Quick Keto Butterscotch Gingerbread Cookies

Quick Keto Butterscotch Gingerbread Cookies

Quick Keto Butterscotch Gingerbread Cookies

This recipe is designed to teach everyone how to make quick keto butterscotch gingerbread cookies
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 39 cookies
Calories: 61kcal


  • 3/4 cup softened room temperature butter
  • 2 large room temperature eggs
  • 8 grams maple or vanilla extract (2 tsp) adjust to taste
  • 128 grams brown sugar sweetener of choice (2/3 cup) adjust to taste I use brown monkfruit sweetener
  • 10 grams baking powder (2 tsp)
  • 1 TBS ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 112 grams coconut flour (1 cup)
  • 6 oz keto butterscotch chips (1 cup/170 grams)


  • Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Set aside
  • Place the butter in a large mixer bowl and beat on medium about 1 minute until smooth. Scrape down the sides of the bowl and push the butter to the center of the bowl. Beat the eggs and vanilla on medium into the butter about 30 seconds until fully combined
  • Sift in the dry ingredients until no lumps. Beat on low 10 seconds to moisten the dry ingredients. Increase the speed to medium and beat 1 minute until fully combined and a smooth dough has formed
  • Scrape down the sides of the bowl and push the dough to the center of the bowl. Scrape down the sides of the bowl and form the dough into a ball. Massage the dough in hands to make sure of the texture. The dough will be thick, lightly moist and able to hold its shape well
  • Form dough back into a ball and place back into the mixer bowl. Use a wooden spoon and break the dough up slightly. Gradually fold in the butterscotch chips until fully combined and evenly distributed throughout the dough
  • Scoop the dough out 1 TBS at a time and place on the prepared baking sheets. Roll each scoop into a smooth ball and place back onto the baking sheet. Press each dough ball out to desired size and thickness. Leave space between each cookie for even cook
  • Place in preheated oven. Bake at 375 degrees for 8 to 10 minutes or until lightly golden. Remove from the oven. Allow to cool in pan at least 10 minutes to firm up
  • Remove from the pan. Eat immediately or store leftovers in an airtight container at room temperature up to 1 week


Serving: 1cookie | Calories: 61kcal | Carbohydrates: 1.2g | Protein: 1g | Fat: 5.6g

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