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.
Servings: 48 cookies
Calories: 45kcal
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Equipment
- Rolling Pin
- Cookie Cutter Molds
- Baking Pan/Tray
- Baking Mat (Optional)
- Stand Mixer (Preferred)
- Hand Mixer, if stand mixer is unavailable
Ingredients
- 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
Instructions
- 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!
Notes
Macros: 45 calories, 1.2 g protein, 0.9 g net carbs, 3.8 g fat
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.
Cost: $4.50