These keto gingerbread cookies are festive, easy to make, and gluten-free. Enjoy some delicious low carb gingerbread cookies that are ready in just 10 minutes. Learn how to make almond flour keto gingerbread cookies that are perfectly spiced with cinnamon and ginger.
The holidays are approaching so fast. My whole house smells divine because we love baking tons of keto cookies, such as sugar cookies, snowball cookies, and these keto gingerbread cookies.
- Are Gingerbread Cookies Keto?
- Reasons You’ll Love This Recipe
- Ingredients for Sugar-Free Gingerbread Cookies
- How to Make Keto Gingerbread Cookies?
- How To Decorate Low Carb Gingerbread Cookies
- Tips for Best Keto Gingerbread Cookies
- Can I Make Keto Friendly Gingerbread Cookies Without Eggs?
- Can I Use Blackstrap Molasses In This Recipe?
- Spices For Low Carb Gingerbread Cookies
- Gingerbread Cookie Cutters
- What Do Gingerbread Keto Cookies Taste Like?
- Can I Use Coconut Flour?
- How To Store These Gingerbread Cookies
- Other Keto Holiday Cookies You’ll Love:
- Keto Gingerbread Cookies
Imagine this: It’s a chilly evening, you’re in your cozy kitchen, and in just 10 minutes, you’ve got a batch of these amazing keto gingerbread cookies ready. Yes, you read that right – just 10 minutes! These cookies are soft, chewy, and have just the right amount of spice.
What makes these cookies extra special? They’re made with almond flour, making them gluten-free and low-carb. But wait, it gets better. Each cookie is a delightful blend of cinnamon and ginger – the kind of flavors that just scream holiday cheer.
And let me tell you, these sugar-free gingerbread cookies are a hit! They pair perfectly with a warm cup of Bulletproof Tea, Keto Hot Chocolate, or Bulletproof Coffee. I have a hunch that even Santa won’t be able to tell these are gluten-free. He’s in for a tasty surprise!
If you’re anything like me, a true Christmas enthusiast, your pantry is probably already stocked with everything you need to whip up these cookies. They’re right up there with our keto snickerdoodle and gingersnap cookies in terms of holiday perfection – and just as easy to make.
Cinnamon is my personal holiday hero. Seriously, if it’s got cinnamon in it, I’m all in. It’s the quintessential holiday spice that makes everything better.
The cool thing about these cookies? You can decide their texture.
If you’re in the mood for a soft and chewy cookie, simply cut them a bit thicker – think around 1/4 inch. This thickness ensures they stay moist and tender in the middle. On the other hand, if you prefer a crisp and crunchy texture, go thinner with your cuts, aiming for about 1/8 inch.
And for an extra touch of holiday cheer, decorate with some sugar-free royal icing. It’s a fun and tasty way to bring a bit of holiday spirit to each bite!
Are Gingerbread Cookies Keto?
Regular gingerbread cookies are not keto-friendly because they are made with white sugar and regular flour, making them too high in carbs. Each traditional gingerbread cookie contains, on average, over 20 grams of net carbs.
However, my sugar-free gingerbread cookies use almond flour and low carb sweetener. This way, each almond flour gingerbread men has less than 2 grams of carbs.
Reasons You’ll Love This Recipe
- Low-Carb: Each cookie contains only 1g of net carbs.
- Easy to Make: This recipe is quick and doesn’t require any complicated techniques.
- Versatile Texture: Whether you like your cookies soft and chewy or crisp and crunchy, this recipe can be easily adjusted to suit your preference.
- Dairy-Free Gingerbread Cookies: Substitute butter for coconut oil.
- Perfect for Gifting: These cookies are also the best homemade gifts for friends and family, especially those who are reducing their sugar intake or following a keto lifestyle.
Ingredients for Sugar-Free Gingerbread Cookies
These festive cut-out keto gingerbread cookies require only a few basic low carb ingredients:
- Almond flour and Coconut flour – Using both low carb flour gives these cookies the perfect texture.
