Keto Gingersnap Cookies
Crisp-edged, chewy-centered keto gingersnaps packed with warm ginger, cinnamon, and molasses-like flavor from a touch of allulose. At just 1.5g net carbs each and ready in 30 minutes, they're the cozy holiday cookie you can eat without breaking ketosis.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 18. Values are estimates; brands vary.
These keto gingersnap cookies deliver the warm, spicy crackle of the holiday classic without the sugar crash. Almond flour and allulose do the heavy lifting, so you get crisp edges, a chewy middle, and just 1.5g net carbs per cookie.
Ingredients
- 2 cups (224g) blanched almond flour
- 2 tablespoons coconut flour
- 1/2 cup (96g) allulose, plus 2 tablespoons for rolling
- 1/4 cup (56g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon blackstrap molasses (optional, for color and depth)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2
In a large bowl, whisk together the almond flour, coconut flour, 1/2 cup allulose, ginger, cinnamon, cloves, baking soda, and salt.
- 3
Add the softened butter, egg, vanilla, and molasses (if using). Mix with a sturdy spoon or your hands until a stiff, uniform dough forms; chill 10 minutes if sticky.
- 4
Scoop level tablespoons of dough, roll into 18 balls, then roll each in the remaining 2 tablespoons allulose to coat.
- 5
Place balls 2 inches apart and gently flatten each to about 1/2 inch thick with the bottom of a glass.
- 6
Bake 10-12 minutes, until the edges are set and lightly golden. They firm up as they cool, so don't overbake.
- 7
Let cool on the sheet for 10 minutes, then transfer to a rack to crisp completely before serving.
Tips & notes
- Allulose browns and crisps like real sugar, which is what gives these their gingersnap snap; erythritol-based sweeteners stay softer and may recrystallize.
- For a true crunchy snap, bake a full 12 minutes and let the cookies cool completely on the rack. For chewier centers, pull them at 10 minutes.
- Store in an airtight container at room temperature for up to 5 days, or freeze the dough balls for up to 3 months and bake from frozen, adding 2 minutes.
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Frequently asked questions
- How many carbs are in keto gingersnap cookies?
- Each cookie has 1.5g net carbs (3.5g total carbs minus 2g fiber), 92 calories, 2.5g protein, and 8.5g fat. This recipe makes 18 cookies.
- Why use allulose instead of erythritol?
- Allulose caramelizes and crisps almost exactly like sugar, giving these cookies their signature gingersnap crunch and golden color. Erythritol tends to stay soft and can leave a cooling aftertaste, so allulose is the better choice here.
- Is the blackstrap molasses keto?
- One teaspoon of molasses across 18 cookies adds only about 0.2g net carbs per cookie, which is already included in the totals. It's optional and used purely for that classic dark gingersnap color and depth, so leave it out if you prefer zero added sugars.
