The holidays just wouldn't be complete without the decadent aroma of these sweet homemade Keto gingerbread cookies filling up your kitchen.
FREE EASY KETO DINNERS EBOOK
- What Ingredients are in Gingerbread Cookies?
- How to Make Low Carb Gingerbread Cookies
- Tips for the Best Keto Gingerbread Cookie Recipe
- Can you eat Gingerbread on Keto?
- Should Gingerbread Cookies be Hard or Soft?
- Should Gingerbread Cookies be Crunchy?
- Is a Keto Friendly Brown Sugar Better for Gingerbread Cookies?
- How do you Keep Gingerbread from Getting Hard?
- More Keto Cookies
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
- Brown monk fruit/allulose
- 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.
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.
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
FREE 20 EASY KETO RECIPES EBOOK
Keto Gingerbread Cookies
- 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
- Preheat oven to 325°F.
- 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.
- 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.
*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.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.