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.
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 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
Adjust spices according to your preference, and ensure all ingredients are at room temperature for best results.