These keto gingerbread cookies are festive, easy to make and gluten-free. Enjoy some delicious low carb gingerbread cookies that you can decorate or enjoy as they are.
The holidays are approaching so fast. My whole house smells like cookies. We made these delicious, gluten-free, wheat-free Keto Gingerbread Cookies for when Santa arrives. They turned out perfect. I think he won’t even notice that we served him sugar-free and gluten-free gingerbread.
If you are a true Christmas lover, I bet you already have all the ingredients for making this recipe in your kitchen. These are just as perfect for Holidays as our Snickerdoodle Cookies that are also super low carb.
I love using classic Holiday spices. Cinnamon is by far my favorite. I could eat anything that has cinnamon in it.
Ingredients for Keto Low Carb Gingerbread Cookies
- Almond flour and Coconut flour – Using both low carb flour gives these cookies the perfect texture.
- Powdered Sweetener – I usually use Erythritol, but Monk fruit is also a great choice.
- Eggs
- Cream cheese/ mascarpone cheese
- coconut oil or butter
- baking powder
- Spices: ground ginger, cinnamon, nutmeg
- vanilla extract
Tip: You can use 2 tsp of my homemade pumpkin pie spices instead of all the spices.
How to Make Keto Gingerbread Cookies?
- All you have to do is to slowly mix the keto flours with the egg, coconut oil (or butter), vanilla extract the spices until it has the consistency of a dough. Don’t be afraid to use your hands.
- Using a stand mixer will make your job much easier since all you have to do is to 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.
- The most important part is to let the dough cool down in the fridge for at least 2 hours. This step will make it easier to work with as the coconut oil hardens at low temperatures.
- Roll out the dough and use cookie cutters to shape the dough.
- Bake the cookies in the preheated oven for 8-15 minutes or until they smell delicious and they look golden brown on the edges.
Benefits of Cinnamon
- High Source of antioxidants
- Fights inflammation
- Reduce levels of bad cholesterol (LDL and triglycerides)
- Reduce high blood pressure
- Stabilizes blood sugar
- Cancer-fighting
- Controls cravings
- may protect brain functions
Spices you can use for the Keto Gingerbread Cookies
- Ground Ginger
- Gloves
- Nutmeg
If you want these cookies to be kid-friendly you could reduce the number of spices used.
Gingerbread Cookie Cutters
To cut my gingerbread dough I used the cutters 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 homemade 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!
Other Delcious Keto 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
Christmas Keto Gingerbread Cookies – Low Carb, Sugar-free & Grain-free
Ingredients
- 2 cups almond flour
- 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.
- In a different bowl combine the dry ingredients: the egg, the melted coconut oil or butter, vanilla extract, and the softened cream cheese.
- Using your hands, combine the wet and dry ingredients until a dough starts to form.
- Wrap the cookie dough in plastic wrap and refrigerate for at least 2 hours or overnight.
- Roll out the cookie dough between two pieces of parchment paper to 1/4" thickness.
- Use a cookie cutter to cut the dough. Repeat the process until you have no dough left.
- 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.
- These cookies taste way better the next day because it allows the flavors to develop.
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.