keto gingerbread cookies

Keto Gingerbread Men cookies - a classic holiday favorite perfect for baking season. Made with low carb ingredients and perfectly spiced with cinnamon, ginger and molasses.

Keto Gingerbread Cookies

almond flour

coconut flour

golden monk fruit sweetener (OR coconut sugar

cinnamon

ginger

cloves

nutmeg

fine sea salt

baking soda

xanthan gum (, you

unsalted butter

black strapped molasses

almond milk (, only as needed if dough seems too dry))

powdered monk fruit sweetener (Swerve or erythritol)

heavy cream or coconut cream

dairy free milk, water

In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, cloves, nutmeg, salt, baking soda and xanthan gum together until combined.

Using a stand mixer or a hand mixer, cream together the butter with monk fruit sweetener until light and fluffy. Add the molasses then slowly add the dry ingredients and mix until thoroughly combined. Add milk (1-2 teaspoons at a time) only as needed until the dough comes together.

Form the dough into a ball and refrigerate for at least 30 minutes, or up to 2 days.

When ready to bake, remove dough from fridge and roll between two large sheets of parchment paper, into a 1/2 inch thickness (for thicker cookies) or 1/4 inch thick (for thinner cookies). Place rolled dough sheet (with parchment papers) on a large baking pan.Place baking pan in the fridge for 1 hour or freezer for 10 minutes.

Line two large baking pans with parchment paper and set aside.

Remove dough sheet from freezer, peel off both parchment papers to ensure the dough is not sticking and lay back on top of bottom parchment sheet. Using a cookie cutter (I used a 3-inch), cut into shapes and transfer to lined baking pans at least 3/4 inch apart. Repeat with remaining dough.

Place baking sheets in freezer for 10 minutes (to avoid spreading. Heat oven to 325 F degrees.Bake (one pan at a time) in preheated oven until cookies are puffy and just set around edges, 12 to 15 minutes, rotating pan halfway through. Be careful not to overbake.

Allow cookies to cool on baking pan for at least 25 minutes, then remove with wide metal spatula to wire rack to cool completely. Repeat with any remaining dough. Decorate as desired or store in an airtight container for up to 3 days or in the freezer for up to 2 months.

In a medium bowl, combine the powdered sweetener with cream until smooth. Add dairy free milk, water or lemon juice as needed to desired consistency.

For Keto Frosting (optional)

Try the gluten free and sugar free version of this cookie classic! Keto ginger snaps are easy to make, extra crispy and particularly good dunked in coffee (or a glass of milk).

Keto Ginger Snaps

tsp ginger

butter (softened)

egg white (beaten)

Combine the dry ingredients - almond flour, Lakanto golden (or another &quot;brown sugar&quot; erythritol) and the spices.

Add the soft butter and blend with an electric mixer until the mix resembles crumbles.

Beat the egg white until stiff and blend into the dough until just combined.

Roll out the dough between 2 sheets of parchment paper and cool in the freezer for 10 minutes or in the fridge for 20 minutes.

Preheat the oven to 180 Celsius / 350 Fahrenheit.

Lift off the top parchment and cut out shapes using cookie cutters.

Using a knife or a spatula, transfer cookies onto a lined baking tray.

Bake for 8-10 minutes until the edges are browned. Let cool completely before handling.

printed out the recipe without reading the notes below.  Found the basic recipe "lacking something" so I added a tsp of blackstrap molasses which gave the cookies the jazz they needed.   Just realized that the notes suggest the blackstrap molasses (brilliant minds think alike?) but alas, had I read on I would have also learned about adding cinnamon and cardamom too or as an alternative. Did need to put dough into fridge after rolling out as it warmed up quickly when rolled out thin.  Gave up using a cookie cutter and used a knife to cut into rectangles. Diabetic husband LOVED them.

I love the flavour of these ginger cookies and will often eat one straight out of the freezer to stop any sweet cravings. Thank you Katrin for all your amazing recipes

Thank you for this recipe! Can coconut palm sugar and/or date syrup be used as the sweetener? If so, how much? One comment says that the recipe can be made without any sweetener. How would that taste?

Get into the holiday spirit with these cute sugar free gingerbread cookies! They have a gluten free hazelnut flour dough and are spiced with cinnamon, ginger and nutmeg. I&#039;ve decorated them with sugar free icing. Great as an edible gift!

Keto Sugar Free Gingerbread Cookies

hazelnuts

Lakanto Golden

tsp bicarb of soda

2.5 tsp ground ginger

/ 75 grams softened butter

erythritol

½ tbsp water or cream

Stir together the dry ingredients in a mixing bowl (hazelnut and almond flour, golden Lakanto, spices, bicarbonate of soda).

Add the soft butter and whisk with an electric whisk until it resembles a crumb. In another bowl, beat the egg white until stiff, then fold through the dough with a spatula until just combined.

Split the dough into 2 and roll between two sheets of greaseproof paper. Then chill in the freezer for 15 minutes. This is an essential step! The dough needs to be very cold so it does not stick to the cookie cutter and the cookies are firm enough to be transferred onto a baking tray.

Preheat the oven to 350F / 180C / 160C fan.

Remove the top sheet of greaseproof paper and cut out using a gingerbread man cutter. Use a knife or spatula to carefully lift onto a greaseproof lined baking tray. Re-roll any remaining dough until all the dough is used up.

If you find the dough warms up too much to cut neatly again just pop back in the freezer.

Bake for 10-12 minutes or until the edges are golden. Allow to fully cool before lifting from the tray and decorating.

To make the icing, mix the sweetener with and water or cream in a small bowl with a spoon until smooth. Place into a piping bag with a fine nozzle or use a ziploc / disposable piping bag and finely snip off the end. Ice and allow to set for 30 minutes.

I decided to try pecan flour with the almond flour instead of the hazelnut flour and the dough turned out nice but when I tried to use my snowflake cookie cutter, they fell apart as I tried to lift it off the parchment even after 15 min in freezer. So I just made a log and sliced... cookies have a really good flavor and a nice texture. Don't know if adding xanthum gun would help make the cookie dough less likely to fall apart? I meant to add it, but forgot. All good, love the ginger flavor and I also added cloves and vanilla

Top 3 keto gingerbread cookies recipes from across the web

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Keto Ginger Snaps

Keto Sugar Free Gingerbread Cookies

Top 3 keto gingerbread cookies recipes from across the web

The most viewed keto gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Keto Gingerbread Cookies

Keto Ginger Snaps

Keto Sugar Free Gingerbread Cookies

The most viewed keto gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine