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Recipes

Keto and Low-Carb Gingerbread Cookies (Gluten-Free)

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Oh, the holidays! We love everything about the holidays. The traditions, decorations, baking, and making gingerbread cookies. 

   

This is the time of year where goodies abound! And, while you may not be counting calories too closely… you can still control your ingredients.

   

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This year I have chosen to watch both, but my kiddos want the traditions of holiday baking to continue. Since my entire family has gone sugar-free these keto gingerbread cookies are a win-win!

   

Keto Gingerbread Cookies Decorated by Son

   

Lifestyle

   

You may have made a healthy decision to change your way of eating by cutting out refined carbs and sugar; or, you may have a medical condition requiring dietary changes. Whatever the reason, these Keto Low-Carb Gluten-Free Gingerbread Cookies will fit the bill.

   

This is healthy, guilt-free baking anyone can enjoy no matter the lifestyle!

   

Taste

   

With just the right amount of sweetness and spice, these cookies are delicious. Soft, chewy and perfect for the holidays, but can be enjoyed any time of the year!

   

Star Keto Gingerbread Cookies

   

Gather your ingredients.

   

Dry Ingredients:

   

  • 3 Cups Blanched Almond Flour (Finely Ground)
  • 1 Tablespoon Coconut Flour
  • 2 Tablespoons Ground Cinnamon
  • 3 Teaspoons Ground Ginger
  • ¾ Teaspoon Ground Cloves
  • ¾ Teaspoon Nutmeg
  • 1 Teaspoon Baking Powder (If you want to make sure this is gluten-free you can buy gluten-free baking powder or make your own. 1 teaspoon of baking soda, plus 2 teaspoons of cream of tarter equals 1 tablespoon of baking powder)
  • 1 Pinch Himalayan Pink Salt

   

Butter/Swerve Mixture:

   

   

Wet Ingredients:

   

  • 2 Large Eggs
  • 3 Teaspoons Vanilla

   

Instructions:

Sift together dry ingredients and set aside.

Butter/Swerve Mixture:

Cream together the 1 stick of softened butter with the ½ cup brown and ¼ cup powdered Swerve together for about 1-2 min until fluffy. I used my Kitchen-Aid stand mixer with the whisk attachment for this.

Next, add the 2 large eggs and 3 teaspoons Vanilla to the butter Swerve mixture.

   

Once well incorporated, start adding in the sifted dry ingredients. Before you start this, switch to the flat beater on the Kitchen Aid mixer. If you are doing the mixing by hand switch from a wire whisk to a rubber scraper spatula.

   

Add about a cup of the dry mixture at a time until soft dough forms. Form dough into a flattened disc, wrap in plastic and refrigerate for at least 30 min.

   

Time to Bake:

   

Preheat oven to 350

   

It’s important to use good baking sheets I love THESE. Here comes the tricky part.

Dun…Dun…Dun…

   

Sounds menacing…but, don’t be scared!!

   

Low-carb dough can be temperamental. As an avid baker before Keto, I’ve had to adapt and adjust my skill set. It was frustrating at first, but I have enjoyed the challenge along the way.

   

Here’s what I did:

   

Take the chilled dough out of the fridge and divide it into 4 pieces. Take ¼ of the dough and roll it out to ¼ in thick between 2 sheets of parchment paper. Place the rest of the dough back into the refrigerator while you work.

   

Using the cookie cutter shapes of your choice cut shapes into the rolled dough.

   

Cookie cut Keto Gingerbread Cookies

   

Here’s the twist!

   

Instead of transferring the shapes from the parchment paper to the cookie sheet… only remove the dough between the shapes and leave the shapes right where they are. Simply place that parchment paper onto your cookie sheet and bake for 9 min.

   

Removing Dough from Cookies

   

Collect the unused dough and add it back to the chilled dough in the refrigerator allow that dough to fully chill before using it again. Pull out another fully chilled ¼ chunk of the dough and repeat the rolling process above.

   

Ice with Keto Royal Icing

   

  • ¼ Powdered Swerve
  • 1 Tablespoon water or Heavy Whipping Cream

   

Decorating Keto Gingerbread Cookies

   

More water or cream might be needed. Just add a teaspoon at a time until the icing is thick but still stirs very easily.

