Keto Gingerbread Cookies

5 from 2 votes

Enjoy these decorated keto gingerbread cookies during the holidays! They're soft, flavorful, and easy to make. Enjoy them as a sweet snack or gift them to friends and family.

Prep Time10

Cook Time10

Total Time20

Course: Desserts

Cuisine: American

Diet: Gluten Free

Servings: cookies

Calories: 46kcal

Author: Tayo Oredola

Equipment

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.

Nutrition