Keto Ginger Snap Cookies {Gluten-Free and Low-Carb}

PER Cookie: Calories 79 | Fat 7g | Carbohydrates 2g | Fiber 1g | Net Carbohydrates 1g | Protein 2g

Recipe by Brandon McDearis

This recipe gives you a delicious keto cookie. There is room for experimentation here as long as the flour and butter remain the same. Try adding erythritol and play around with other spices to make your own unique cookie. Or simply omit the ginger and double up on the cinnamon to make a cinnamon cookie instead of a ginger snap.

This recipe is: keto, low-carb, gluten-free, grain-free, vegetarian-friendly, no added sugar


Other keto recipes you may like: Chocolate Ice Cream and No-Bake Mini Cheesecakes

Is your sweet tooth acting up? Check out our Top 5 Keto-Friendly Chocolate Bars!

Don’t have time to bake? Try our delicious KetoLogic® KetoMeal® shakes!


If you’re new to cooking/baking with erythritol, here are some tips to keep in mind:


  1. Preheat oven to 350 degrees. In a large mixing bowl, mix the dry ingredients together. Then, in a separate bowl, mix the wet ingredients (butter, egg and vanilla extract) together.
  2. Add the wet ingredients to the dry ingredients in the large mixing bowl. Blend with a hand mixer at low speed until fully combined and a stiff crumbly batter is formed.
  3. Measure out each cookie with a tablespoon and flatten out into a round cookie shape by hand. Lay evenly on a sprayed sheet pan/cookie sheet in 6 rows of 4 cookies each.
  4. Bake for 10-12 minutes until lightly browned, rotating the pan halfway through.
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