Sara Louise’s Keto Ginger Snaps

low carb keto ginger snaps recipe

These keto ginger snaps are just so snackable that you could easily eat far more of these tasty ginger snaps than you really ought to. We are not trying to over tempt you though. Just saying that you could well fall in love with this low carb ginger snaps recipe and be prone to over munching.

The keto ginger snaps are similar to ginger biscuits really, I always used to devour them as a young child watching teatime television and remember them fondly. Fast forward a few years and this is my low carb version of that same recipe.

Eat these keto ginger snaps as a tasty daytime snack or as a dessert after a main meal. The choice of how to munch these ginger snacks  is really all yours. As always let me know what you thought of this keto ginger snaps recipe in the comments or in our Facebook group. I always love your feedback. These ginger snaps can be baked ready to eat in under 25 minutes, how cool is that.

low carb keto ginger snaps recipe

Sara Louise's Keto Ginger Snaps

Just pick me up and pop me in your mouth. Such is the appeal of these scrumptious keto ginger snaps.
4.59 from 12 votes
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12
Calories: 123kcal
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  • 1 Large egg
  • 3/4 cup Butter
  • 1/2 cup Stevia
  • 1/2 tsp Vanilla extract
  • 1 cup Coconut flour
  • pinch Salt
  • 1 tsp Ground ginger
  • 1/8 tsp Ground nutmeg
  • 1/8 tsp Ground cloves
  • 1/4 tsp Ground cinnamon


  • Preheat your oven to 350 ° F. Mix al of the dry ingredients in a large mixing bowl.
  • In a small bowl, mix the wet ingredients, these are the butter, Stevia, egg and vanilla extract. Make certain that you mix them well.
  • Add the dry ingredients with the wet. Mix the ginger snap ingredients with a hand mixer until all blended nicely. The ginger snap dough should be slightly stiff and crumbly to the touch.
  • Use a spoon to measure each ginger snap. Smooth the top of each snap with a spatula or just use your fingers to flatten out.
  • Bake in the oven at 350 ° F for 10-12 minutes or until lightly browned at the top of each ginger snap. If you have a fan assisted oven you should keep a close eye.


For best results, follow the recipe and try out these ginger snap and cookie accessories.


Calories: 123kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Sodium: 127mg | Potassium: 8mg | Fiber: 3g | Vitamin A: 375IU | Calcium: 5mg | Iron: 0.3mg
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Chris BlagdenKimStacia JahnkeTammara ChristensenKathy Leonard Recent comment authors
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Kathy Leonard

Looks great! ,wrote it down!

Tammara Christensen
Tammara Christensen

1/2 cup liquid Stevia? should that be 1/2 cup powdered Stevia for baking? thanks

Tammara Christensen
Tammara Christensen

Should this be Stevie in the raw for baking?

Stacia Jahnke
Stacia Jahnke

Tammara, I haven’t made these yet but since the recipe calls for coconut flour (which is very absorbent) I’d do the liquid Stevia as the powdered might dry it out too much with coconut flour. Also to answer your other question, Stevia in the Raw is not keto friendly. It has maltodextrin in it.


I don’t know what I did wrong, but they feel like a mouth full of sand☹️

Chris Blagden

These are great with a hot steaming mug of BFC