Ginger snaps are a childhood classic. Their charm is in their simplicity, a crunchy and mildly sweet with a kick of spicy ginger. It’s almost a cracker, but still more on the cookie side, and they’re a great dipping option for sweet dips. This sugar-free, gluten-free ginger snap is perfect for those who want to revisit this classic cookie and keep it keto.
Keto Ginger Snaps Recipe
*Ingredienrs
- ¼ cup unsalted butter or ghee or unsalted butter, melted and cooled (*Use vegan butter for vegan.)
- 3 tablespoons gold erithrytol monk fruit sweetener or Swerve Brown
- 1 large egg (*Or use flax/chia egg for vegan.)
- ½ teaspoon pure vanilla extract
- ½ cup almond flour (*Or ⅓ cup lupin flour for nut-free.)
- 2 tablespoons vanilla-flavoured whey isolate (*Or vegan vanilla protein powder for vegan.)
- 2 tablespoons oat fibre
- 1 tablespoon coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon glucomannan
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- Pinch of ground cloves
Directions:
Line cookie sheet and line with parchment paper or a silicon mat. In a medium mixing bowl, combine the melted butter, sweetener, and egg. Mix well.
Sift in the remaining ingredients and mix into a soft dough.
Preheat oven 350F. Scoop 15 tablespoon-sized balls of cookie dough and add to prepared baking sheet. Flatten them slightly into discs, making sure you leave a little space around them as they will spread while they bake. Sprinkle with a little extra ground cinnamon.
Bake for 18-23 minutes, until the cookies will be quite brown around the edges, but still feel quite soft to the touch. Allow to cool completely on a cooling rack and crisp up before serving. Store in an airtight container.
Did you make this keto ginger snap recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
