I’m so excited to share my favorite keto cookies recipe with all of you babes. It’s got ginger, turmeric and a whole lot of YUM. Even my husband couldn’t get enough of it and he doesn’t like turmeric that much 😱

Keto Cookies

I used to bake cookies all the time, but living with PCOS I had to slow down on the cookie consumption and live that keto lifestyle. Luckily, I came upon this idea of ginger and turmeric cookies on instagram because I need my keto snacks!

I am a big big fan of ginger, from tea’s to Japanese food pairings and desserts. Did you know that one of gingers health benefit is to help relieve gastrointestinal irritation? Consuming ginger stimulates the creation of saliva and improves the movement in your GI tract! What an awesome super food, right? Then combine it with another trending super food named turmeric and you’re in business. Turmeric is an ingredient I’m trying to put in more of my recipes. It has so many good qualities!! What does turmeric bring to the table you ask? It has natural anti-inflammatory compounds that can help prevent chronic diseases. I couldn’t believe I could add all these wonderful ingredients to something so delicious as a keto cookie! So maybe now they’ll start saying “A cookie a day, keeps the doctor away” 😉

How did your keto cookies come out? Let us know and post it on instagram and use #hipshaker so we can give you some love.

Ginger Turmeric Keto Cookie

Makes 12 cookies

Macros:

  • Keto Cookie Macros:
  • Calories 160g
  • Carbs 2.3g
  • Protein 5.3g
  • Fat 2.7g

Ingredients:

  • 1 cup creamy almond butter
  • 1 cup Swerve granulated sweetener
  • 1 tsp vanilla
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp turmeric
  • 1 Tbsp ground cinnamon
  • 1 tsp grated or ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans

Instructions:

  1. Preheat oven to 350 and line baking sheet with parchment paper.
  2. Combine the almond butter and Swerve in a bow and mix until combined.
  3. Add vanilla, egg and egg yolk then mix.
  4. Add the cinnamon, ginger, turmeric, nutmeg, baking soda and salt and mix, but don’t over mix.
  5. Put in shredded coconut and pecans and mix until just combined. The batter will be thick and if it’s still crumbly, mix a little longer.
  6. Scoop a tablespoon of dough and place on parchment paper. Use a spoon or an ice cream scoop of your choice. Press on ball of dough with your hands to slightly flatten them.
  7. Bake for 12 minutes and let them cool for a few minutes. The cookies will be very soft coming out of the oven, after letting them cool, transfer to a cooling rack before serving.

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