the yucon? I love your recipes.
Carolyn says
Sure but I think it may add more carbs.
Jennifer Fishkind says
Favorite Fall Recipe – my kids beg for these cookies
Connie says
The ingredients used in this recipe are definitely intriguing. Can’t wait to try this recipe for the holidays!
Michael Wurm Jr. says
One of my favorites for fall and your recipe is quite delicious! Thank you so much for sharing!!
xo Michael
Jaide says
My in-laws are coming and they are on keto. I should try this out for them!
Tara Kuczykowski says
I’m all about this chewy keto cookie — delicious!
Stef says
Fascinating! I never would have thought about gelatin to make a chewy cookie. Love it!
Sericea says
Has anyone subbed out monkfruit for the sweetener? I’m wondering how to adjust dry ingredients since so little monkfruit is needed. Thanks!
Donna K. says
Regarding the gelatin, I was wondering which one to use – looking at the details for the green canister, it states that this particular one doesn’t gel. Are we wanting to get that one or one of the others that will gel?
Carolyn says
The green can is COLLAGEN. The orange can is GELATIN. 🙂 Hope that helps.
Holly says
This recipe is the BEST. I’ve made it twice using half almond butter and half tahini due to never having enough almond butter, and they are such a hit! You can’t tell they’re keto at all, and are so far my favourite keto cookie recipe 🙂
Rae says
I’m looking forward to trying the recipe but I’ve not come across almond butter before, can I substitute with extra butter?
Carolyn says
Almond butter is similar to peanut butter. Almonds ground into a butter. No, you absolutely cannot sub extra butter, it would be a disaster.
Diane says
I’m definitely going to try this recipe as I agree you have a way with keto baking! Since you like challenges would you consider creating a recipe for keto cinnamon tortilla chips, like Stacy’s? I haven’t found anything to substitute for these.
Tracy James says
Can’t wait to try these! A few questions:
1) Is yacon syrup usually available at places like Whole Foods?
2) Do you think I should sift my almond flour to make sure it is “fine?”
3) All I have is Knox gelatin – I will order the Great Lakes but I want to make these TODAY! Y’all are crazy if you think I understood the conversion math in the above post, LOL. Can someone just tell me the exact measurement of Knox gelatin for this recipe?
Many thanks!
Carolyn says
Yacon is sometimes available at WF. What kind of almond flour do you have? I don’t sift mine and I use Bob’s. You can use the Knox…about 1 envelope. Maybe an envelope and a half?
Tracy James says
Thanks! I think mine is Bob’s too so I will try without sifting.
Susan Pelter says
I made these a week or so ago and froze the dough…broke it out last night and baked them and they are DELICIOUS. The consistency is just incredible – mimics my old high-carb favorite Brer Rabbit Molasses Cookies to a T. Best low-carb cookies ever, and that’s saying something! I used half Just Like Brown Sugar to give the molasses taste and they were just fabulous. Next time I will add a little salt and a few drops of stevia, but these are addictive. I’m already thinking about how to make a chewy chocolate version!
Jean Hufford says
Omg!!! You outdid yourself with this one! No one would ever ever know these are sugar free! I honestly think they are now my favorite keto cookie…so chewy and I love ginger! You are awesome Carolyn! I’m so thankful for you every single day!!!
Lulu says
Very good! Thank you!
I changed things up a bit though:
* only had 1tsp ginger left so I used it but also 2tsp cinnamon
* used 2tbsp regular gelatin and blackstrap molasses for yacon
* added 2 tbsp coconut flour and froze the dough for an hour
* rolled the 1″ balls in 4 tbsp xylitol and 4 tsp cinnamon
Then baked 5min, flattened, then 12 min more.
I love these as cinnamon cookies! Finally I’ll have a ‘fall’ cookie to make next season when all those spiced treats are around !
KM says
Wonderful texture. It wasn’t as much ginger flavor as I’d hoped for, so I am going to make a cream cheese topping with Swerve and ginger, and see if that helps. I will definitely make these again, but will increase the ginger. Thanks for this recipe.