These Easy Keto Maple Ginger Cookies are the perfect Holiday cookie! Absolutely delicious, these sugar-free chewy ginger cookies have just the right blend of spices, a nice and crisp buttery texture and are super easy to make!
Keto Holiday Cookie Recipe
This may be a flavour combination that you have never made before but I swear, once you try the flavour combination of a keto maple ginger cookie, you are going to be hooked!
These sugar-free ginger cookies have that cosy, winter holiday feel about them which makes them the perfect holiday cookie recipe.
Just like my Keto Spicy Maple Candied Nuts, Keto Pumpkin Maple Coconut Clusters, or this Keto Maple Bacon Jam recipe, these easy keto maple cookies come together easily with only a handful of ingredients. Add some chopped pecans for a crunchy sweet treat that is sure to please!
Why you will LOVE these Keto Maple Cookies
Let me paint a picture of these easy keto ginger cookies so you can decide for yourself whether or not you want to make these:
- They are chewy on the inside, crispy on the outside and not at all cakey
- Perfectly sweet, rich, and buttery
- Just the right hint of maple syrup flavour
- Sugar-free, gluten-free and keto-friendly
Keto Maple Cookie Ingredients
Here is a list of the ingredients you will need to make these Keto Maple Ginger Cookies. I have also included my favourite brands to help you get the exact flavour and texture.
- Keto Flour Mix - By combining almond flour with flaxseed meal, you end up with nice and dense cookies that are not crumbly like so many other keto cookies. Make sure that you are using super-fine almond flour (not almond meal) as well as ground flaxseeds (not whole flaxseeds).
- Baking Soda- Baking soda provides lift to these sugar-free ginger cookies
- Cinnamon and Salt - Salt balances the flavour and cinnamon brings out the ginger.
- Butter - Since we are adding an additional liquid to this cookie recipe, you will only be using 1 stick (½ cup) of butter. These keto maple ginger cookies are different than other keto cookie recipes as they require the butter to be cold and NOT at room temperature.
- Sweetener - Ditch white sugar substitute and opt for the most flavour and texture by using a brown sugar substitute. For optimal flavour and texture, I recommend using either Truvia or Swerve and not Lakanto for these cookies.
- Egg - 1 egg provides structure, stability, and richness.
- Sugar-free Maple Syrup: There is no way to make keto maple ginger cookies without maple syrup! The best brands for these keto maple cookies are ChocZero and Lakanto. Birch Blenders is too liquid for this recipe.
- Vanilla Extract - Adds just another level of flavour to this keto holiday cookie recipe. You can use Homemade Vanilla Extract or store-bought.
- Maple Extract - I found that using only sugar-free maple syrup just wasn't enough to guarantee mega maple flavour. You can use either pure maple extract or McCormick for imitation extract.
- Pecans - Nuts are an optional ingredient, but they add awesome (and complimentary!) flavour and texture. If you love these Pecan Maple Cream Shortbread bites you’ll also love adding pecans to these cookies.
- Ginger - For the most "ginger-y" flavour, I used a combination of ground ginger and minced ginger. Feel free to add more ginger to suit your taste.
For these easy keto ginger cookies, you will only need your food processor. Remember, this keto holiday cookie recipe does not require the butter or the egg to be at room temperature.
Add the almond flour, flaxseed meal, sweetener, baking soda, ginger powder, cinnamon and salt. Pulse a couple of times to incorporate.
Add the diced cold butter and pulse until butter is crumbly (about 20-25 pulses). maple syrup extract, vanilla extract and the egg. Pulse until nice and crumbly. Add the chopped pecans, if using, a pulse 10 more times.
Add the maple syrup and extract, vanilla extract, minced ginger (if using) and the egg. Pulse until nice and crumbly. Add the chopped pecans, if using, a pulse 10 more times .Place the dough in the fridge to chill for about 30 minutes.
Form the cookies using a cookie scoop and place on a parchment lined baking sheet, 2-inch apart. Wet fingertips and press gently on cookie (this will give their crackly appearance). If desired, roll them in additional brown sugar substitute. Bake for 10-12 minutes or until just beginning to brown.
