Recipes

Keto Soft Ginger Cookies Recipe

Atkins Keto Soft Ginger Cookies
1.3g
Net Carbs
Prep Time: 20 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
1.5g

Protein

4g

Fat

0.6g

Fiber

48.1cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 6 tbsp Butter, unsalted
  • 0 1/2 cup Swerve Sweetener, Brown
  • 2 each Egg
  • 0 1/4 cup Heavy Cream, liquid
  • 0 1/4 cup Maple Syrup (sugar-free)
  • 1 tsp Vanilla Extract
  • 1 cup Almond Flour, Blanched
  • 0 1/4 cup Coconut Flour
  • 2 1/2 teaspoon Ginger, ground
  • 1 tsp Cinnamon, ground
  • 0 1/2 tsp Allspice, ground
  • 1 tsp Baking soda
  • 0 1/2 tsp Salt

DIRECTIONS

  1. Preheat oven to 350°F. Allow butter and eggs to come to room temperature.
  2. In the bowl of a stand mixer, cream together the butter and swerve brown sweetener until well mixed. Scrape down the sides and bottom of bowl, add the room temperature eggs and continue to mix at medium speed until even texture develops. Add the cream, sugar-free maple syrup, and vanilla extract and continue to mix until well combined, scraping down the sides as needed.
  3. In a medium bowl mix almond flour, coconut flour, ginger, cinnamon, allspice, baking soda and salt with a fork until well combined.
  4. With the mixer running, add the dry to the wet ingredients, ½ cup at a time, scraping down the sides if needed, until all the flour is added and a wet dough forms.
  5. Drop dough by spoonful (about 1 tablespoon per cookie) onto a dry baking pan. Cook for 15 minutes, watching the bottoms of the cookies to ensure they don’t burn. Cool for 5 minutes before serving.

Note: this recipe makes between 36 and 40 cookies. One serving is one cookie.

Cooking Tip

These cookies were developed and tested at over 5000 ft elevation. For locations under 3000 ft, you may need to reduce the heavy cream and increase the baking soda so the cookies don't spread while cooking.

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