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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.
Author: Anne
Prep Time: 1 hr
Cook Time: 13 mins
Dough Chill Time (minimum): 3 hrs
Total Time: 4 hrs 13 mins
Course: Dessert
Cuisine: American
Diet: Diabetic
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

  • cups Almond Flour
  • ¼ cup Coconut Flour
  • ½ tsp Xantham Gum
  • tsp Ground Cinnamon
  • tsp Ground Ginger
  • ½ tsp Nutmeg
  • ½ tsp Ground Cloves
  • ¼ tsp salt
  • tsp pepper
  • 6 Tbsp Unsalted butter, at room temperature
  • 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!
    Nutrition card for keto gingerbread cookies showing 45 calories per cookie.

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.
Keyword : Cookie, Gingerbread, Keto, Low Carb
Cost: $4.50