Allow the cookies to cool for 20 minutes before placing them on a cooling rack to cool completely.
Hint: Cookies will appear very soft at first but will firm as they cool.
Keto Cookie Variations
Want to mix things up with your sugar-free ginger cookies? Feel free to:
- Add in extra ginger: I also really love adding some low sugar crystallized ginger to these cookies for added ginger flavour and crunch.
- Frost your cookies: A really light glaze is delicious atop these cookies. Or if you really want to go for it, cream cheese frosting is divine.
- Add some chopped nuts: I like the extra crunch that come with adding nuts to these cookies.
Why do you need to chill the cookie dough?
Chill the cookie dough. This cookie dough contains an additional liquid (maple syrup), so chilling the dough is crucial. You will only need about 30 minutes to chill the cookie dough since all the ingredients were cold to begin with. Without chilling, the cookies will spread into a greasy puddle.
Can I make these into keto maple cookies?
Yes! You can easily omit the ginger and make these a simple, yet delicious, keto maple cookie!
Do I have to add nuts to the keto cookies?
No. You will notice in the pictures that I did not add nuts so that I could know exactly how many cookies this recipe makes without nuts.
Do I need to roast the nuts before adding them to the keto holiday cookie dough?
No. The nuts are going to roast in the oven as the cookies bake.
Which keto sweetener can I use for htese keto maple ginger cookies?
I like to use Swerve Brown but any sweetener will work. Feel free to increase or decrease the quantity of sweetener and remember that allulose will cause the cookies to brown slightly quicker and will not have quite the same crispy exterior.
How do I store these easy keto ginger cookies?
Store the cookies in an airtight container for up to 7 days at room temperature or 2 weeks in the freezer. You can also make a big batch of this keto holiday cookie recipe and store the dough or already baked cookies in the freezer for a month.
More Keto Holiday Cookie Recipes
Looking for other keto holiday cookie recipes? Try these:
More Holiday Dessert Ideas
These are my favourite holiday dessert ideas:
- 2 ½ cup almond flour
- 2 tbsp flaxseed meal
- ⅓ -½ cup brown sugar substitute* (plus additional for dusting cookies with)
- 1-2 teaspoon ginger powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 4 oz (113 g) butter, cold, diced
- 1 cold egg
- 1 tsp minced ginger (optional)
- 2 tbsp sugar-free maple syrup
- 1 tsp vanilla
- 1 tsp maple extract (optional)
- 1 cup chopped nuts (optional)
- Add all the dry ingredients, almond flour, flaxseed meal, sweetener, ginger powder, cinnamon, salt, baking powder and baking soda, into the bowl of your food processor. Pulse about 20 times or until all the ingredients have been incorporated.
- Add the diced cold butter to the food processor. Pulse 20 times or until the mixture resembles coarse sand.
- Add the egg, minced ginger (if using), sugar-free maple syrup, maple extract (if using), and vanilla. Pulse until the egg has been incorporated into the mixture. Add the nuts (if using) and pulse until the mixture comes together to form a ball of dough.
- Place the dough in the fridge to chill for 30 minutes.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Using a cookie scoop, scoop 1 tablespoon of the cookie dough (you should be able to get 12 cookies per cookie sheet).
- Wet your fingers and gently press down on each cookie to flatten the top just a little. Take each cookie and sprinkle it with additional brown sugar sweetener if desired. Repeat with all remaining cookies.
- Place the cookies in the middle of the oven and bake for 10-12 minutes. Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a cooling rack to fully cool.
- *feel free to make your cookies sweetener by using ½ cup of sweetener
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: America, Fall, Holidays, Christmas
- Diet: Gluten Free
- Serving Size: 1 cookie
- Calories: 109
- Sugar: 0.5
- Fat: 6.1
- Carbohydrates: 2.7
- Fiber: 0.7
- Protein: 2.1
Keywords: maple, cookies, holidays, keto, low carb, sugar-free, food processor, easy recipe