As we head into the Christmas season, enjoy these keto gingerbread cookies! These Keto Gingerbread Cookies are made with a blend of almond flour, coconut flour, cinnamon and molasses giving a taste just as good as the original version.
About Keto Gingerbread Cookies
These keto gingerbread cookies are a riff on the classic gingerbread cookies. They have less molasses than their non-ketofied counterparts. The texture is slightly rougher than their non-keto counterparts. But they can still fill the craving of gingerbread cookies for me.
Personally, if I try icing cookies with my toddler, I can’t help but sneak “just one”, which becomes two, then three, then four…so I bypass the issue of wrecking my daily carb limit by making keto-friendly substitutes instead.
Making Keto Gingerbread Cookies
- Heavy Duty Mixer: Honestly, a stand mixer would be the best. But if you want the freedom to make this recipe without a stand mixer, you can. In fact, the first time I made this recipe, I used my electric hand mixer. Both the hand mixer motor and my wrist were tired at the end, but it worked!
- Rolling Pin: I fiddled with thickness of cookies and baking times to get a range of crispier versus softer. To make such minute, precise changes in cookie thickness, I used a rolling pin that controls how thick you roll the dough. This rolling pin also ensures that your cookies have the same uniform thickness and no lumps. It’s been a real asset in my kitchen – a significant upgrade from my old rolling pin. This is the model I have at home and I find it easy to work with.
- Cookie cutters: I made my gingerbread without realizing I had gingerbread people-shaped cookie cutters! I will have them next time. The miscellaneous assortment I used is still pretty cute.
- Silicon Baking Mat: Usually, I think a silicon baking mat is optional. After all, it’s easy to just spray oil liberally or bake on aluminum foil. But the thinnest cookies really had a tendency to stick onto anything. For the thinnest cookies, a silicon baking mat was essential to prevent any cookie sticking.
- Flour: I use a blend of almond and coconut flour. Coconut flour counteracts the coarser grain of almond flour.
- Binder agent: I use xantham gum to help bind the almond and coconut flour.
- Leavening agent: Some baking soda contributes to the cookies’ texture and crispiness.
- Spices: pick your favorite blend of ginger, cinnamon, nutmeg, and ground cloves. Salt typically brings out the sweetness of desserts, while the pepper brings out the kick.
- Butter: It’s important to use butter at room temp. If it is melted, it won’t cream with the other ingredients appropriately. If it is cold, it will cause excessive clumping and not distribute evenly.
- Swerve Brown Sugar: I use this substitute for regular brown sugar. Any other brand’s sugar free sweetener of your choice can be used too.
- Molasses: This recipe calls for less molasses than a typical gingerbread cookie recipe. It must, molasses has about 16-20 g net carbs per tablespoon. But the extra color and texture from this small amount of molasses is worth the added carb count. If anything, be more tempted to add more molasses and eat fewer cookies to keep your carb count low.
- Vanilla: also adds flavor and color!
- Eggs: I add an additional egg compared to the original recipe to compensate for the coconut flour, which is notoriously dry and sucks the moisture out of anything.
- Combine dry ingredients in a bowl, stirring with a fork to remove any clumps.
- Cream butter in a mixing stand. Add the brown Swerve and molasses. Beat until well-incorporated and beginning to appear lighter, about 10-13 minutes. Add eggs one at a time, mixing after just combined.
- Gradually add the flour/spice mixture while the mixer continues to mix.
- Refrigerate dough overnight. Roll out and cut into cookies, and bake at 350F for about 7-13 minutes.
I rolled them out into the following thicknesses: 2mm, 4mm, 6mm, and 10mm.
- The 2mm thickness is the hardest to work with. It is difficult to peel it off the parchment paper in one piece.
- The 1cm thickness has no crunch to it and is not as much fun to eat as the others.
- My favorite thickness for a simple, practical cookie is the 6mm thickness. The 4mm thickness was also nice.
For flavor variations, add more pepper for extra spicy kick.
These keto gingerbread cookies can be consumed with pumpkin pie, pumpkin custard or chocolate as well. They would also be nice dipped into my keto pumpkin spice latte.
Store the dough for up to 3 days in the refrigerator. Store the baked cookies for one week in the fridge in an airtight container.
Frequently Asked Questions
I recommend blackstrap molasses. Blackstrap molasses has the most flavor and the fewest net carbs per tablespoon. However, any dark molasses will do.
With this recipe, a single cookie has only 45 calories and 0.9 g net carbs (though it is hard to eat just one!). I never really call a dessert item “good” for you, but even a handful of cookies is easy to fit into a day of keto eating.
Gingerbread cookies can spread if the dough is loose or if the butter isn’t firm enough. I didn’t have any noticeable spread of my cookies with this recipe. If you do, try refrigerating the dough for longer. If you refrigerated the dough overnight and still have spreading cookies, try cutting the cookies into the desired shape. Then, freeze them for about 15 minutes before baking.
Keto Gingerbread Cookies
- Rolling Pin
- Cookie Cutter Molds
- Baking Pan/Tray
- Baking Mat (Optional)
- Stand Mixer (Preferred)
- Hand Mixer, if stand mixer is unavailable
- 1¾ cups Almond Flour
- ¼ cup Coconut Flour
- ½ tsp Xantham Gum
- 1½ tsp Ground Cinnamon
- 1½ tsp Ground Ginger
- ½ tsp Nutmeg
- ½ tsp Ground Cloves
- ¼ tsp salt
- ⅛ tsp pepper
- 6 Tbsp Unsalted butter, at room temperature
- ⅔ cup Swerve Brown Sugar Sweetener , or any sugar free brand of choice
- 1 Tbsp Molasses
- 1 Tbsp Vanilla Extract
- 2 Eggs ,large
- Combine coconut and almond flour, xantham gum, baking soda, and spices in a bowl. Stir with a fork, removing any clumps.
- Cream butter in a stand mixer for about 3 minutes.
- Add sugar free brown sugar substitute (Swerve Brown Sugar) and molasses to the butter. Continue to cream until fluffy, about 10-13 minutes.
- Add the eggs one a time to the mixer bowl, mixing until just combined.
- Add in the flour/spice mixture by about ¼ cup at a time with the mixer continuously mixing on low speed, making sure it is incorporated completely before adding more.
- Form the dough into a rectangle and wrap in saran wrap (or whatever cling wrap). Refrigerate for at least 3 hours. The goal is to make the butter solid again so that the dough can be rolled smooth and maintain its shape while baking.
- Preheat oven to 350°F. Line a baking sheet with a silicon mat. Roll out the dough between two sheets of parchment paper to desired thickness. Cut into cookie shapes and place onto the silicon mat. Bake for 7-13 minutes, depending on thickness and desired crispiness.
- Remove from oven and place on cooling rack. Permit to air out for around 5 hours before packaging. Enjoy with your favorite buttercream icing, or just eat plain!