- Powdered Sweetener – I usually use Erythritol, Swerve, Monk Fruit, or Allulose.
- Eggs – Always allow the eggs to get to room temperature before using them in keto desserts. It greatly reduces the eggy taste and makes the dough easier to work with.
- Cream cheese – Replace with mascarpone cheese. Either works beautifully to add richness to the cookies. Mascarpone will give a slightly creamier texture.
- Butter – If you prefer a dairy-free option, coconut oil is a perfect substitute for butter. If using butter, ensure it’s unsalted and softened for smooth incorporation into the dough.
- Baking powder – Makes the low carb gingerbread cookies super fluffy.
- Christmas Spices – A blend of ground ginger, cinnamon, and nutmeg creates that classic holiday flavor profile, bringing warmth and festive cheer to each bite.
- Vanilla extract – A dash of vanilla extract enhances the overall flavor of these healthy gingerbread cookies, adding a subtle depth that complements the spices beautifully.
TIP: You can use 2 tsp of my homemade pumpkin pie spice instead of all the spices.
How to Make Keto Gingerbread Cookies?
It’s incredibly quick to whip up a batch of these soft and easy keto gingerbread cookies at home. All you have to do:
Make the Gingerbread Cookie Dough
Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, powdered sweetener, ground ginger, cinnamon, nutmeg, salt, and baking powder. Whisk until well blended, ensuring there are no lumps. Uniform mixing here is key for even flavor distribution.
Combine Wet Ingredients: In another bowl, whisk the room temperature egg, melted and cooled coconut oil (or butter), vanilla extract, and softened cream cheese. Whisk until the mixture is smooth and creamy.
Form the dough: Slowly add the wet ingredients to the dry, stirring with a spatula or an electric mixer on low speed. Mix until just combined to avoid overworking the dough. If the dough seems dry, you can add a teaspoon of water or almond milk to bring it together.
Chill the Dough: Form the dough into a disc and wrap it in plastic wrap. Chill in the refrigerator for at least 2 hours or overnight. This step is essential for the fats to solidify, which makes the dough easier to roll and cut.
Roll and Cut: Between two sheets of parchment paper, roll out the dough to your desired thickness. For uniform thickness, use rolling pin rings or spacers. Remove the top parchment, and use cookie cutters to cut shapes.
Transfer to Baking Sheet: Use a flat spatula to gently transfer cookies onto the prepared baking sheets, spacing them about 1 inch apart.
Baking: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper. This prevents sticking and ensures easy removal of cookies. Bake in the preheated oven for 8-15 minutes. Start checking at 8 minutes, as oven temperatures can vary. Cookies are done when the edges are slightly golden.
Cooling Process: Let the cookies cool on the baking sheet for about 5 minutes. This step is crucial as they continue to cook and firm up. Then, transfer to a wire rack to cool completely.
How To Decorate Low Carb Gingerbread Cookies
My favorite way to decorate these gingerbread cookies is to make a delicious keto icing using just 2 ingredients:
- 1/2 cup powdered erythritol
- 2 tbsp heavy cream or coconut cream
Of course, you’ll need a set of gingerbread cookie cutters. You can choose from different gingerbread shapes or sizes and have fun decorating with your kids.
Tips for Best Keto Gingerbread Cookies
- Using a stand mixer will make your job much easier since all you have to do is add all the ingredients in the mixer bowl and let it work.
- If you feel like the dough is too wet add one more tablespoon of coconut flour to absorb the moisture. It really depends on the brand or the way it is stored.
- Make the dough 2-3 days in advance to have it on hand when you need to bake fresh low carb cookies.
- The cookie dough can be chilled to make it firm enough to cut using a cookie cutter. However, before using a cookie cutter, I prefer to lay out my dough, wrap it in plastic wrap, and chill it for at least 45 minutes.
- If your cookie dough is too dry to work with, add a teaspoon of milk at a time until it reaches a good consistency.
