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 crispy shortbread cookie 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 Cookies (fan fave!)
- Low Carb Espresso Cookies with Whipped Topping
- 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 blanched finely ground Anthonys brand almond flour and Anthony’s brand coconut flour, 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 (our favorite keto bar on the market!). We promise you won’t be disappointed!
Want More Of Our Favorite Keto Products?
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Keto Ginger Cookies (Extra Soft!)
What You Need:
- Cookie Scooper
Ingredients:
- 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
Instructions:
- 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, bakingsoda, and salt.
- 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!
What’s a substitute for the molasses? I’m not fully on a keto diet.. so, can I use honey?
You can, it just won’t have the full gingersnap flavor that molasses gives 🙂
Hey! Thanks for this recipe. I am excited to try it. Question – Do you think or know if this would work with fresh ginger? Was thinking of mincing it finely. Any idea how much I should use?
I’ve really enjoyed watching your journey, thanks again!
Fresh ginger will work fine, you’ll just need a lot more of it as the dried is concentrated. Probably some helpful conversion information on google!
Can I omit the coconut flour due to allergy
You do t say what the “serving size” is… You said in video is, about 1carb ea. In recipe you wrote 3carbs. In info box below recipe you wrote 4 carbs. WHICH IS IT!? 1,3 or 4 carbs eCh??
What can I use as a substitute for molasses? BTW, I made your enchiladas made out of egg and seasonings. Pleasantly surprised! Very good!!!
What can I sub for the 10 drop liquid stevia? Not a fan of stevia. thank you
Hi Lynn! You can find our conversion chart here: Low Carb Sweeteners Conversion Chart
I love you guys but I disagree that molasses is keto. No matter how “dirty” a version of the keto plan may be, pure sugar should be avoided at all costs, in my opinion.
I used molasses and have done for years. I have MANY years of nutrition research and cookery under my belt, starting with Atkins and low carb and the original ketogenic diet (for epilepsy) back in the late 90s. Understand the composition of every ingredient before making blanket declarations on keto. ONLY pure fructose (dangerous business) or glucose or sucrose are “pure sugar” and devoid of any other useful bits, such as nutrients and flavour. Even almond flour and coconut flour have some simple carbohydratest.
Molasses? Molasses is composed of 22% water, 75% carbohydrates, and no protein or fat (table). In a 100 gram reference amount, molasses is a rich source (20% or more of the Daily Value, DV) of vitamin B6 and several dietary minerals, including manganese, magnesium, iron, potassium, and calcium (table).
What can I use instead of the liquid stevia? It is truly my least favorite sweetener.
Hi, you can find alternatives here: Low Carb Sweeteners Conversion Chart
I think the ratios are off on this recipe. Even after they cooled, they were so soft that they fell apart when I picked it up. I had to freeze them to keep them together. Flavor is great though.