These keto gingerbread cookies are perfectly crispy, chewy, and take 10 minutes to bake! They’re made with just 6 ingredients, use just ONE bowl, and have less than 2 grams of net carbohydrates.
During the holiday season, there are a handful of keto cookie recipes that I keep making over and over again. If i don’t Almond flour biscotti, Sugar Cookies or classic Christmas cookies, there is a sure bet that I will roll out dough to make keto gingerbread cookies.
Gingerbread is something I only recently added to my baking repertoire. For a long time I really struggled to make the perfect biscuit made with low carb flours. After many tries and failures, I finally came up with the perfect keto gingerbread recipe!
Why this keto gingerbread will make everyone rave-
- 6 ingredients. Other gingerbread recipes have a laundry list of ingredients, but this low-carb version only has SIX.
- A bowl. All you need to whip these cookies up is a bowl so cleaning up is minimal.
- Made with almond flour. Not only is almond flour a low-carb flour, it also gives these biscuits the perfect texture.
- Easy to do in advance. Double up the dough and keep a ball of dough frozen for up to two months before baking!
What I love about this recipe is that the texture absolutely gets to the point. thick, soft and slightly tender. The secret to making the best keto gingerbread is to use a brown sugar substitute– It gives the biscuits a subtle molasses taste WITHOUT needing molasses!
What you need to make these cookies
For the cookies.
- Almond flour – blanched or super fine almond flour must be used, NOT almond flour. Almond flour makes a gritty and darker gingerbread, which is not what we want!
- Granulated sweetener of your choice i prefer a brown sugar substitute, as it gives the biscuits the very subtle molasses taste.
- Gingerbread spices A mixture of cinnamon, ginger, cloves and allspice.
- Baking powder- Adds some height and depth to the biscuits.
- Egg- Egg at room temperature.
- butter– soft, unsalted butter. You can also use melted coconut oil.
- Vanilla extract a must for every good biscuit!
For the keto royal glaze.
- protein– Make sure there is no egg yolk in it.
- Lemon juice– works with the egg white to create a stable glaze.
- Icing sugar substitute– a keto alternative to powdered sugar, skip the expensive convenience brands and make your own.
How do you make keto gingerbread cookies?
Start by placing your dry ingredients in a large bowl and stirring until they blend. In a separate bowl, whisk the remaining ingredients together. Add the dry to the wet and mix gently until combined. Lightly knead the dough with your hands until smooth.
Then wrap the dough in cling film, press it into a thick slice and place in the refrigerator for at least 45 minutes. Once the dough has cooled, place it between two sheets of parchment paper and roll it out until it is about 1/2 inch thick. Cut out biscuits and place on a parchment-lined baking sheet.
Now bake the cookies for 12-15 minutes, until the edges are just brown. Take them out of the oven and let them cool completely before glazing them.
Tips for the best gingerbread cookies made from almond flour
- Put the dough in a cool place before rolling it out so that the biscuits keep their shape and don’t overflow.
- Change the shapes depending on what cookie cutters you have on hand.
- Don’t bake the cookies too long as they will continue to set as they cool.
- Avoid icing the cookies until they are completely cool.
Instructions for storage and freezing
- To store: These cookies keep well covered at room temperature for up to 1 week. If you want them to last longer, you can keep them in the refrigerator.
- Freeze: Put leftovers in a ziplock bag and store them in the freezer for up to 6 months.
More gingerbread recipes to try out
frequently asked Questions
Should gingerbread be hard or soft?
Commercial gingerbread cookies are on the harder side as they have a very long shelf life. Homemade gingerbread cookies should have the happy balance between firm around the edges and slightly soft and chewy in the middle.
Why is molasses used in gingerbread?
Molasses refines the gingerbread spices used. Since molasses is not keto friendly, a brown sugar substitute is used to add some molasses flavor.
Why are my gingerbread cookies boring?
If you don’t use enough seasoning or leave out the royal icing, your cookies tend to be bland.
In a mixing bowl, combine your dry ingredients and mix well until bonded together.
In a separate bowl, whisk the egg, softened butter, and vanilla extract. Carefully fold in the dry ingredients and mix well. Carefully knead the dough with your hands and shape it into a ball.
Cover the ball of dough completely in plastic wrap. Press on it and refrigerate for 45 minutes.
Preheat the oven to 180C / 350F. Line a large baking sheet with parchment paper and set aside.
Place a large sheet of parchment paper on a kitchen surface. Place the ball of dough on top and remove the plastic. Place the second sheet of parchment paper on top. Use a rolling pin to roll out the dough until it is about 1/4 to 1/2 inch thick. Cut out biscuits with a gingerbread man (or round) cookie cutter and place on the lined sheet metal.
Bake the cookies for 12-15 minutes, until the edges are just beginning to brown. Remove from oven and let cool completely before glazing.
For the icing on the cake
Whisk egg white and lemon juice. Carefully fold in the powdered sugar until a thick glaze remains. If it’s too thin, add more powdered sugar.
* If you don’t have gingerbread spice, mix 1/2 teaspoon of cinnamon, nutmeg, ginger, and allspice.
TO STORE: These cookies keep well covered at room temperature for up to 1 week. If you want them to last longer, you can keep them in the refrigerator.
FREEZE: Put leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Recipe adapted from here.
Portion: 1cookie | Calories: 151kcal | Carbohydrates: 5G | Protein: 5G | Fat: 14thG | Sodium: 85mg | Potassium: 16mg | Fiber: 3G | Vitamin A: 141IE | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg | NET CARBONS: 2G