Keto Gingerbread Cookies
My keto gingerbread cookie recipe yields crisp, chewy, dunk-worthy cookies. They’re full of delicately spiced gingerbread flavor. Only 2 grams net carbs.
Servings 12 servings
Calories 151kcal
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.
Notes
* If you don't have gingerbread spice, mix 1/2 teaspoons of cinnamon, nutmeg, ginger, and allspice.
TO STORE: These cookies will keep well at room temperature, covered, for up to 1 week. If you'd like them to keep longer, you can store them in the refrigerator.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Recipe slightly adapted from here.
Nutrition
Serving: 1serving | Calories: 151kcal | Carbohydrates: 5g | Protein: 5g | Fat: 14g | Sodium: 85mg | Potassium: 16mg | Fiber: 3g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg | NET CARBS: 2g