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My keto gingerbread cookie recipe yields crisp, chewy, dunk-worthy cookies. They’re full of delicately spiced gingerbread flavor. Only 2 grams net carbs.
Need more keto holiday treats? You’ll love my keto Christmas cookies, keto English toffee, and keto pecan pie bars.
I’ve only recently started adding gingerbread men to my baking repertoire. I struggled to achieve the perfect cookie texture using low-carb flour for the longest time. After many trials and errors, I can safely say these men are ready for the holidays!
Table of Contents
Why I love this recipe
- Made with 6 ingredients. Other gingerbread recipes have a laundry list of ingredients, but this low-carb version has only six baking staples.
- The perfect texture. The almond flour gives the cookies a snappable texture and the perfect bite.
- Easy to make ahead. I always make a double-batch of the dough and freeze it. It stays fresh for up to two months, so I can make it as soon as I feel the holiday spirit!
- Fun to decorate. Kids and the young at heart will get a kick out of decorating their gingerbread men.
Ingredients needed
- Almond flour. You’ll want to use blanched almond flour, NOT almond meal, which will make for a gritty, darker cookie. I also tested this recipe with coconut flour, and the cookies didn’t have the crispy texture we wanted.
- Granulated sweetener. I prefer using keto brown sugar, which gives the cookies a subtle molasses flavor. Alternatively, Brown Swerve is a reliable brand.
- Gingerbread spices. If you don’t have gingerbread spice, use a mixture of cinnamon, ground ginger powder, nutmeg, cloves, and allspice.
- Baking powder. Gives the cookies rise and depth.
- Large eggs. Room temperature eggs.
- Butter. Use softened, unsalted butter. Alternatively, you can also use melted coconut oil.
- Vanilla extract. A must for any good cookie!
For the keto royal icing:
- Egg whites. The bulk of the icing. Save the yolks to make keto lemon curd!
- Lemon juice. Works with the egg whites to help achieve a sturdy icing.
- Powdered sugar substitute. For sweetness and to firm up the frosting. I find making my own is cheaper and better quality.
How to make keto gingerbread cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix dry ingredients. In a large mixing bowl, combine the dry ingredients.
Step 2- Mix wet ingredients. In a separate bowl, whisk the egg, softened butter, and vanilla. Carefully fold in the dry ingredients. Using your hands, gently knead the dough into a ball.
Step 3- Chill. Cover the dough ball in plastic wrap, press down on it, and refrigerate for 45 minutes.
Step 4- Prep. Preheat the oven to 180C/350F and line a large baking sheet with parchment paper.
Step 5- Shape. Place parchment paper onto a kitchen surface. Unwrap and place the dough ball on top. Place a second sheet of parchment paper on top. Using a rolling pin, roll out the dough to ¼-½ inch in thickness. Cut out cookies and place them on the sheet using a gingerbread cookie cutter.
Step 6- Bake. Bake the cookies for 12-15 minutes, until the edges just begin to brown. Remove from the oven and let them cool on a cooling rack before icing them.
Step 7- Make the icing. Whisk together the egg white and lemon. Gently fold in the powdered sugar until a thick icing remains. If it is too thin, add more powdered sugar. Transfer to a piping bag, and once the cookies have cooled, frost them.
Arman’s recipe tips
- Refrigerate the dough. This helps the cookies keep their shape and not overspread.
- Roll out the scraps as much as you want. Since there’s no gluten, there’s no worry about overworking the cookie dough.
- Prefer crispy cookies? Add an extra 4-5 minutes in the oven.
- Let the cookies cool completely before icing. Otherwise, you’ll have some very sad looking gingerbread men.
Storage instructions
To store: Leftover cookies can be stored in an airtight container at room temperature for up to one week or in the refrigerator for up to one month.
To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to six months.
Frequently asked questions
Commercial gingerbread is on the harder side, as it’s shelf-stable. Homemade gingerbread cookies should be a happy balance between firm around the edges and slightly soft and chewy in the middle.
Molasses enhances the gingerbread spices used. However, molasses is not keto-friendly, so a brown sugar substitute gives it a similar flavor.
If you don’t use enough spices or omit the royal icing, your cookies will likely taste bland.
More keto cookie recipes you’ll enjoy
Keto Gingerbread Cookies
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 cup brown sugar substitute
- 2 teaspoon gingerbread spice * See notes
- 1 large egg
- 1/4 cup butter softened
- 1 teaspoon vanilla extract
For the royal icing
- 1 large egg white
- 1/2 teaspoon lemon juice
- 1 1/2 cups sugar free powdered sugar
Instructions
- In a mixing bowl, combine the almond flour, baking powder, brown sugar substitute, and gingerbread spice and mix well.
- In a separate bowl, whisk together the egg, softened butter, and vanilla extract. Carefully fold in the dry ingredients and mix well. Using your hands, gently knead the dough and form a ball shape.
- Cover the ball of dough completely in plastic wrap. Press down on it, and refrigerate for 45 minutes.
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- Place a large sheet of parchment paper onto a kitchen surface. Place the ball of dough on top and remove the plastic. Place the second sheet of parchment paper on top. Using a rolling pin, roll out the dough until about 1/4 to 1/2 inch in thickness. Using a gingerbread man cookie cutter (or circular ones), cut out cookies and place them on the lined sheet.
- Bake the cookies for 12-15 minutes, until the edges just begin to brown. Remove from the oven and let them cool completely, before icing them.
For the icing
- Whisk together the egg white and lemon juice. Gently fold in the powdered sugar, until a thick icing remains. If it is too thin, add more powdered sugar.
Salted or unsalted butter?
Unsalted!
delete my previous comment. After letting them COOL they tasted completely different.
Can u please provide with metric measures.
We use American cups and tablespoons, we are looking to possibly include metric measurements for 2022.
Oh my goodness. You just gave my my best Christmas memory. My mom used to make these (not keto) and they tasted almost exactly like these. Not too sweet but enough sweetness. I didn’t frost them simply because I can’t imagine them being any better! The only thing I changed was I added all Swerve brown in the recipe. Thank you thank you thank you!
What do you think about freezing the dough? Do you think they will bake OK after thawing the dough?
I haven’t tried, you’ll need to experiment and see 🙂
Made
So easy to make and very tasty. My teenage daughter was recently diagnosed with alopecia areata so I am trying to sneak collagen protein powder into everything we bake. I added 1 scoop of protein powder and removed about that much of the almond flour hoping it would not dry them out. I think it did dry them out a tad bit but they are still delicious. Next time I make them I will use the keto brown sugar. I didnot have any on hand. Thanks for the great recipe!
No worries at all, Jennifer- wishing the best health for your daughter 🙂
Great recipe’s thanks for sharing keep them coming!
Sincerely Sue