Keto spice chocolate dipped ginger cookies
Prep Time: 15 minutes 
Bake Time: 15 minutes 
Make 24-36 cookies depending on the thickness and size of cookie cutters used.

These aren't your grandma's ginger cookies! These deliciously chewy, chocolate-dipped spiced ginger cookies have a depth of flavor with just a hint of heat to warm you and are dipped in luscious Keto Pint Dark Chocolate to take the ginger cookie that we know to a whole new level of texture and flavor.

Keto spice chocolate dipped ginger cookies

(Serving Size: 24-36 Cookies)
  • 2 cups fine almond flour
  • 2 tbsp coconut flour
  • 1/4 cup erythritol or monk fruit
  • 1/4 cup brown erythritol or golden monk fruit
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp xanthan gum 
  • 1 tbsp ground ginger
  • 1/2 tsp cinnamon 
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • Optional: 1/8 tsp ground cayenne pepper *it doesn't make the cookies hot, but delivers a nice warm undertone.
  • 1 large egg
  • 3 tbsp butter *melted
  • 1/2 tsp vanilla extract 
  • 1 1/2-2 Keto Pint Dark Chocolate Bars *chopped (How much chocolate you will need will vary depending on how big your cookies are, if you're doing a partial dip, full dip, double-dip, etc... So be sure to have extras on hand!)


Step #1: Add all of the dry ingredients to a large mixing bowl, and whisk to combine.

Step #2: Add the egg, butter, vanilla, and molasses to a bowl. Using a wooden spoon or spatula, mix until the ingredients are thoroughly combined and the dough has formed.

Step #3: Divide the dough into 2-3 balls, wrap in plastic wrap, place in the refrigerator, and chill for 3 hours or overnight.

NOTE: If you must bake right away you can, but chilling the dough for a few hours enhances the spices in the dough, as well as firms up the dough making it easier to work with.

Step #4: Preheat the oven to 300°F. Line a baking sheet(s) with parchment paper.

Step #5: Remove one ball of dough from the refrigerator and roll the dough between two sheets of parchment paper to 1/8” for thinner cookies, or 1/4” for thicker cookies.

Step #6: Using cookie cutters, cut the dough into desired shape, gently lift using a thin spatula, and place onto cookie sheet. Gather up and roll out dough scraps until all the dough is used. Continue with the remaining balls of dough.

Step #7: Bake the cookies for 12-18 minutes depending on desired color and texture. I baked my 1/8” cookies for 15 minutes. 1/4” cookies will take a bit longer. *Oven temps vary.

Step #8: Allow cookies to cool for 5 minutes and transfer to a cooling rack to cool completely.

Step #9: Add water to a small saucepan and over medium heat bring the water to a low simmer. Turn heat down to low and place a small metal or glass bowl over the water (the bottom of the bowl should not touch the water). Add a 1/4-1/2 cup of the chopped chocolate to the bowl, and stir the chocolate until completely melted. NOTE: Melt in batches as the chocolate will thicken as it cools. Alternatively, you can melt more and gently melt again over the simmering water.

Step #10: How to chocolate coat your cookies:

  1. Dip cookies partially or face down into the melted chocolate, shake off excess, and carefully place onto cooled parchment-lined baking sheets to allow the chocolate to set.
  2. Alternatively, you can coat the cookies with chocolate using a spoon. Simply spoon some of the melted chocolate onto the cookie and spread with the back of the spoon.

Step #11: Decorate if desired. While the chocolate is still warm you can add sugar-free sprinkles. Cookies in photos have been decorated with gold leaf flakes and Wilton Color Mist Shimmering Gold Dorado.

Keto spice chocolate dipped ginger cookies

Recipe By: The Low Carb Contessa

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