Keto Ginger Snap Cookies recipe

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¼ cup coconut oil, melted, or as needed
1 egg
1 teaspoon vanilla extract
2 cups almond flour
¾ cup erythritol sweetener
2 teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg

Nutrition Info

84 calories
carbohydrate: 8.5 g
cholesterol: 6.8 mg
fat: 7.6 g
fiber: 1.2 g
protein: 2.4 g
saturatedFat: 2.4 g
servingSize: -
sodium: 26.9 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -


  1. Preheat the oven to 350 degrees F (175 degrees C). Brush 2 baking sheets with some coconut oil.

  2. Mix 1/4 cup coconut oil, egg, and vanilla extract together in a small bowl.

  3. Combine almond flour, erythritol, ginger, cinnamon, salt, and nutmeg in a large bowl. Pour in coconut oil mixture. Blend with an electric mixer on low speed until a stiff and crumbly dough forms.

  4. Scoop dough out with a tablespoon and flatten into a round cookie shape by hand. Arrange cookies on the prepared baking sheets in 6 rows of 4 cookies each.

  5. Bake in the preheated oven, rotating the baking sheets halfway through, until cookies are lightly browned, about 10 minutes.

Recipe Yield

24 small cookies

Recipe Note

A gluten-free, sugar-free, dairy-free, low-carb, and keto-friendly cookie. How is this even possible? Read on, friends...

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