Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 10
Calories: 124
These keto gingerbread cookies have all the classic aromas and flavors of Christmas. Plus, they are so much fun to make!
Print Recipe
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.
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.
Serving: 2cookies | Calories: 124 | Carbohydrates: 5g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 72mg | Potassium: 25mg | Fiber: 2g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
Net Carbs:
3
g
|
% Carbs:
9.8
%
|
% Protein:
16.4
%
|
% Fat:
73.8
%
|
SmartPoints:
4
Values
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
)
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