Keto Soft & Chewy Ginger Cookie

Love me a soft, chewy cookie, this ginger one is so buttery, sweet and packed with ginger flavor, absolutely delicious! I used the packable brown sugar substitute to figure this one out because it has extra ingredients to make it taste more like regular brown sugar. Plus it has extra moisture in it which lends well to a softer, chewier cookie.

To figure out a chewy ginger cookie, I used the same ingredients I used for my keto chewy chocolate chip cookie recipe. I've tried changing these ingredients up but never get as good of a result as I do with these ingredients. Arrowroot powder and gelatin is the combo I use. I'm guessing using xanthan gum may give a similar effect as the gelatin but I haven't tried what ratios would work.

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Keto Chewy Ginger Cookies

224 g/2 Sticks/8 oz. Salted Butter (softened)

240 g/1 1/4 Cup 1:1 Packable Erythritol Brown Sugar Substitute

1 Egg (room temp)

58 g/2 Scoops Unflavored Whey Protein Isolate

42 g/1/4 Cup + 1 1/2 Tbs. (approx.) Coconut Flour

2 tsp. Arrowroot Powder

1 Tbs. Gelatin

2 tsp. Baking Soda

2 tsp. Ground Ginger

1 tsp. Ground Cinnamon

Instructions:

1. Using the paddle attachment, cream together the butter and sweetener until super light and fluffy, scraping down several times

2. Add one room temperature egg, scraping down several times until fully incorporated

3. Add in dry ingredients all at once and beat until fully combined

4. Scoop all the dough onto a parchment paper lined baking sheet with a small scooper or a tablespoon measure

5. Roll all the dough balls once scooped and freeze for 15 minutes or refrigerate for 30, Preheat oven to 325 and make sure the oven rack is in the middle. (If freezing for longer than 15 minutes bake at 300 degrees)

6. Once oven is preheated, place balls on a parchment lined bak8ng sheet 2 inches apart and bake for 10-12 minutes turning half way though (ovens can vary greatly for cooking cookie) don't overbake

7. Let cool completely before eating, they will be very soft while warm

8. Store in a ziplock bag on counter for weeks

Macros: 2/24

180 Calories

16 g Fat

23 g Total Carbs

1 g Fiber

20 g Sugar Alcohol

2 g Net Carbs

7 g Protein

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