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+ servings
low carb spice cookies
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4.67 from 3 votes

Soft and Chewy Keto Ginger Cookies

Prep Time12 mins
Cook Time9 mins
Cooling Time5 mins
Total Time26 mins
Course: Dessert, Snack
Keyword: Keto cookies, keto fall dessert, keto ginger cookies, keto spice cookies
Servings: 10 Keto Ginger Cookies
Calories: 120kcal


  • 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


  • 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!


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


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