My son loves baking keto treats, and with the sweet tooth in this family, that’s never a bad thing. One day, we were in the kitchen experimenting and ended up creating what quickly became our favorite Keto Ginger Cookies. We’ve had great success with keto cookies before — his Snickerdoodles are absolutely on point — so we decided to use that tried-and-true base and give it a spicy twist.
By adding warm ginger and a few extra ingredients, a whole new cookie was born. These ginger cookies came out soft, flavorful, and perfectly spiced, and they disappeared almost as fast as we made them. Honestly, just writing about them is making me crave another batch… which means I should probably head back to the kitchen and get baking again.
Ingredients
2-1/2 cups almond flour
1 cup powdered monk fruit sweetener (to taste – you might need more)
1/2 tsp. xanthum gum
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1 Tbsp. cinnamon
2 Tbsp. ground ginger
1 tsp. ground cloves
1 stick salted butter or margarine
1-1/2 tsp. vanilla
1 large egg
1/4 cup monk fruit sweetened maple syrup or sugar-free maple syrup
For the coating:
2 Tbsp. brown sugar Swerve
1 tsp. ground ginger
1 tsp. cinnamon
Instructions
Preheat the oven to 350 degrees. In a mixing bowl, mix the almond flour, monk fruit sweetener, xanthum gum, baking soda, cream of tartar, salt, cinnamon, ginger and ground cloves. Add the butter, vanilla, egg and maple syrup. Mix with the electric mixer until the ingredients are well incorporated. Taste the batter. Tasting the batter is an important step because you may need to adjust the sweetness to your taste. I don’t think monk fruit sweetener is that sweet. If the batter does not taste sweet enough, it is OK to add more to your liking. Recipes are a starting point for you to add your own creative twists. You are the chef in your own home, so do what you know your family will love.
In a small bowl, mix the brown sugar Swerve, ginger and cinnamon. Roll the batter by teaspoons full into rounded balls. Roll the dough balls in the coating and place them on a greased cookie sheet or one lined with parchment paper. You can leave them in round balls or flatten them slightly with the back of a spoon.
Bake at 350 degrees for 12 minutes. Remove from oven to cool. Let cool for 10 minutes; then, devour them all!
If you like this recipe, you may also like the following recipes:
Baked Brie with Blueberry Ginger Chutney
3 thoughts to “The Best Keto Ginger Cookies; They Are Also Gluten Free”