Chewy Ginger Molasses Keto Cookies

Since I’ve gone keto I stopped making them cuz I really didn’t know how to make them without molasses, there was never a really good substitute for it.  However, this year I was craving them again, like I do every year.  Those Starbucks cookies were calling my name and I almost gave in and bought one while I was waiting for my Americano.  Thankfully I didn’t buy one but I did decide to try to make the cookies once again but only with a small amount of molasses and try to keep the carb count still fairly low.

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My go to cookie every holiday season were those chewy ginger molasses cookies, you know those ones that Starbucks sells?  I used to bake those up every year and everyone would love them.  In fact, I was kinda known to be that guy who always makes those really good chewy ginger molasses cookies.

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So glad I tried it out because I think I made a pretty darn good ginger molasses cookie while still having under 3 net carbs per cookie.

Check out the recipe and enjoy some of these Chewy Ginger Molasses Keto Cookies this holiday season.

Macros per Cookie

  • Calories – 156
  • Fat – 14.6g
  • Carbs – 4.9 (2.9 net carbs)
  • Protein – 3g

Ingredients for 12 Cookies

  • 3/4 cup butter, softened
  • 1 cup Sukrin Gold or Swerve Brown Sweetener – I use this or this
  • 1 egg
  • 1.5 tbsp blackstrap molasses
  • 1 tsp vanilla extract – I use this one
  • 2 1/4 cup almond flour – I use this
  • 1.5 tbsp Beef Gelatin Powder – I use this one
  • 1 tsp ground ginger
  • 2 tsp baking soda
  • 1/2 tsp ground cloves or all spice
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup granulated erythritol, for rolling – I use this

Mix together the butter and sugar until nice and fluffy.  Add the egg and mix well.  Add the vanilla and molasses and mix until all of the wet ingredients are combined, making sure to scrape down the sides – it might take a few minutes until the mixture is mixed well.  Mix together the dry ingredients and mix in with the wet until just combined.  Chill the dough for about 30 minutes before baking.

Preheat your oven to 350.  Scoop out the cookies in 2 Tbsp increments, roll into a ball and then dip your fingers into a bowl of warm water and continue to roll (this makes them crinkle up). Next roll the balls in the granulated Erythritol and then flatten to 1/2″ thick, Place on cookie sheet lined with parchment.  Bake for 10 minutes at 350, and only for 10 minutes.  We want chewy cookies here!  Let them cool and then enjoy!  They will stay chewy for a couple of days, stored in an air tight container.  After a few days they may get a little crispier but are still delicious. 

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    • Hi Karen. Could be a number of reasons. Usually this happens to me if the oven isn’t hot enough when I put the cookies in and the butter melts before the cookies have a chance to set.

    • You can make without the gelatin. They won’t be as chewy but still taste great. Some people have tried agar agar or tapioca as a replacement for gelatin but I have never tried baking with them.

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