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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!