Ginger is one of those ingredients that can be used in savory and sweet recipes and you don’t need a lot of to get a lot of flavor. These extra soft Keto Ginger Cookies combine a hint of molasses and ginger to give you a rich, decadent ginger cookie!
Soft Batch Keto Cookies
Matt is big on soft batch cookies so we’ve made our fair share of soft keto cookies. While I prefer a to a soft one, these keto ginger cookies sure do hit the spot. If you’re a soft batch cookie lover give these a try:
- Soft And Chewy Chocolate Chip
- Low Carb Espresso Cookies
- Almond Ricotta Cookies
The Secret To Soft Keto Cookies!
The secret to these extra soft cookies is the combination of almond and coconut flour. We always use and , and they have never yielded us a bad cookie.
The key in using both is that you won’t be left with a dense crumbly cookie that you often find with only using coconut flour or a crumbly, fall apart cookie often found with just using almond flour. Combining both flours, usually in a 1 to 4 ratio of almond and coconut flour, you end up with a perfectly moist baked good.
What kind of molasses do you use for ginger cookies?
While there are three different types of molasses that can be used in baking, commonly used is blackstrap molasses, which is what we used for these soft ginger cookies! Using it isn’t absolutely necessary, but if you are looking for that distinct brown sugar flavor with a slight sweetness and bitterness, then you won’t want to make these cookies without it.
Carbs In Molasses
You may have the same initial concerns I had going into this recipe. Molasses is 100% sugar/carbs with no other nutrition so how can it be keto friendly? Well, you don’t need a lot to get you very far. We only use 1 tbsp which is 14g total and net carbs.
Still sounds like a lot, right? Well, divide that by 14 cookies and that tacks on only 1 carb per cookie plus all that intense brown sugar flavor we talked about above. It’s a no brainer. Yes, you can eat molasses and be keto!
Soft Batch Keto Ginger Cookies
If your mouth isn’t watering already then I haven’t done my job. The only thing left to tell you is that these super soft, moist cookies will be the perfect after dinner dessert served up alongside our favorite low carb ice cream! Go the extra mile and make some ice cream sandwich cookies or crumble these on top of your ice cream with some crumbled up keto bars (). We promise you won’t be disappointed!
Want More Of Our Favorite Keto Products?
In case you didn’t know we have a page that you can check out. We always update it and make sure it has the top snacks we eat, baking ingredients we use as well as some kitchen appliances we swear by!
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/8 tsp pink salt
- 1/2 cup butter, softened
- 1/3 cup erythritol
- 1 large egg
- 1 tbsp blackstrap molasses
- 1/2 tsp vanilla extract
- 10 drop liquid stevia
- Preheat the oven to 350°F and line a rimmed baking sheets with parchment or silicone liners.
- In a medium bowl, whisk together the almond flour, coconut flour, ginger, cinnamon, baking
- In a large bowl, beat together the butter and erythritol until smooth. Beat in the egg, molasses, vanilla, and stevia until well combined.
- Add the almond flour mixture and continue to beat until the dough comes together.
- Chill dough for 10 minutes, then roll into 1 inch balls and place a few inches apart on the prepared baking sheet, flatten each cookie down just a bit with your finger tips so they look like thick discs.
- Bake for 8-12 minutes to until set through and crackled over the top (they will also smell delicious).
- Remove and let cool completely on the pan. Transfer to a plate or an airtight container and repeat until all cookies are done.
- Note: they will be very soft so do not handle until fully cooled. The longer they sit out the firmer they will become!