These keto gingersnaps are better than ever, dipped in rich white chocolate! They are perfect for cookie trays.
What Are Gingersnaps
Gingersnaps are a classic winter or Christmas cookie. They are associated with the winter months because they are made with warmer spices – molasses, ginger, cinnamon, and cloves.
They are usually very crispy and the ginger taste is very pronounced. I took the classic gingersnaps cookies and made them gluten-free, keto-friendly, and grain-free.
Even after dipping them in white chocolate, there are still just 3 grams net carbs in each cookie! These will become your favorite Christmas cookies that you can eat on the keto diet.
Before you make a batch of keto gingersnaps, this is what you’ll need from the store. All of the exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Almond Flour
- Swerve Brown Sugar Substitute
- Ground Cinnamon
- Ground Ginger
- Baking Powder
- Swerve Granulated Sugar Substitute
- Sugar-Free Honey
- Lily’s White Chocolate Chips
Best Keto Flour For Cookies
In order to get the perfect cookie texture, I suggest using almond flour. Don’t use almond meal; it will give the keto gingersnaps a grainy texture.
Can you swap coconut flour for almond flour? I don’t recommend doing that. Coconut flour absorbs more moisture than almond flour.
So if you try to use the same amount of coconut flour in these cookies, they will turn out too dry. And that’s definitely not good when the cookies are already pretty crispy.
I didn’t test these cookies with coconut flour. These cookies turned out perfectly with the almond flour.
What To Eat With Gingersnaps
White chocolate dipped keto gingersnaps are the perfect cookies to share at a party or add to your Christmas cookie tray. If you’re going to share them with friends, add some keto chocolate muffins to the table.
And if you want to jazz up the flavors but still enjoy a lot of chocolate, make some no-bake chocolate-dipped pumpkin bites. They literally taste like decadent truffles.
The winter months are just as much about pumpkin as they are about ginger, so make some more pumpkin desserts. Keto pumpkin chocolate chip muffins, and No-bake pumpkin pie cheesecake bites taste delicious together!
And you can never go wrong with a loaf of keto pecan pumpkin bread.
How To Store Gingersnaps
You can store chocolate dipped gingersnaps at room temperature. Just make sure that you keep them in an airtight container. They will stay fresh for about a week.
They are easy to freeze, too! Just wrap each cookie in parchment paper and store them in a freezer bag in the freezer for up to six months.
Here are the step-by-step pictures of the process that you’ll follow to make these chocolate dipped keto gingersnaps. All of the ingredients and instructions are located in the printable recipe card just a little bit further below.
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Net Carbs: 3 net carbs per serving
Swerve brown sugar substitute
Swerve granulated sugar substitute
Sugar free honey
Lily’s white chocolate chips
1 Preheat the oven to 350 degrees.
2 Add the almond flour, butter, Swerve brown sugar substitute, 1 tsp cinnamon, ground ginger, baking powder, egg, sugar free honey and nutmeg to a mixing bowl, and blend until a crumbly mixture has formed.
3 Press the mixture into evenly sized balls, and flatten slightly with the palm of your hand.
4 Combine the granulated sugar substitute and the remaining cinnamon until well combined.
5 Roll the cookies in the cinnamon sugar mixture, and place onto a parchment lined baking sheet.
6 Bake for 10-15 minutes until cooked through.
7 Let the cookies cool to room temperature.
8 Place the white chocolate chips into a microwave safe bowl, and heat for 30 second intervals until completely melted.
9 Dip the gingersnaps into the melted chocolate, covering about half of each cookie.
10 Place the cookies back on the parchment lined baking sheet until the chocolate is set before serving.
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Keto White Chocolate Dipped Gingersnaps
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- 1 1/2 cups Almond Flour
- 4 tbsp Butter softened
- 1/4 cup Swerve Brown Sugar Substitute
- 1 tsp Ground Cinnamon
- 2 tsp Ground Ginger
- 2 tsp Baking Powder
- 1 large Egg
- 1/4 cup Swerve Granulated Sugar Substitute
- 1 tsp Ground Cinnamon
- 2 tbsp Sugar-Free Honey
- 1 pinch Nutmeg
- 1/2 cup Lily's White Chocolate Chips
- Preheat the oven to 350 degrees.
- Add the almond flour, butter, Swerve brown sugar substitute, 1 tsp cinnamon, ground ginger, baking powder, egg, sugar free honey and nutmeg to a mixing bowl, and blend until a crumbly mixture has formed.
- Press the mixture into evenly sized balls, and flatten slightly with the palm of your hand.
- Combine the granulated sugar substitute and the remaining cinnamon until well combined.
- Roll the cookies in the cinnamon sugar mixture, and place onto a parchment lined baking sheet.
- Bake for 10-15 minutes until cooked through.
- Let the cookies cool to room temperature.
- Place the white chocolate chips into a microwave safe bowl, and heat for 30 second intervals until completely melted.
- Dip the gingersnaps into the melted chocolate, covering about half of each cookie.
- Place the cookies back on the parchment lined baking sheet until the chocolate is set before serving.
If you enjoyed making (and eating) these keto gingersnaps, here are some more tasty keto cookies you should make next. They are just as delicious and easy to make.