Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France – a few of her culinary favorites. She’s passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, “We’ll have what she’s having.”

{Keto} Chewy Ginger Cookies

These Keto cookies give you all the flavor and satisfaction of a traditional ginger cookie without all the carbs. And you can make them in a snap.


  • 4 tablespoons butter, softened
  • 1 tablespoon Blackstrap molasses
  • 1 egg, at room temperature
  • 2 tablespoons The Ginger People® Ginger Juice
  • 5 drops liquid Stevia
  • 2 1/2 cups almond flour, finely ground
  • 1/3 cup erythritol
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon pink Himalayan sea salt



1. Preheat oven to 350°F.
2. Line a cookie sheet with parchment paper.
3. Using a mixer on high speed, combine butter, Blackstrap molasses, egg, Ginger Juice and Stevia. It will not cream together like typical cookies.
4. In a separate bowl, combine remaining ingredients, then add to wet mixture on low speed.
5. Roll into 3/4 ounce (small – 1 1/4 inch) balls and arrange on a baking tray with parchment paper.
6. Press each cookie to 1/2 inch thickness.
7. Bake for 12 minutes, or until the tops have lightly browned.
8. Remove from oven and sprinkle tops with erythritol.
9. Once cooled, store in an air-tight container.


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