Keto Gingerbread Cookies

4.28 from 33 votes

These homemade keto gingerbread cookies are made with almond flour, coconut flour, and warm Christmas spices. They're gluten-free, grain-free, and made without added sugar, with a tender center and lightly crisp edges. Roll the dough into festive shapes and decorate with sugar-free icing for an easy Christmas cookie recipe.

Prep Time20

Cook Time15

Chilling Time2

Total Time2 35

Course: Keto Dessert

Cuisine: American

Keyword: keto cookies, keto gingerbread cookies

Servings: keto gingerbread cookies

Calories: 99kcal

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

US Customary - Metric

Instructions

Combine the dry ingredients. In a large mixing bowl, whisk together the almond flour, coconut flour, powdered sweetener, ground ginger, cinnamon, nutmeg, baking powder, and salt until evenly combined.
Mix the wet ingredients. In a separate bowl, whisk together the egg, melted and slightly cooled coconut oil or butter, vanilla extract, and softened cream cheese or mascarpone.
Make the dough. Gradually add the wet ingredients to the dry ingredients. Mix with a spatula or electric mixer on low speed until a soft dough forms.
Chill the dough. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight, until firm enough to roll.
Preheat the oven. When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Roll the dough. Place the chilled dough between two sheets of parchment paper and roll to about ¼ inch thickness for softer cookies or ⅛ inch for thinner, crispier cookies.
Cut into shapes. Remove the top parchment paper and use cookie cutters to cut out your desired shapes. Carefully transfer the cookies to the prepared baking sheets, leaving about 1 inch between them. Re-roll the scraps and repeat.
Bake. Bake for 8–15 minutes, depending on the size and thickness of the cookies, until the edges are set and beginning to turn lightly golden. Start checking after 8 minutes to avoid overbaking.
Cool. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Decorate with sugar-free icing if desired.

Notes

Use superfine blanched almond flour rather than almond meal for the best texture.
Chill the dough for at least 2 hours to make rolling and cutting easier.
For soft gingerbread cookies, roll the dough thicker. For crispier cookies, roll it thinner and adjust the baking time.
Cookies will firm up as they cool, so avoid moving them straight from the oven.

Nutrition