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.
Andrea V says
Hi Carolyn! I’m a big fan and in the Portland area as well. Just wondering what sweetener(s) you could recommend in place of or in addition to the Swerve? I get that dreaded cooling effect with Swerve, but would REALLY love to try these cookies. I looked through a lot of the other comments, but didn’t see much on that subject. I saw that you don’t recommend Allulose, which is what I use most of the time now. Thanks for your help on this.
Carolyn says
Have you tried Lakanto? Some people don’t get the cooling from that.
Elizabeth Hargis says
OMG soooo good my favorite keto cookie so far. Definitely delicious thank you for all you do to make these recipes so good.
Andrea says
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!
Susan Kolb says
Hi Carolyn, can I refrigerate/freeze this dough? I like to have a roll of cookie dough around for afternoon tea.
Carolyn says
Read this, it will help! https://alldayidreamaboutfood.com/make-ahead-low-carb-holiday-cookies/
Rochelle Marsden says
I am veggie so what cold be used other than gelatine and how much would you use?
Carolyn says
There is no good replacement. Skip it if you wish.
Sherry says
Tried these tonight and added Lilly’s white choc chips and they were perfect. Thanks for the great recipe!
Sheri Rose says
I am going to make these because I trust your recipes to be delicious. Everyone I’ve made has been delectable. However, I have yet to find a keto cookie recipe that I like. Most of them have way too much sugar alcohol. I just can’t stand it. It upsets my stomach and my husband’s stomach, too. Is there anyway to make these with half the sugar alcohol or can I cut out quarter of a cup? That’s my only issue with keto cookie recipes. The amount of sugar alcohol to almond flour doesn’t sit well in my system. But I’m going to try this anyway because, like I said, I trust your recipes to taste good; however if you think I could use less sugar alcohol and still have these turn out good, I’d love to know.
Carolyn says
You can certainly try cutting it back, I just can’t guarantee how they will turn out.
Stephanie says
Wanting to try the recipe, but there is no substitute that I can find for Molasses. Yacon syrup and Molasses are NOT keto friendly. I do have a question, what is the purpose of the gelatin? Is it optional?
Carolyn says
I am sorry but in the miniscule amounts I use them, they are indeed keto friendly. The most important thing is the final carb count of the cookies. However, you can use Swerve Brown for all the sweetener if you like.
Carol says
Definitely sounds worth trying. I’m considering substituting in some allulose because I can easily get enough erythritol, but maybe I should make it as written first. I would love to have a little cookie with my ginger tea now and again, so high hopes!
Becky says
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. Thanks, Carolyn ( used swerve brown for sweetener)
Carolyn says
So glad to hear it!
Patricia Clayborn says
Carolyn:
I read your answer about not using allulose as the bulk sweetener in this recipe, but would allulose syrup be an okay sub for the yacon syrup? Or would using a touch of molasses be a better idea?
Carolyn says
Molasses will give you a better consistency and flavor.
Lulu says
Thank you for the recipe! These are even better the next day if I can stay away from them! LOL I played with a bit to find my own preferences so here’s my version. Hope you don’t mind! I find it helpful when commenters mention their subs/changes.
* used 2tsp cinnamon in the cookie instead of one
* omitted the yacon and used 2tsp blackstrap molasses (only 0.2g added per cookie and tastes awesome)
* used 1tsp vanilla instead of 1/2tsp
* I don’t like too much erythritol taste, so I tend to mix sweeteners. I used 1/3 cup erythritol, 1/3 cup Splenda, and 2tbsp Truvia.
* I also froze the dough for about an hour before rolling.
* And finally, I rolled the balls in a xylitol/cinnamon mix before baking (4tbsp xylitol, 4tsp cinnamon)
Patricia Clayborn says
Just a quick note for anyone who uses your xylitol/cinnamon mix for rolling the cookies: Do not use xylitol if you have a dog! Use another sweetener if you want to roll them before baking.
https://vcahospitals.com/know-your-pet/xylitol-toxicity-in-dogs
Carolyn says
These cookies aren’t rolled in cinnamon and sweetener.
Cherilyn Stanneart says
These are amazing. My family loved them. My only complaint is that they remained very moist for a long period.
Carolyn says
They did? How did you have them stored? What sweetener did you use?
Joan says
Can yiu substitute Besti monk fruit -allulose blend for Swerve?if so what is the correct conversion amount t?
Carolyn says
I absolutely do NOT recommend anything with allulose here. It will make them very soft and cakey rather than a proper cookie consistency.
carol walter says
I would love to make these and do not have any almond butter. I know I made them once without almond butter and thery were awesome, but I don’t know what I used. The last time I used butter instead of almond butter and that was a disaster. I don’t I like to use what I have in the house without buying lots of specialty items. Any thought? I just mmay have to buy almond butter cuz I love miolasses cookies.
.
Karen Cook says
Can you swap Swerve Brown for granual Swerve?
I’m not using Yacon, hoping for the best flavor with this swap.
Carolyn says
That’s fine. Won’t be quite as dark but should still be good.
Alice says
Hi Carolyn, thank you for the recipe! Can I substitute butter with either avocado oil, coconut oil or ghee?
Carolyn says
I would recommend ghee. I tried coconut oil in these one time and they were good but I didn’t love the texture as much.
Joli says
Hi, Can peanut butter be used in place of almond butter?
Carolyn says
It can but it has a stronger flavor that’s going to compete with the ginger.
Sandy says
I just made this tonight and it was DELICIOUS! I’m a big fan of ginger molasses cookies and these tasted exactly like the real deal. Thank you for sharing!
HillCountryChick says
Delicious and perfect texture!!