- Between two parchment papers, roll out the dough. Without adding any additional flour to the dough, the parchment paper helps to guarantee that it does not stick. Roll out the dough to 1/8 inch thickness for crispy sugar-free gingerbread men and women.
- Try not to overbake the cookies. Watch them closely as they bake because sugar-free gingerbread cookies tend to burn faster than regular cookies.
Can I Make Keto Friendly Gingerbread Cookies Without Eggs?
Yes, you may use one chia egg instead of one egg to make vegan gingerbread cookies. Just combine three tablespoons of water plus one tablespoon of ground chia seeds and allow 10 minutes for the gel to develop.
Can I Use Blackstrap Molasses In This Recipe?
What is blackstrap molasses, and how does it differ from other molasses? You might have seen it in certain Keto and low-carb recipes.
The syrup generated after the third boiling is known as blackstrap molasses. It has a thick, black appearance. It has a bitter flavor and should not be substituted for molasses in recipes that call for it. The form of molasses with the biggest health advantages is blackstrap molasses.
You can use only one tablespoon of blackstrap molasses to provide sweetness and a distinct taste to these gingerbread cookies because they still have carbohydrates.
Spices For Low Carb Gingerbread Cookies
- Ground Ginger: The star of the show, ground ginger provides that signature, sharp, and slightly spicy flavor. Start with about 1 to 1 1/2 teaspoons.
- Cinnamon: Adds a sweet, woody aroma and a warm taste. Use about 1 teaspoon to complement the ginger.
- Nutmeg: A little goes a long way. About 1/2 teaspoon of ground nutmeg will add depth and a slightly nutty taste.
- Allspice: This spice brings a complex blend of flavors reminiscent of cloves, nutmeg, and cinnamon. Use about 1/4 teaspoon to enhance the overall spice profile.
- Cloves: Ground cloves are potent, so a pinch (about 1/8 teaspoon) will suffice. They add a rich, slightly bitter flavor.
- Vanilla Extract: Although not a dry spice, 1 teaspoon of vanilla extract can add a sweet, floral note that balances the warmth of the other spices.
- Optional – Cardamom: A pinch of ground cardamom can add a unique, slightly sweet flavor that pairs well with the other spices.
If you want to make this recipe for low carb gingerbread cookies kid-friendly, you could reduce the amount of spices used.
Gingerbread Cookie Cutters
To cut my sugar-free gingerbread cookie dough, I used the cutter shapes below. Aren’t they pretty?
After I learned how to use them, the cookies turned out perfectly. You can cut the cookie without imprinting the design, but I love them with the design because I don’t feel that there’s a need for icing.
Simply press down to cut the outer perimeter and then gently push the button to imprint the cookies. Super easy to use! You can find them on Amazon!
Quick keto gift idea: Do you know what crossed my mind right now? Do you have a keto friend? Or just someone who loves eating healthy?
Add in a transparent bag some of these low carb sugar-free gingerbread cookies. Use some beautiful ribbons and a gift tag, and there you have a personalized special gift.
Let me know in the comments below if you tried this recipe and how it turned out! I would love to hear from you!
What Do Gingerbread Keto Cookies Taste Like?
Gingerbread Keto Cookies are gently sweet, thanks to keto-friendly sweeteners, without the sugar rush of traditional cookies. But it’s the spices that really make them sing. Imagine the warm, inviting aroma of cinnamon and ginger dancing together, with just the right touch of other spices like nutmeg to add a bit of mystery. Each bite is a delightful mix of mild sweetness and a comforting, subtle spice that tickles your taste buds. They’re not just cookies; they’re like a little piece of holiday cheer, perfect for anyone on a keto diet who still craves that festive, spiced gingerbread flavor.
Can I Use Coconut Flour?
This keto gingerbread cookie recipe uses both almond flour and coconut flour for the best texture. I don’t recommend making coconut flour cookies using this recipe because you’ll have to change the proportions of all the ingredients.
