Soft And Chew Keto Ginger Cookies

These Soft and Chewy Keto Ginger Cookies are the perfect intro to my fall keto recipes!

I kind of already started with my Carrot Cake Balls, Hazelnut Pudding Pie and Keto Cinnamon Sugar Donuts.. but that's besides the point.

Now we are officially in September so you KNOW low carb fall recipes are going to be popping up left and right.

This means plenty of pumpkin spice, ginger, carrot and apple and cinnamon flavours. 

My favourite.

These spiced Soft and Chewy Keto Ginger cookies are no exception.

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I added plenty of cinnamon, ginger (of course), a hint of nutmeg, cloves and allspice. 

These low carb ginger cookies came out fantastic. I love how simple yet tasty they are. They aren't overly sweet and pair beautifully with a cup of coffee or tea.

To achieve the delicious soft and chewy texture these keto fall cookies have, I started with a base of almond flour, which lends itself well to moist and chewy cookies. 

I normally also add a little coconut flour to my recipes too but for these I stuck with straight almond flour as I found I preferred a slightly flatter, less raised cookie. This meant also using less flour overall than most other keto cookie recipes.

I then added some ingredients to provide the chewiness to the ginger cookies. I added just a little of both xanthan gum and gelatin.

Xanthan gum is a great binder. It helps thicken a batter without added more flour and gives it a texture more similar to that of a flour made with white flour.

The gelatin also adds a chewiness to the cookies. It gives them a bit of “spring” when you squish them down. 

To sweeten these cookies, I wanted to stick with traditionally used, brown sugar. For this I substituted Sukrin Brown Sugar Sweetener.

This is my favourite keto alternative to brown sugar but you can use any brown sugar sweetener you prefer. I even have tips below on how you can make your own brown sugar sweetener. 

Finally, I added an egg for leavening, some baking soda to help the cookies spread and of course..butter!

I've found both softened and melted butter work for this recipe (mostly by mistake, lol) so don't be concerned if you accidentally forget to leave some butter out and maybe “soften” it a little too far in the microwave.

These Soft and Chewy Keto Ginger Cookies are overall a really easy keto cookie recipe to make. 

They make the perfect start to any fall keto baking!

Ingredients In Keto Ginger Cookies

• Almond Flour
• Gelatin
• Xanthan Gum
• Sukrin Brown Sugar Sweetener

Tools I Used To Make Soft and Chewy Keto Ginger Cookies

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $4.99 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested.  I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Cookie Sheets
• Mixing Bowls
• Kitchen Aid Hand Mixer
• Coconut Oil Nonstick Cooking Spray

Tips For Making Soft and Chewy Low Carb Ginger Cookies

• If you don't have xanthan gum, you can still make these cookies but you'd definitely want to include the gelatin still and/or add 1 tsp of cornstarch to your recipe. 
• If you don't have gelatin, try subbing 1/2 tsp ground psyllium husks.
• In terms of sweetener for this recipe, as I mentioned above, you can use any brown sugar sweetener (I use Sukrin) but you can also make your own by using any regular sweetener you have and adding 1/4 tsp molasses to the recipe. This adds minimal carbs but still gives you that brown sugar flavour. 
• For the ultimate spiced cookies, leave this cookie batter covered in the fridge over night or for up to 2 days, let it come back to room temperature and bake the cookies from there. The flavour will enhance and they will be even tastier!
• These cookies will come out of the oven very soft. Don't be tempted to keep baking UNLESS you want firmer cookies as they will harden up slightly at room temperature.

How To Store Keto Spiced Ginger Cookies

• Store these cookies in an airtight container between layers of parchment or wax paper at room temperature for up to 5 days.
• OR freeze in the same airtight container/place in a ziplock between some pieces of wax or parchment paper and remove them whenever you want a quick keto friendly dessert.

Soft and Chewy Keto Ginger Cookies Recipe

Serves: 10 Cookies

Ingredients:

• 1 cup almond flour, 112g
• 1/2 tbsp gelatin, 5g (optional, replace with 1 tsp cornstarch if not using)
• 1/4 tsp xanthan gum (optional, just helps with the chewy texture)
• 1/4 tsp baking soda
• 1/2 tsp ginger (I added just a touch more than this)
• 1/2 tsp cinnamon
• 1/8 tsp cloves
• 1/8 tsp salt (1/4 tsp if using unsalted butter)
• pinch of allspice & nutmeg
• 1/4 cup salted butter, softened, 60g
• 4 1/2 tbsp Sukrin brown sugar sweetener, 54g
• 1 egg, room temperature

Directions:

