Make this keto gingerbread cookies recipe just in time for Christmas. It has all of the classic gingerbread flavors only 3 net carbs each!
There is something magical about Christmas cookies. Maybe it’s the aroma of the spices as they bake in the oven. Or maybe it’s the enjoyment of munching on these sweet treats with a hot cup of coffee while the cold wind blows outside. No matter the reason, I knew that this year I wanted to make some gingerbread cookies that are low-carb – and I did it!
Best Keto Gingerbread Cookies
These cookies have all the classic gingerbread flavors, but I used ket0-friendly ingredients so you can eat them guilt-free. They are so delicious and perfect for snacking or set them out at your next holiday party. Even people who aren’t on the keto diet won’t be able to tell that they are low carb.
Keto Holiday Cookies
Skip all the sugary cookies this year and make these instead. There are so many different ways you can customize them too. If you have to have a little fun, change the color of the frosting and decorate them however you wish. You can also change the flavor of the frosting by using different extracts.
You can also skip the frosting entirely and give them away as DIY gifts. Make the cookies ahead of time and then fill up festive gift bags. Add these to your holiday cookie trays that you hand out to people, they will love them.
Keto Gingerbread Cookies With Almond
These cookies will stay fresh if you keep them in an airtight container in your pantry or on your counter. They will last about 3 days this week. If you want them to last a little longer, store them in the refrigerator. They will last about 5 days in the fridge.
Of course, they are so delicious that you’ll probably eat them before they even get close to these dates.
Keto Gingerbread Cookies Recipe
Here’s the entire list of ingredients to make this fun holiday recipe. Exact measurements can be found within the printable recipe card below.
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Servings: 8
Net Carbs: 3 net carbs per serving
Ingredients:
- Almond flour
- Xanthan gum
- Baking powder
- Swerve brown sugar substitute
- Ground ginger
- Ground cloves
- Nutmeg
- Cinnamon
- Vanilla extract
- Butter unsalted
- Eggs
For the icing:
- Swerve confectioner sugar
- Heavy whipping cream
- Vanilla extract
Instructions:
In a mixing bowl, combine the ingredients for the cookies with the exception of the egg. Blend on high using a dough hook attachment until a stiff dough has formed.
Add the egg into the mixing bowl, and blend until a smooth dough forms.
Wrap the dough in plastic wrap, and refrigerate to chill for at least an hour.
Preheat the oven to 350 degrees.
Roll the dough out between parchment paper or two silicone baking mats until it is about half an inch thick.
Use a cookie cutter to cut out gingerbread shapes.
Transfer to a silicone mat or parchment lined baking sheet, and bake for 12-15 minutes until lightly browned on the edges and cooked through.
Let the cookies cool completely.
Mix together the ingredients for the icing, adding heavy whipping cream just a tad at a time until you get the icing consistency that you want.
Decorate the gingerbread cookies with the icing, let sit to harden and serve.
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Keto Gingerbread Cookies Recipe
Equipment
- Plastic Wrap
- Cookie Cutters
- Rolling Pin
- Parchment Paper
- Baking Sheet
- Electric Mixer
Ingredients
Cookies
- 2 cups almond flour
- 1/2 tsp xanthan gum
- 1/2 tsp baking powder
- 1/2 cup swerve brown sugar substitute
- 3 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 6 tbsp butter unsalted, softened
- 1 egg
Icing
- 3 tbsp swerve confectioner's sugar
- 1 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the ingredients for the cookies with the exception of the egg. Blend on high using a dough hook attachment until a stiff dough has formed.
- Add the egg into the mixing bowl, and blend until a smooth dough forms.
- Wrap the dough in plastic wrap, and refrigerate to chill for at least an hour.
- Roll the dough out between parchment paper or two silicone baking mats until it is about half an inch thick.
- Use a cookie cutter to cut out gingerbread shapes.
- Transfer to a silicone mat or parchment-lined baking sheet, and bake for 12-15 minutes until lightly browned on the edges and cooked through.
- Let the cookies cool completely.
- Mix together the ingredients for the icing, adding heavy whipping cream just a tad at a time until you get the icing consistency that you want.
- Decorate the gingerbread cookies with the icing, let sit to harden and serve.
Notes
Net Carbs: 3 Net Carbs
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Easy Keto Holiday Treats
If you enjoyed my keto gingerbread cookies recipe, then you will love these too! These are some of my favorite holiday desserts.
