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Keto Soft & Chewy Ginger Cookie

Updated: Dec 5, 2022

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.

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Kitchen Aide 5 qt. Mixer -

Restaurant 10 in Spatulas-

Restaurant 14 inch Spatula-

Measuring spoons-

Colored Portion Scoops -

Cooling Racks -

Isopure Unflavored whey protein isolate-

Coconut Flour -

Swerve Brown Sugar -

SO nourished Brown Sugar -

Keto Chewy Ginger Cookies

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

240 g/1 1/4 Cup 1:1 Packable 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


  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

If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.

Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.

Code for 20% off- KETOUPGRADECHEF

Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.

I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Alycia J Distefano

P. O. Box 56

Derby, NY 14047


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