These keto gingerbread cookies have all the classic aromas and flavors of Christmas. Plus, they are so much fun to make!
Miss baking Christmas cookies like when you were a kid? Now, you no longer have to! You can make charming little keto gingerbread men this holiday season.
As they bake, your kitchen will fill with sweet and spicy aromas that will make you want to take them out early and munch on them!
But trust me- they are worth the wait. These gingerbread cookies have a nutty and spicy flavor that is enhanced with the barely-there sweetness. They are basically the perfect Christmas cookies.
Even though it's optional, have fun and decorate them with the kids! I'm even including the recipe for a low-carb frosting you can use to make the mischievous grins and white round buttons.
Celebrate the best part of the holidays (the desserts and baking!) without breaking your low-carb diet. These low-carb cookies are keto-friendly, gluten-free, and high in protein!
I used all the most basic ingredients in these cookies - nothing crazy or hard to find. I keep all of these ingredients in my pantry so I can bake whenever the feeling hits.
I used almond flour as the main ingredient in the cookies. Make sure to use almond flour - not almond meal. If you use almond meal, the cookies will have a gritty texture.
The baking soda helps the cookies rise in the oven, so they aren't a flat brick. For the sweetener, I used Swerve confectioner's sugar substitute.
The spices are what give it the classic gingerbread taste and aroma! If you are in a rush, McCormick makes a gingerbread spice mix that you can use instead of my five spices. Replace my spices with 3 teaspoons of a gingerbread spice mix.
If you want to make your own homemade spice mix, I used a combination of:
- Ground ginger
- Ground cloves
Finally, don't forget to use xanthan gum! It keeps everything together.
The only wet ingredients I used in these cookies were butter and eggs. Make sure to use unsalted butter when baking.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Let the dough chill in the refrigerator for at least 30 minutes before you try to roll and cut them out. This makes the dough easier to manipulate.
- Use other fun cookie cutter shapes to make Christmas cookies.
- Add food coloring to the homemade keto buttercream frosting to add make your gingerbread cookies colorful.
If you want to see all the steps together, scroll down to the printable recipe card at the bottom of this post. First, I have some photos of each step so you can see how I made these cute cookies.
Make The Dough
This is the easy part! Just mix all the ingredients together. You don't even need an electric mixer - just use a wooden spoon.
After the dough is completely mixed together, place it in the refrigerator to chill for at least half an hour.
Cut Out Gingerbread Shapes
After the dough is sufficiently chilled, roll it out between two sheets of parchment paper. Use parchment paper so that the dough doesn't stick to your rolling pin.
Roll the dough until it is ¼" thick. Then, use your favorite cookies cutters to cut out some holiday shapes.
Bake The Cookies
Place the gingerbread cookies on a parchment paper-lined baking sheet. Bake them until they are golden brown. Before you decorate them, let them cool off completely.
Decorate The Keto Gingerbread Cookies
This part is optional. If you want to, make a keto-friendly thick buttercream frosting and put it in a piping bag. Make a face and some buttons.
Now you are ready to enjoy them or put them on your Christmas cookie platter!
️ Serving suggestions
These have some of the most iconic flavors of the holiday season, so serve them with more of your favorite Christmas foods.
Before we get to the printable recipe card at the bottom of this post, here are some questions people often ask about these yummy cookies. If you don't see your question here, please leave it in the comments.
Are gingerbread cookies the same thing as ginger snaps?
No, these are not the same thing as ginger snaps. I have a delicious recipe for low-carb ginger snaps that you should definitely make. You'll notice the difference. The biggest difference between the two is that ginger snaps are crispier.
To achieve the crispy texture, I used both coconut flour and almond flour in my ginger snaps. I also used a brown sugar substitute instead of a confectioner's sugar substitute.
How do you store keto gingerbread cookies?
The best way to store these cookies is in an airtight container in the refrigerator - especially if you used frosting on them. They will stay fresh for about a week in the refrigerator.
Is cinnamon keto-friendly?
Yes, cinnamon is a keto-friendly type of spice! I love to use it in lots of my low-carb dessert recipes.
Whether you want to make them with your friends or you just want to celebrate the holidays by making a classic recipe, you are going to love these cookies! Share this idea with some friends and enjoy making the holidays a little sweeter - without the carbs!
If you want more simple keto-friendly cookies to make for the holidays, then I've got you covered! Check out a few of these- they are some of my favorites.
- Keto Shortbread Cookies are a holiday classic and my version only has 1g net carbs in each cookie.
- Low Carb Snickerdoodles Cookies have a delicate and soft texture on the inside but are crispy on the outside.
- Healthy Chocolate Zucchini Cookies will satiate any chocolate craving and keep you full between meals too.
- Keto Cream Cheese Cookies have an amazingly sweet taste and a delightfully crispy texture.
- Gluten Free Peanut Butter Blossoms are the best way to satisfy your sweet tooth. With their chocolate center, these cookies are always a hit.
Keto Gingerbread Cookies
- In a mixing bowl, blend together all of the ingredients until well combined.
- Place the dough into the fridge to chill for 30 minutes.
- Preheat the oven to 325°F degrees.
- Roll the chilled dough out between two pieces of parchment paper until it is about ¼ of an inch thick.
- Use cookie cutters of your choosing to cut out cookie shapes from the dough.
- Place the cookies onto a parchment lined baking sheet.
- Bake for 15 minutes and let cool.
- If desired, make an icing for decorating by placing a cup of Swerve confectioners sugar into a mixing bowl, and blending it with heavy whipping cream as needed.
Array ( [serving_unit] => cookies [serving_size] => 2 [calories] => 124 [carbohydrates] => 5 [protein] => 5 [fat] => 10 [saturated_fat] => 2 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 1 [trans_fat] => 1 [cholesterol] => 36 [sodium] => 72 [potassium] => 25 [fiber] => 2 [sugar] => 1 [vitamin_a] => 86 [vitamin_c] => 1 [calcium] => 51 [iron] => 1 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.