Keto Gingerbread Cookies (Soft and Chewy)
The holidays just wouldn’t be complete without the decadent aroma of these sweet homemade Keto gingerbread cookies filling up your kitchen.
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Is there anything better than a hot cup of coffee and the warm flavors of ginger and cinnamon found in homemade gingerbread cookies? I just can’t imagine.
These cookies are a Keto version of gingerbread men cookies that are always a favorite when December rolls around.
Even though you may think of Christmas when you see gingerbread, they’re the perfect little Keto confections to enjoy all throughout the year. They are super easy to make and they freeze really well.
Make a double batch to keep on hand for when you need a last minute Keto dessert.
Once you have tried these cookies and just how sweet and chewy they are, you’re sure to have a new recipe to add to your cookie baking family tradition year after year.
What Ingredients are in Gingerbread Cookies?
- Super fine almond flour
- Oat fiber
- Butter
- Allulose
- Brown monk fruit/allulose
- Egg
- Beef gelatin powder
- Ground ginger
- Ground cinnamon
- Vanilla extract
- Blackstrap molasses (see notes)
- Ground nutmeg
- Ground cloves
- Xanthan gum
- Baking soda
- Pinch of salt
*Exact measurements are listed in the recipe card below.
How to Make Low Carb Gingerbread Cookies
Preheat oven to 325°F.
Add the almond flour, oat fiber, gelatin, ginger, cinnamon, nutmeg, cloves, baking soda, xanthan gum and salt in a large mixing bowl and whisk to combine.
In another bowl, cream together the butter and sweeteners using a hand mixer until well combined. Add in the egg, molasses and vanilla extract and continue mixing.
Add in the dry ingredients and mix just until combined.
These Christmas cookies do not require a cookie cutter so using a cookie scoop, form the dough into round balls and place them on 2 baking sheets on top of one another, lined with parchment paper.
Flatten the cookies out slightly with your hand. If you flatten them too much, they will spread more and be really flat. So if you like a thicker cookies, like I made, only flatten though out slightly.
Bake for 14-16 minutes, then allow them to cool on a cooling rack.
Note: The molasses is optional, so if you totally sugar free cookies you can certainly omit it. I used 1 teaspoon for this entire recipe and it was the perfect amount. It gives incredible flavor that you really can’t get from anything else and only adds about 2 net carbs per serving.
Tips for the Best Keto Gingerbread Cookie Recipe
- Can I use coconut flour? You’ll probably see a lot of gluten free cookies that call for coconut flour. And while it is certainly okay to do so, I find that the combination of almond flour and oat fiber give these cookies the perfect texture.
- Why did my cookies break apart? With the absence of gluten, found in regular flour, baked goods using almond flour are a little more delicate.
- How to prevent the bottoms from browning too much: This is a tip I have been using for years for baking perfectly perfectly browned cookies. I use 2 baking sheets together. This prevent the bottoms of the cookies from overcooking.
- What’s the best way to freeze gingerbread cookies? This really easy to to! Just wrap them well individually or in batches with 3-4 cookie with plastic wrap. Place the wrapped cookies in a zip lock freezer bag before placing in the freezer. They should keep for up to a couple months.
- What do I do if I overbake them? It’s so easy to get distracted when baking. We’ve all been there. If this happens to you cookies, all is not lost. Crumbled them up and top this Pumpkin Cheesecake Mousse with them. They make an excellent topping.
- Make them into cookie sandwiches: We all crave an extra decadent dessert sometimes. Sandwich cookies made with gingerbread cookies and this amazing Keto Vanilla Cream Cheese Frosting, is sure to cure any sweet tooth.
Can you eat Gingerbread on Keto?
Traditional gingerbread cookies, use very non-Keto ingredients like flour and sugar. But these tasty little holiday cookies get a Keto make over with sugar substitutes and almond flour. With just a couple adjustments you can enjoy low carb gingerbread guilt free.
Should Gingerbread Cookies be Hard or Soft?
This all comes down to personal preference. Personally, I like these gingerbread cookies soft baked and chewy.
Should Gingerbread Cookies be Crunchy?
If you want to make these crunchy instead of chewy, it will take a few changes to the recipe. You’ll have to replace the brown sweetener to Swerve brown and the allulose to Swerve confectioners, erythritol or monk fruit. Also omit the xanthan gum and gelatin, these ingredients along with the allulose, are what makes these cookies soft and chewy.
Is a Keto Friendly Brown Sugar Better for Gingerbread Cookies?
Gingerbread gets it signature rich flavor from using brown sugar. This brown monk fruit/allulose is a great brown sugar substitute. Without a brown sugar type product, the cookies will lack having the depth of flavor you expect with gingerbread.
How do you Keep Gingerbread from Getting Hard?
If you store these gluten free gingerbread cookies in an airtight container at room temperature, they will remain nice and soft. Storing them in the fridge will firm them up, so I don’t recommend it.
More Keto Cookies
- Chocolate Chip Cookies
- Cranberry Walnut Bars
- Coconut Meringue Cookies
- Blueberry Cheesecake Bars
- White Chocolate Macadamia Cookies
- Lemon Bars
- Chocolate Dipped Shortbread Cookies
- Snickerdoodle Cookies
- Mocha Meringue Cookies
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Keto Gingerbread Cookies
Ingredients
- 1 ½ cups super fine almond flour
- 3 tablespoons oat fiber
- ½ cup butter, room temperature
- ⅓ cup Allulose
- ⅓ cup monk fruit/allulose brown
- 1 whole egg
- 1 tablespoon beef gelatin powder
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1-2 teaspoons blackstrap molasses, (see notes)
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- Pinch of salt
Instructions
- Preheat oven to 325°F.
