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.
Robyn says
I love a crunchy ginger snap. Could these be made as a crunchy cookie?
Carolyn says
Please read the blog post… I already addressed this.
Lori Sydebothom says
Before I started baking without sugar, I regularly made molasses ginger cookies every Christmas. They are my husband’s favorite cookie. I searched for a no sugar version to replace my old recipe and this one is near perfect to what I used to make. The soft, but chewy consistency to the cookie is wonderful and the spices are lovely. Most important, my husband loves them! They are on the list to make for this Christmas as well. I make them exactly according to your recipe, with no changes or substitutes.
Carolyn says
I am so glad!
JOYCE says
What can I substitute for almond butter? Not peanut butter,
Carolyn says
Please read the blog post.
Mary says
I love all the years of hard work, trial and error that you have invested into low carb cooking. I have several keto recipe books, mostly yours; but if I want fail-safe recipes, I know to always use yours. Thank you!
I’ve been meaning to ask…when baking cookies, cakes, bread, etc., do you bake on conventional or convection?
Thanks again!
Carolyn says
I always use conventional since not everyone has convection. I like my recipes to be universal because they can always be adjusted for convection.
Angela says
could you use no sugar added peanut butter instead of almond butter? my husband isn’t a big fan of almond butter but I know he would love these cookies if I could find a replacement!
Carolyn says
The problem with peanut butter is that it’s not nearly as neutral in flavor so you’re going to taste it. It’s not as good!
Kathi says
Do you think it would be okay to replace some (maybe 1/2?) or all of the almond flour with whey or egg protein powder? Trying to boost the protein and cut down on the almonds if possible. Tks in advance for weighing in!
Carolyn says
That will ruin the texture of these cookies, and make them cake-y rather than chewy.
Carolyn says
Now, if you ask me about COLLAGEN protein in these cookies, I would say that’s a better option. But you can’t replace 1/2 of the almond flour… at most 25%. They will fall apart otherwise. Leave out the gelatin since the collagen will have the same effect.
Stephanie says
Is there a substitute for the Yacon Syurp?
Candace says
The flavour of these are delicious and the house smells amazing from baking them. My cookies didn’t brown like yours did though, I even cooked them for an extra couple of minutes. Any thoughts on what I may have done wrong? I followed your recipe completely. Thanks! So happy I found you.
Carolyn says
What sweetener did you use?
Candace says
I used Swerve granulated.
Robin says
I love your website and recipes. It would be better if you gave a good substitute for gelatin for vegetarians and vegans. I’m having to look all over for a good sub.
Carolyn says
Given that I am not vegetarian or vegan, and that I haven’t tested any subs to see if they work, I cannot offer such a substitute. But I do always state that it’s optional. So I guess leaving it out is your substitute.
Linda says
i would try agar powder, it is made with sea weed.
Ariane Reeves says
Delicious cookie, perfect sweetness and texture. I really like a strong ginger “bite”, so I will add bit more next time. Thank you!
Trish says
Hi,
Can I use xanthan gum instead of gelatin?
Thanks so much
Trish
Carolyn says
No, that’s not a good sub. You can skip it if you have to.
KC Texan says
I absolutely cannot stand any amount of erythritol and its cooking effect. I used 100 gm granular allulose and 100 gm isomalt. Both of these are only 50 to 70 percent as sweet as sugar so I boosted with sucralose (EZSweetz, about 35 drops). If you’re opposed to sucralose, I’m sure you could use your favorite stevia or monk fruit concentrate. I also substituted molasses for the Yacon. After they cooled on the silicone mat, the cookies were firm, the edges were slightly crisp (but they may soften by tomorrow), and they were sublimely chewy, just like regular high carb molasses cookies. The only drawback may be a laxative effect from the isomalt if your gut is sensitive, but I had no problem after eating 3 large cookies.
Linda says
I do not use almond butter but I do have mixed nut butter. Do you think that would work as well? Thanks!
Carolyn says
It should… as long as it doesn’t have a strong flavor that overpowers the ginger.
Robin says
What is a good substitute for the almond butter?
Sue says
Just made these with Swerve brown and yum! I couldn’t wait until they were completely cool so they were a little soft but I’m sure they’ll be perfectly chewy when they cool down completely. Thanks for another great recipe.
Wendy Boutwell says
These are my new favorite cookies!!! Great recipe….so much flavour.
Marybeth says
Chewy goodness
Dianne says
These were so soft and chewy with delicious ginger flavour! My husband and I both loved them. Used brown Swerve and will add molasses next time as I didn’t have Yacon syrup for this batch. Thanks Carolyn!!
Carolyn says
Wonderful!
Cami says
They taste really good but mine melted into one big puddle. I didnt have almond butter and used 1 cup of regular butter. I am guessing that was the cause? Any other suggestions on why they didnt keep their form. But as I said above the had great flavor.
Thanks
Carolyn says
Yes, that would be the issue. Almond butter contains almonds, hence it has fiber, some carbs, some structure. Butter is… almost pure fat so it melts. You cannot make this recipe without nut butter.
Cindy says
These cookies are great. I am not a fan of almond flour so I used half lupin flour. The texture was amazing as well as the taste. I love so many of your recipes. Thank you for sharing each and everyone.