1. Pre-heat oven to 350*F.
2. In a medium bowl, whisk together your dry ingredients including; almond flour, gelatin, xanthan gum, baking soda, ginger, cinnamon, cloves, nutmeg, allspice and salt.
3. In another larger bowl, add your softened butter and sweetener and beat just until blended.
4. Add your egg, and beat once more just until everything is combined.
5. Add your dry ingredients to the wet ingredients and stir to combine. 
6. Once a batter forms, grease a cookie sheet. Use your hands to form balls and place them evenly apart on the cookie sheet. (The batter will be soft to work with but you should still be able to form balls).
7. Flatten the balls of ginger cookie batter down to be about the thickness you want your cookies to come out as (see photos).
8. Bake the cookies for ~9min. Let them cool for 5-10 min on the pan before lifting with a spatula and gently placing on a wire rack to cool further. They will be super soft at first but will harden more at room temperature.
9. Serve with coffee or tea and enjoy your your Soft and Chewy Keto Ginger Cookies!

Nutrition for 1/10th of recipe: 120 calories | 11g fat | 0.8g NET carbs | 3.3g protein | 1.2g fiber

Store these cookies in an airtight container between layers of parchment or wax paper at room temperature for up to 5 days.

OR freeze in the same airtight container/place in a ziplock between some pieces of wax or parchment paper and remove them whenever you want a quick keto friendly dessert. 

Print Recipe

4.67 from 3 votes

Soft and Chewy Keto Ginger Cookies

Prep Time12 minutes mins

Cook Time9 minutes mins

Cooling Time5 minutes mins

Total Time26 minutes mins

Course: Dessert, Snack

Keyword: Keto cookies, keto fall dessert, keto ginger cookies, keto spice cookies

Servings: 10 Keto Ginger Cookies

Calories: 120kcal

Ingredients

• 1 cup almond flour 112g
• 1/2 tbsp gelatin 5g (optional, replace with 1 tsp cornstarch if not using)
• 1/4 tsp xanthan gum optional, just helps with the chewy texture
• 1/4 tsp baking soda
• 1/2 tsp ginger I added just a touch more than this
• 1/2 tsp cinnamon
• 1/8 tsp cloves
• 1/8 tsp salt 1/4 tsp if using unsalted butter
• pinch of allspice & nutmeg
• 1/4 cup salted butter softened, 60g
• 4 1/2 tbsp Sukrin brown sugar sweetener 54g
• 1 egg room temperature

Instructions

• Pre-heat oven to 350*F.
• In a medium bowl, whisk together your dry ingredients including; almond flour, gelatin, xanthan gum, baking soda, ginger, cinnamon, cloves, nutmeg, allspice and salt.
• In another larger bowl, add your softened butter and sweetener and beat just until blended.
• Add your egg, and beat once more just until everything is combined.
• Add your dry ingredients to the wet ingredients and stir to combine.
• Once a batter forms, grease a cookie sheet. Use your hands to form balls and place them evenly apart on the cookie sheet. (The batter will be soft to work with but you should still be able to form balls).
• Flatten the balls of ginger cookie batter down to be about the thickness you want your cookies to come out as (see photos).
• Bake the cookies for ~9min. Let them cool for 5-10 min on the pan before lifting with a spatula and gently placing on a wire rack to cool further. They will be super soft at first but will harden more at room temperature.
• Serve with coffee or tea and enjoy your your Soft and Chewy Keto Ginger Cookies!

Notes

Tips For Making Soft and Chewy Low Carb Ginger Cookies

• If you don't have xanthan gum, you can still make these cookies but you'd definitely want to include the gelatin still and/or add 1 tsp of cornstarch to your recipe. 
• If you don't have gelatin, try subbing 1/2 tsp ground psyllium husks.
• In terms of sweetener for this recipe, as I mentioned above, you can use any brown sugar sweetener (I use Sukrin) but you can also make your own by using any regular sweetener you have and adding 1/4 tsp molasses to the recipe. This adds minimal carbs but still gives you that brown sugar flavour. 
• For the ultimate spiced cookies, leave this cookie batter covered in the fridge over night or for up to 2 days, let it come back to room temperature and bake the cookies from there. The flavour will enhance and they will be even tastier!
• These cookies will come out of the oven very soft. Don't be tempted to keep baking UNLESS you want firmer cookies as they will harden up slightly at room temperature.
• Store these cookies in an airtight container between layers of parchment or wax paper at room temperature for up to 5 days.
• OR freeze in the same airtight container/place in a ziplock between some pieces of wax or parchment paper and remove them whenever you want a quick keto friendly dessert. 

Ingredient Links

• Almond Flour
• Gelatin
• Xanthan Gum
• Sukrin Brown Sugar Sweetener

Nutrition

Serving: 1keto ginger cookie | Fiber: 1.2g | Calories: 120kcal | Fat: 11g | Protein: 3.3g | Carbohydrates: 0.8g

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Keto Fried Cinnamon Sugar Donuts

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