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 favoruites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favourite culinary book: Salt, Fat, Acid, Heat. Favourite 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 flavour and satisfaction of a traditional ginger biscuit without all the carbs. And you can make them in a snap.


  • 56g butter, softened
  • 15ml Blackstrap molasses
  • 1 egg, at room temperature
  • 30ml The Ginger People® Ginger Juice
  • 5 drops liquid Stevia
  • 280g almond flour, finely ground
  • 43g 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 175°C.
2. Line a cookie sheet with baking 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 20-25g (small – 2cm) balls and arrange on a baking tray with baking paper.
6. Press each cookie to 1.25cm 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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