Low Carb Ginger Snap Cookies

Indulge your sweet tooth without the guilt with these irresistibly chewy and flavorful Low Carb Ginger Snap Cookies! Crafted with a blend of almond and coconut flours, these keto-friendly cookies are perfectly spiced with warm ginger and cinnamon for that classic ginger snap taste. Sweetened with granulated erythritol and a hint of molasses, they're both low in carbs and big on flavor. With only 15 minutes of prep time and a quick bake in the oven, these cookies are a breeze to whip up, making them an ideal treat for holiday gatherings or everyday healthy snacking. Whether you're following a keto diet or simply looking for a refined sugar-free option, these delightfully soft and slightly crisp cookies are sure to satisfy.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 24

Ingredients

• 1.5 cups Almond flour
• 2 tablespoons Coconut flour
• 0.5 cup Unsalted butter
• 0.75 cup Granulated erythritol
• 2 teaspoons Ginger powder
• 1 teaspoon Cinnamon powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1 large Egg
• 2 teaspoons Molasses

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, ginger powder, cinnamon powder, baking soda, and salt. Mix these dry ingredients together thoroughly.

Step 3

In a separate bowl, beat the unsalted butter with granulated erythritol until the mixture is light and fluffy.

Step 4

Add the egg, vanilla extract, and molasses to the butter mixture, and continue beating until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Step 6

Using a small cookie scoop or tablespoon, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 7

Using your fingers or the back of a spoon, gently flatten each cookie slightly.

Step 8

Place the baking sheet into the preheated oven and bake for 10-12 minutes, or until the cookies are golden around the edges.

Step 9

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Once fully cooled, serve and enjoy your low carb ginger snap cookies!

Nutrition Facts

Serving size	(449.5g)

Amount per serving	% Daily Value*
Calories	1471.4

Total Fat 130.4g	0%
Saturated Fat 37.3g	0%
Polyunsaturated Fat 2.0g
Cholesterol 343.5mg	0%
Sodium 1360.6mg	0%
Total Carbohydrate 206.4g	0%
Dietary Fiber 23.6g	0%
Total Sugars 17.0g
Protein 41.2g	0%

Vitamin D 53.8IU	0%
Calcium 409.7mg	0%
Iron 8.0mg	0%
Potassium 421.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 7.6%

Carbs: 38.2%