These keto gingerbread cookies are a low carb twist on the classic gingerbread men! Made in just one bowl, they are soft, chewy, and full of sweet, ginger flavor! 2 grams net carbs per cookie.
Keto Gingerbread Cookies
I think I spent 90% of my time in the kitchen during the holiday season. I’m in there when I’m hosting holiday parties, I’m there when I’m working on new recipes for you guys, and I’m also in there baking up a storm! Baking and the holidays go hand in hand, and I most certainly live up to that stereotype. While I make the usual cinnamon and peppermint style recipes, I also love making gingerbread.
Sharing a keto gingerbread cookie recipe has been on my agenda for quite some time. It’s the kind of cookie that has a very distinct flavor and texture to it, that giving it a low carb and sugar free makeover could turn out to be a disaster. Luckily, through plenty of experience using almond flour and keto sweeteners, creating an alternative version came together VERY easily.
No grains or sugar is needed in these cookies, but you’d never tell. The texture of these cookies are thick, soft, and slightly tender, and hold their shape beautifully. They have a delicious sweet ginger flavor, without being overpowering.
I cannot wait to share these with my friends and family over the next month or so- No one will believe me when I say that they are completely grain free and sugar free!
Ingredients to make gingerbread cookie with almond flour
- Almond flour– Blanched or superfine almond flour must be used, NOT almond meal. Almond meal will yield a gritty and darker gingerbread cookie, which is not what we want!
- Granulated sweetener of choice– Erythritol, monk fruit sweetener, and keto brown sugar can be used. I used half keto brown sugar and half erythritol.
- Gingerbread spices– A mix of cinnamon, ginger, cloves, and allspice.
- Baking powder– Gives the cookies a little rise and depth.
- Egg– Room temperature egg.
- Butter-Softened unsalted butter. You can also use melted coconut oil.
- Vanilla extract– A must for any good cookie!
How do you make keto gingerbread cookies?
In a large mixing bowl, whisk together your almond flour, sweetener, spices, and baking powder, until combined. In a separate bowl, beat together the egg, butter, and vanilla extract, until combined. Gently fold in the dry ingredients until combined. Using your hands, knead the dough and form into a ball of dough.
Now, transfer the ball of dough onto a flat kitchen surface. Cover the dough completely in plastic wrap, and refrigerate for an hour, to firm up. After an hour, remove and place on a large sheet of parchment paper. Place another piece of parchment paper on top and using a rolling pin, roll out the dough until 1/4-1/2 inch in thickness. Using a cookie cutter, cut out gingerbread man cookies from the dough.
Place the cookies on a lined baking sheet. Bake the cookies for 12-14 minutes, before removing from the oven and allowing to cool completely. Once cool, you can ice them, if desired.
Gingerbread cookie icing ideas
The easiest way to frost these cookies is with melted keto white chocolate chips. If you’d like them to be more authentic with royal icing, you can make a simple
To make: 1 1/2 cups keto powdered sugar, 1 egg white, 1/2 teaspoon lemon juice.
Whisk the egg white and lemon juice together, until combined. Gently fold in the powdered sugar, until smooth. If the icing isn’t thick enough, slowly add more so that it can be easily piped.
Can I make this without egg?
Yes, if you’d like to make vegan gingerbread cookies, you can replace the egg with 1 chia egg. Combine 1 tablespoon ground chia seed with 3 tablespoons water. Let it sit for 10 minutes, to form a gel.
You will also need to use dairy-free butter instead of butter.
Tips to make the best keto gingerbread
- If possible, use keto brown sugar as your sweetener. Not only does it give the gingerbread the gorgeous darker color, but it has a slight molasses flavor.
- Refrigerate the dough before rolling it out, to ensure the cookies keep their shape and don’t overspread.
How do you store gingerbread cookies?
- To store: Keto gingerbread can be stored at room temperature, in a sealed container. They will keep fresh for up to 1 week. Store cookies in the refrigerator if you’d like them to keep longer.
- To freeze: Place cookies in a ziplock bag or store them in the freezer, for up to 6 months.
More keto holiday cookies to try
Keto Gingerbread Cookies
For the royal icing
- 1 large egg white
- 1/2 tsp lemon juice
- 1 1/2 cups sugar free powdered sugar **** See notes
- In a mixing bowl, combine your dry ingredients and mix well, until combined.
- 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.