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. 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 like cookies. We made these delicious, gluten-free, wheat-free Keto Gingerbread Cookies for when Santa arrives.
They turned out perfect and everyone loves them with a cup of Bulletproof Tea or Bulletproof Coffee. I think Santa won’t even notice that we served him sugar-free and gluten-free gingerbread cookies.
If you are a true Christmas lover, I bet you already have all the ingredients for making this recipe in your pantry. These are just as perfect for Holidays as our keto snickerdoodle cookies or keto snowball 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.
Depending on how you cut your cookies, they can be soft and chewy or crispy and delicious. Top them with a sugar-free royal icing for the best holiday spirit.
- Ingredients for Keto Gingerbread Cookies
- Sugar-Free Keto Icing
- How to Make Keto Gingerbread Cookies?
- Tips for Best Keto Gingerbread Cookies
- Can I Make this Without Eggs?
- Can I Use Blackstrap Molasses In This Recipe?
- How To Store These Gingerbread Cookies
- Spices you can use for the Keto Gingerbread Cookies
- Gingerbread Cookie Cutters
- Other Delicious Keto Cookies You’ll Love:
- Christmas Keto Gingerbread Cookies – Low Carb, Sugar-free and Grain-free
Ingredients for Keto Gingerbread Cookies
In these festive cut-out keto cookies we use only a few classic 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, but Monk fruit is also a great choice.
- Eggs – Always let the eggs 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/ mascarpone cheese
- Butter – you can easily replace it with coconut oil. And if you are using butter, make sure that it is softened unsalted butter.
- Baking powder
- Christmas Spices: ground ginger, cinnamon, nutmeg.
- vanilla extract
Sugar-Free Keto Icing
To make our favorite keto icing you’ll need:
- 1/2 cup powdered erythritol
- 2 tbsp heavy cream or coconut cream
I’m sure you already have most of these ingredients in your pantry, so let’s see how easy it’s to make these delicious gluten-free gingerbread cookies.
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.
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 easy to whip up a batch of these soft and chewy keto gingerbread cookies at home. All you have to do:
- 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.
- Let the dough rest in the fridge for at least 2 hours. This step will make it easier to work with as the (butter) coconut oil hardens at low temperatures.
- Roll out the dough and use cookie cutters to make individual cookies.
- Bake the cookies in the preheated oven for 8-15 minutes or until they smell delicious and they look golden brown on the edges. The cooking time varies depending on how thick the keto cookies are, so keep an eye on them to prevent from burning.
Tips for Best Keto Gingerbread Cookies
- 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.
- 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 a crispier cookie.
Can I Make this 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 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 cookies because it still has carbohydrates.
How To Store These Gingerbread Cookies
- Keto gingerbread may be kept in an airtight jar at room temperature. They’ll last up to a week in the fridge. If you want your cookies to last longer, store them in the refrigerator.
- You can also freeze them, place the cookies in a ziplock bag and freeze them for six months.
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 Delicious 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 and Grain-free
Description
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.
READER FAVORITES
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
When in the recipe do you add the sweetener?
I updated the recipe. You add the sweetener with the dry ingredients.