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.
Hannah Bridge says
Does anyone have any clue what I would purchase in the uk as regards the gelatine. This is a completely new product for me.
Thank you so much for the wonderful recipes.
Xxxx
Grace Stanphill says
Can you freeze the dough balls and bake a few at a time in air fryer?
Carolyn says
Well, I’ve never baked cookies in an air fryer but now I want to! Yes, you can roll into balls and freeze but without trying them in an air fryer, I am not sure how well it will do. Have fun experimenting!
Pam Forrester says
The cooling effect from the erithrytol was still present in these cookies. I think I will try allulose next time.
Pam Forrester says
Oh no I just read through previous comments and allulose Carolyn said will make the cookies cakey….yuk. What else could I use to avoid the cooling effect of erythritol but still get chewy?
Carolyn says
Try BochaSweet.
Annie says
I made these cookies today. I did not have any Yacon syrup and I used swerve brown sugar. They turned out nice and they were delicious!
Thank you for the recipe.
Tree says
Coming back to give these cookies a 5-star rating! I love how easy they are to make. I did use 2tsp of molasses and used Lakanto Brown sweetener but otherwise followed recipe exactly. They taste wonderful! Not overly gingery either. Just the right amount in my opinion.
Carolyn says
Thank you!
Tiffany says
I love your recipes but this one just didn’t work for me. Surprisingly, despite all of that ginger, all I could taste was almond butter. Mine didn’t have your beautiful crinkle look either. I didn’t use the optional yacon syrup, but I can’t imagine that would have made much difference.
Carolyn says
Well, it does make it taste more like molasses… I think it must be your brand of almond butter. What did you use (so I know to stay clear!)?
Tree says
I’m getting ready to make these this morning. I’m assuming I can use molasses in place of the syrup, or might just leave it out since you mention it’s optional anyway. Either way, I’m sure these will taste delicious. You haven’t let us down yet!
Carolyn says
Yup! Molasses works.
Susan D says
These are by far the best keto cookies I’ve made, thank you SO much!
Carolyn says
Thank you!
Holli says
Hi Carolyn, the picture caused me to crave them, yum, looks chewy and soft. Why could these not be used for Christmas gingerbread cookies? Well because I prefer soft and chewy gingerbread cookies and not crunchy. I am thinking from your other recipe that I could probably use molasses instead of yacon? Thank you for all your hard work. Baking is fun! oh and I love the almond butter in this recipe.
CAROL says
What is Yacon Syrup? What flavor does it add to these cookies?
Fiona says
Can I use Knox gelatine packets instead of the grass fed gelatine?
Carolyn says
Yes, you should be able to.
esther bergling says
This recipe and cookies are lovely! I did use coconut oil (vs butter) and flax seed (vs egg) due to a current diet situation. Still perfect for the diet and KETO. A keeper!
Carolyn says
Glad it worked out!
Carla Sabotta says
Can I substitute Molasses for the Yacon syrup?
Lisa says
Could a brown sugar Swerve or Allulose blend work to amp up the molasses flavor? Or would it be too much? Thank You!!
Carolyn says
Brown Swerve, yes. But allulose will make them very cake-y and soft, and they won’t have that chewiness.
Amy says
Your link goes to a beef gelatin. Is that what we want? Also, it’s pretty expensive. Any chance you know of a cheaper alternative?
Sarah C says
Yes, it’s what you want, gelatin is made from animal bones. Beef gelatin is JUST from beef, other brands include other animals. You can use Knox gelatin (or store brand) just fine.
Mel Graham says
These cookies are amazing! ????
barbara says
can I use Lakanto Maple syrup in place of Yacon?
Carolyn says
Sure… it will be lighter in color.
Lisa says
Instead of using Yacon, could I swap it & the regular Swerve for Swerve Brown to give it the molasses flavor?
Carolyn says
Sure! It’s not quite as strong but it’s tasty.
SandyB says
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!! Thought I had Almond butter, but didn’t, so had almonds and made my own with my vitamin. These came out fantastic and are now a part of my repertoir!!. Thanks, Carolyn, I love your recipes!
Tamara says
Hello, these r wonderful. Not as much Molasses flavor as I was hoping for, but more Molasses obviously means more sugar intake. Any clue if there is a good Molasses extract or flavoring?. Also my almond flour is grainy even tho it says super fine. My cookies were a hint grainy. Wonderful still, but grainy. Which almond flour do u suggest to get the most smooth cookies. Love ur recipes, u r a super star.
Carolyn says
Many almond flours say they are super fine when they’re not. Try Bob’s or King Arthur Flour. Yes, I believe there is such a thing as molasses extract. No idea where to purchase…
Tamara says
Thanks for advice regarding almond flour. I was hoping u knew of a good extract Molasses, but no worries I will do some checking n read some reviews. Thanks a bunch. U really have saved so many of us..