- Add the almond flour, oat fiber, gelatin, ginger, cinnamon, nutmeg, cloves, baking soda, xanthan gum and salt in a mixing bowl and whisk to combine.
- In another bowl, cream together the butter and sweeteners using a hand mixer until well combined. Add in the egg, molasses and vanilla extract and continue mixing.
- Add in the dry ingredients and mix just until combined.
- Using a cookie scoop, form the dough into round balls and place them on 2 baking sheets on top of one another, lined with parchment paper. I use 2 baking sheets together to prevent the bottoms of the cookies from overcooking.
- Flatten the cookies out slightly with your hand. If you flatten them too much, they will spread more and be really flat. So if you like a thicker cookies, like I made, only flatten though out slightly.
- Bake for 14-16 minutes, then allow them to cool on a cooling rack.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
Hello, Julianne! My husband and I have been keto, off-and-on (I come from an Italian family, too, and pasta occasionally calls to me) since the 80s. More lately, as I am having some new health issues. I found your website yesterday after searching for soft keto ginger cookies.
I had never heard of using oat fiber in baked goods. Gelatin, yes. Protein powder, yes. Oat fiber??? The curiosity was just about killing me!! Fortunately, I maintain a “keto pantry” with just about every keto baking ingredient, including both oat fiber and xanthan gum, on the planet. Here, I had thought I knew pretty much every trick for successful keto baking. But … I dug out the oat fiber. I then broke the 3-minute mile trying this recipe, and it was a revelation! The texture is perfection! It has just the right degree of chew-to-softness ratio. And the taste, with the large volume of spices, is mmmmm… irresistible.
My husband, lured by the siren song of the lovely aroma, asked what I was baking. I told him, and he said, “How soon are they going to be ready?” (the first batch was still in the oven!) Once he got his hands on one, it was love at first bite. He happily scarfed down a couple more. I had to try one. Oh, my… It. Was. Sublime!!! The texture is absolutely perfect.
Unfortunately, I cannot tolerate allulose, so I used half Lakanto brown and half BochaSweet. I know allulose is great for browning, but I physically just can’t do it. Not sure if my cookies are exactly the same texture as yours, but either way, this recipe is pure gold.
I began keeping keto hardcore in 2007, when I had a near-fatal bowel obstruction that landed me in the intensive care unit for 2 weeks. During most of that time, that was neither awake, nor sleeping, but my eyes were closed. I could hear, but not react. During those long hours in that condition, I was thinking and reviewing my life. I was morbidly obese, with a lot of health problems. When I did finally get better enough to go home, I started eating with an eye strictly to fuel, which meant keto. I could walk from one room in our house to another, but was very shaky. The leg muscles had clearly atrophied. I would need to begin resistance training, and fast. So I came back and embraced what always worked best, meaning keto.
I’m now 115 pounds (5’5”) and wear size 0. When I began, I was a size 22. I have maintained close to 20 years. So you keep going. You are in the exact, right place. Recipes like these make sure I, and many others, never relapse.
Your reach is very broad. You just never know how many lives you have touched or influenced. So I thank you for all your hard work developing recipes like this. For the next few days, I will be perusing many more of your offerings on this site. I absolutely LOVE that you’re a proud Christian sister! May our Lord continue to bless you with inspiration and creativity, so that you can show us how fantastic it can be to keep keto forever.
What an amazing testimony you have, and wrote it so beautifully. Our Lord has definitely seen you through quite a life-threatening condition and look where you are now, praise Jesus! I’m glad you enjoyed the cookies and while I use the allulose to help with the chewy texture, the xanthan gum and gelatin also help with that, so having to use the brown monk fruit probably made very little, if any, impact on the chewy texture. I’m glad hubby also enjoyed the cookies and I’m always thrilled when a fellow believer finds my recipes. Lord bless and keep you both, and help you stay the course and be healthy!
Just made these and they’re really good. I think they could be a smidge sweeter but a cream cheese filling would fix that. We really like the texture, nice and soft and chewy.
Thank you for trying the recipe and taking the time to share your thoughts. I’m really glad the texture hit the mark for you. A cream cheese filling sounds like a delicious idea, and I love hearing how people make a recipe their own.
I love the flavor, and they are easy to make. However, I have a question about the nutrition information. The recipe card states that the recipe makes 12 cookies, but then the nutrition panel says it makes 24 cookies, and the serving size is two cookies. How am I to read that? Thank you for the wonderful recipe!
The recipe makes 24 cookies total. The nutrition panel lists 12 servings because each serving is 2 cookies. Hope that helps clear it up!
These cookies are so full of holiday flavors and chewy goodness!! I had to swap the Allulose for an Allulouse Monfruit blend I had in the cabinet, and I only had Swerve Golden as I couldn’t find Besti Allulouse Golden as it’s sold out in the US.
Julianne, I love your recipes. The ingredients stay as true as possible to non-keto (original) recipes, which is why they taste and bake up so much better. But it does make it extra hard to keep my stash of goodies away from my non-keto family members :).
Thank you so much! I think the key to sticking with Keto is by treating yourself to things that prevent you from feeling left out. I am so happy you love them.
Wow! These were delicious! I eliminated the gelatin and xantham and changed the sweeteners but didn’t press down too much. Soft chewy cookies!
I love a chewy cookie! So glad you enjoyed them.
These were amazing! I love a chewy gingerbread cookie!!
That’s great to hear, thank you!