   

Load into a piping bag with a very small tip. If you don’t have one you can simply use a plastic sandwich baggie and cut off the very tip of one corner. This is nice for small jobs like family baking and offers easy cleanup! Just throw the baggie away when done!

   

This nutritional information is for the whole recipe and is an approximate value.

  • Total calories 3333
  • Total carbs 157
  • Fiber 48
  • Sugar alcohols 72
  • Protein 88
  • Fat 285

We got approximately 4 dozen cookies. For each cookie, the approximate value is as follows.

  • Calorie 69
  • Carbs 3
  • Fiber 1
  • Sugar alcohols 1.5
  • Protein 2
  • Fat 6

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Pinterest Keto Gingerbread Cookies

  

Keto Low-Carb Gluten Free Gingerbread Cookies

Ingredients

Dry Ingredients Sift Together:

  • 3 Cups Blanched Almond Flour Finley Ground
  • 1 Tablespoon Coconut Flour
  • 2 Tablespoons Ground Cinnamon
  • 3 Teaspoons Ground Ginger
  • ¾ Teaspoon Ground Cloves
  • ¾ Teaspoon Nutmeg
  • 1 Teaspoon Gluten Free Baking Powder
  • 1 Pinch Himalayan Pink Salt

Cream together 1-2 min until fluffy:

  • 1 Stick Unsalted Butter Softened
  • ½ Cup Powdered Swerve
  • ¼ Cup Brown Sugar Swerve

Add to Butter/Sugar Mixture:

  • 2 Large Eggs
  • 3 Teaspoons Vanilla

Instructions

Sift together dry ingredients and set aside.

  • 3 Cups Blanched Almond Flour (Finley Ground)
  • 1 Tablespoon Coconut Flour
  • 2 Tablespoons Ground Cinnamon
  • 3 Teaspoons Ground Ginger
  • ¾ Teaspoon Ground Cloves
  • ¾ Teaspoon Nutmeg
  • 1 Teaspoon Gluten Free Baking Powder
  • 1 Pinch Himalayan Pink Salt
  • Cream together the 1 stick of softened butter with the ½ cup brown and ¼ cup powdered swerve together for about 1-2 min until fluffy. I used my Kitchen-Aid stand mixer with the whisk attachment for this.
  • Next add the 2 large eggs and 3 teaspoons Vanilla to the butter Swerve mixture. Once well incorporated, start adding in the sifted dry ingredients. Before you start this, switch to the flat beater on the Kitchen Aid mixer. If you are doing the mixing by hand switch from a wire whisk to a rubber scraper spatula. Add about a cup of the dry mixture at a time until soft dough forms. Form Dough into a flattened disc, wrap is plastic and refrigerate for at least 30 min.

Time to Bake:

  • Preheat oven to 350
  • Take the chilled dough out of the fridge and divide it into 4.
  • Place the rest of the dough back into the refrigerator.
  • Take the divided ¼ of the dough and roll it out to ¼ in thick between 2 sheets of parchment paper.
  • Using the cookie cutter shapes of your choice cut shapes into the rolled dough.
  • INSTEAD of transferring the shapes from the parchment paper to the cookie sheet… only remove the dough between the shapes and leave the shapes right where they are.
  • Simply place that parchment paper onto your cookie sheet and bake for 9 min.
  • Collect the unused dough and add it back to the chilled dough in the refrigerator allow that dough to fully chill before using it again.
  • Pull off another fully chilled ¼ chink of the dough and repeat the rolling process above.

Ice with Keto Royal Icing

  • ¼ Powdered Swerve
  • 1 Tablespoon water or Heavy Whipping Cream
  • More water or cream might be needed. Just add a teaspoon at a time until icing is still thick but very stirs very easily. Load into a piping bag with a very small tip. If you don’t have one you can simply use a plastic sandwich baggie and cut off the very tip of one corner. This is nice for small jobs like family baking and offers easy cleanup! Just throw the baggie away when done!
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