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!