Keto gingerbread cookies are a low-carb treat that you can enjoy for the holidays. The gingerbread flavor is a staple for the holidays and something the family can enjoy throughout the season.
One of the best things about gingerbread cookies is that you can adjust the spices to fit your preferences. The amount of flavoring can be different for each recipe, so knowing that you can use less or more is great.
❤️ Why you'll love it
Not only are these gingerbread cookies keto-friendly, but they are also full of flavor! They're perfect for the christmas holidays because they bring in that warm and cozy gingerbread flavor we love to taste.
Gingerbread cookies are fun to decorate. Get the family together to help make and decorate the cookies for a fun family holiday activity. You can also make and give these keto-friendly cookies to friends and family as gifts for the holidays.
🥘 Equipment Used
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A baking sheet lined with parchment paper will help prevent the keto gingerbread cookies from sticking and facilitate easy cleanup.
To shape the cookies, flatten the dough with a rolling pin. Use gingerbread cookie cutters to make the cookie shapes, and decorate the cookies with icing in piping bags or a ziplock bag with the end cut off.
Helpful tip: Place the cookie dough between two sheets of parchment paper to roll out the dough and keep it mess-free!
🧾 Ingredients Used
- Almond flour: For this recipe, it is important to use finely ground almond flour. This will help prevent the cookies from being grainy.
- Sweeteners: Brown swerve sugar replacement, vanilla extract, powdered erythritol, and molasses are used to give the keto gingerbread cookies their sweetness.
- Spices: Ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt.
- Dairy: Butter, heavy cream or coconut cream, and egg.
- Other: Baking soda and xanthan gum. Baking soda helps the cookies rise which xanthan gum helps bind the cookies together so they don't fall apart.
🔪 How To Make This Recipe
There are 3 steps to making these keto gingerbread cookies. Preparing the dough, rolling and baking the cookies, and then decorating.
Prepare the Dough:
- Preheat your oven to 350F (175C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, cinnamon, ginger, cloves, nutmeg, sea salt, baking soda, and xanthan gum.
- In a large mixing bowl, cream the softened butter with the brown sugar substitute until light and fluffy. Add the egg, vanilla extract, and molasses (if using). Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough for the keto gingerbread cookies should be slightly sticky but manageable. If it's too sticky, add a little more almond flour.
Shape and Bake the Cookies: - Place the dough between two sheets of parchment paper and roll it out to about ¼ inch thickness.
- Use cookie cutters to cut out the shapes and place them on the prepared baking sheet, leaving some space between each cookie.
- Bake cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. If you prefer crispy cookies, cook them a little longer. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Decoration: - In a small bowl, mix the powdered erythritol with heavy cream or coconut cream. Adjust the consistency by adding more sweetener if it's too thin or more cream if it's too thick. The icing should be thick enough to pipe but not too runny.
- Once the keto gingerbread cookies are completely cool, decorate them with icing using a piping bag or a ziplock bag with a small corner cut off. Allow the icing to set before serving.
🥫 Storing and Reheating
After baking, you can store these in a cookie jar or airtight container for about 2 weeks. If they start to taste stale, toss them out.
Fresh is best when it comes to cookies, but you can freeze them if you want to. Let the cookies cool down completely, do not decorate, and place them in a freezer bag. Store in the freezer for about three months. The cookies will be fragile, so make sure they are protected somehow so you don't end up with a bag of crumbled cookies!
💭 Tips and Variations
- How many cookies you get will depend on how big your cookie cutters are, so keep that in mind when making the cookies. You may have to double the recipe if you need a large batch of bigger-sized gingerbread cookies.
- Add other festive holiday decorations to the cookies after you have decorated them.
- You can add flavor to the icing. Lemon pairs well with the flavors of gingerbread.
👩🍳 Frequently asked questions
Yes! Just work the dough back in, reroll, and then cut again.
Yes! Instead of piping bags, use a ziplock bag to decorate the cookies. Just cut a very small bit of the corner off so that you can squeeze the icing out.
📖 Recipe
Keto Gingerbread Cookies
Ingredients
Gingerbread Cookies
- 2 ½ cups almond flour
- ¾ cup brown swerve sugar replacement
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon xanthan gum
- ⅓ cup butter softened at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- ½ tablespoon molasses optional
Decorate The Cookies:
- ½ powdered erythritol
- 1-2 tablespoon heavy cream or coconut cream
Instructions
Prepare the Dough:
- Preheat your oven to 350F (175C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, cinnamon, ginger, cloves, nutmeg, salt, baking soda, and xanthan gum.2 ½ cups almond flour, 1 tablespoon ground cinnamon, 1 tablespoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ½ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon xanthan gum
- In a large mixing bowl, cream the softened butter with the brown sugar substitute until light and fluffy.⅓ cup butter, ¾ cup brown swerve sugar replacement
- Add the egg, vanilla extract, and molasses (if using). Mix until well combined.1 egg, 1 teaspoon vanilla extract, ½ tablespoon molasses
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be slightly sticky but manageable. If it's too sticky, add a little more almond flour.
Shape and Bake the Cookies:
- Place the dough between two sheets of parchment paper and roll it out to about ¼ inch thickness.
- Use gingerbread cookie cutters to cut out shapes and place them on the prepared baking sheet, leaving some space between each cookie.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Decoration:
- In a small bowl, mix the powdered erythritol with heavy cream or coconut cream.½ powdered erythritol, 1-2 tablespoon heavy cream
- Adjust the consistency by adding more sweetener if it's too thin or more cream if it's too thick. The icing should be thick enough to pipe but not too runny.
- Once the cookies are completely cool, decorate them with icing using a piping bag or a ziplock bag with a small corner cut off.
- Allow the icing to set before serving.
Notes
- How many cookies you get will depend on how big your cookie cutters are, so keep that in mind when making the cookies. You may have to double the recipe if you need a large batch of bigger-sized gingerbread cookies.
- Add other festive holiday decorations to the cookies after you have decorated them.
- You can add flavor to the icing. Lemon pairs well with the flavors of gingerbread.
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