I have the best keto coconut flour cookies on the blog if you’re looking for coconut flour cookies.
How To Store These Gingerbread Cookies
- Room Temperature: Keep in an airtight container for up to 1 week.
- Refrigerator: For longer freshness, store in the fridge in the same container for up to 2 weeks.
- Freezer: For long-term storage, place cookies in a ziplock bag, separating layers with parchment paper. Freeze for up to 6 months. Thaw at room temperature before serving.
Other Keto Holiday Cookies You’ll Love:
- Flourless Almond Butter Double Chocolate Chip Cookies
- Foolproof Keto Sugar Cookies – 1g net carbs each
- Easy 3 Ingredient Keto Peanut Butter Cookies
- Easy Homemade Low Carb Keto Oreo Cookies
- Keto Crinkle Cookies – Low Carb Christmas Cookies
Keto Gingerbread Cookies
Description
Ingredients
- 2 cups almond flour superfine, blanched
- 2 tbsp coconut flour
- 1/2 cup powdered sweetener
- 1 egg large
- 2 tbsp cream cheese or mascarpone cheese softened
- 1/4 cup coconut oil or butter melted
- 1/2 tsp baking powder
- 1 ¼ tsp ground ginger
- 1 1/2 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- a pinch salt
Instructions
- Preheat oven to 350°F/175°C and line two cookies sheets with parchment paper. Set aside.
- In a large mixing bowl add the almond flour, coconut flour, powdered sweetener, cinnamon, nutmeg, ground ginger, salt, and baking powder. Whisk to combine.2 cups almond flour, 2 tbsp coconut flour, 1/2 cup powdered sweetener, 1 ¼ tsp ground ginger, 1 1/2 tsp cinnamon, ½ tsp nutmeg, a pinch salt, 1/2 tsp baking powder
- In a different bowl combine the wet ingredients: the egg, the melted coconut oil or butter, vanilla extract, and the softened cream cheese.1 egg, 1/4 cup coconut oil or butter, 1 tsp vanilla extract, 2 tbsp cream cheese or mascarpone cheese
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. You may use a spatula or an electric mixer.
- Wrap the cookie dough in plastic wrap and refrigerate for at least 2 hours or overnight. This chilling process will help the dough firm up and make it easier to handle.
- Roll out the cookie dough between two pieces of parchment paper to 1/4" thickness.
- Use a cookie cutter to cut out cookies, re-rolling any scraps to use up all the dough.
- Place all the cookies onto the prepared baking trays. Bake 8 to 15 minutes, until the edges, are beginning to brown. Please note that baking time varies depending on the thickness of your cookies. Just keep an eye on them and when they are starting to look golden and crisp remove from the oven.
- Slow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies taste even better the next day as the flavors develop more fully.
Notes
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
When in the recipe do you add the sweetener?
I updated the recipe. You add the sweetener with the dry ingredients.
Sounds lovely can’t wait to try it. Question-can you use fresh grated ginger?
Yes, you can use fresh ginger to make these keto gingerbread cookies, but the flavor is going to be super intense.
Hello, just wanted you to know there’s a slight mistake in how your recipe is written.
“In a different bowl combine the dry ingredients: the egg, the melted coconut oil or butter, vanilla extract, and the softened cream cheese.”
I think you meant to refer to these as the “wet ingredients”.
Otherwise these are great , thanks for a wonderful recipe!
Thank you so much for pointing out that mistake in the recipe. You’re absolutely right, the ingredients listed (egg, melted coconut oil or butter, vanilla extract, and softened cream cheese) should indeed be classified as the “wet ingredients.” I appreciate your keen eye for detail and for bringing this to my attention.
I’ve updated the recipe to reflect this correction. I’m thrilled to hear that you find the recipe great otherwise, and I hope it continues to bring delicious results in your kitchen. Thank you again for your feedback – it helps me improve and provide more accurate recipes for everyone!
Happy cooking!