Keto Ginger Molasses Cookies
Indulge in the warm, spiced goodness of Keto Ginger Molasses Cookies, a low-carb twist on a beloved classic! Made with almond and coconut flours, these cookies are perfectly soft and chewy, with just a hint of rich unsulphured molasses to bring out authentic, nostalgic flavors—all while keeping your net carbs in check. Aromatic spices like ground ginger, cinnamon, and cloves infuse every bite with cozy holiday vibes, while granulated erythritol provides a keto-friendly sweetness. Ready in under 30 minutes, these cookies are easy to make and ideal for a guilt-free treat or festive snack. With just 1 tablespoon of molasses for a bold flavor punch, they strike the perfect balance of sticking to your keto goals without compromising on taste. Perfect for cookie swaps, afternoon tea, or anytime you crave a healthier dessert option, your whole family will love these keto ginger snaps!
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Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 0.75 cups granulated erythritol
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon unsulphured molasses
Directions
Step 1
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, ground ginger, cinnamon, cloves, baking soda, and salt until well combined.
Step 3
In another bowl, use an electric mixer to beat the softened butter until creamy.
Step 4
Add the egg, vanilla extract, and molasses to the butter, and mix until smooth and fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Step 6
Scoop tablespoon-sized amounts of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Step 7
Gently flatten each ball with your fingertips or the back of a spoon to form cookie shapes.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the cookies have set.
Step 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 5 days for the best texture and taste.
Nutrition Facts
| Serving size | (533.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1991.7 |
| Total Fat 180.5g | 0% |
| Saturated Fat 72.1g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 477.9mg | 0% |
| Sodium 1388.3mg | 0% |
| Total Carbohydrate 219.8g | 0% |
| Dietary Fiber 29.3g | 0% |
| Total Sugars 22.6g | |
| Protein 44.5g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 438.5mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 613.2mg | 0% |
Source of Calories