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4.26 from 35 votes

Low Carb Ginger Cookies

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: DESSERT, gluten free, low carb + keto, recipes, VIDEO
Cuisine: Dessert, low carb + keto
Servings: 16 servings
Calories: 91kcal
Author: Dani Spies


  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon kosher sea salt
  • 1/4 cup almond butter
  • 2 tablespoons coconut oil
  • 1/3 cup erythritol this is the one I used
  • 1 egg*
  • 1 tablespoon molasses optional
  • 1 tablespoon fresh grated ginger


  • Preheat the oven to 325F 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 soda, and sea salt.
  • In a large bowl, beat together the almond butter, coconut oil, and erythritol until smooth. Beat in the egg, molasses, and fresh ginger until well combined.
  • Add the almond flour mixture and continue to beat until the dough comes together.
  • 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 10 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.
  • I like to store these cookies in an airtight container in my fridge for up to 1 week.


*If you want to keep this recipe 100% vegan, substitute 1 chia or flax egg for the egg.


Calories: 91kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 41mg | Potassium: 55mg | Fiber: 2g | Sugar: 1g | Vitamin A: 15IU | Calcium: 34mg | Iron: 0.6mg