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top view of almond flour gingerbread cookies

Keto Gingerbread Cookies

Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings 24 Cookies
Calories 123kcal

Ingredients

Cookies:

Icing:

  • 1 Cup Confectioners Swerve or Lakanto (note 3)
  • 1 Egg White
  • 1/4 Teaspoon Vanilla

Instructions

  • Dry ingredients. In a medium bowl, combine the almond flour (2 1/2 cups), xanthan gum (1 teaspoon), baking soda (1/2 teaspoon ), baking powder (1 teaspoon), and salt (1/2 teaspoon). Set aside.
  • Wet ingredients. In a large bowl, combine the melted butter (3/4 cup), granular erythritol (3/4 cup), dark molasses (2 teaspoons ), cinnamon (2 teaspoons), ginger (2 teaspoons), and allspice (1/4 teaspoon) using an electric mixer. Beat in the egg (1). Slowly, add the flour mixture to the wet ingredients and fully combine.
  • Chill. Wrap in saran wrap, and place in the fridge for 1 hour.
  • Roll + shape. Divide the chilled dough in half. Keep one in the fridge, and roll the other between 2 sheets of parchment until 1/4" thick. Press cookie cutters (note 4) into the dough. Move cookies to a parchment paper-lined rimmed baking sheet, leaving 1" in between -- if the cookies are hard to move, place them in the fridge for 10 minutes, then try again using a thin spatula (this will help to harden the butter, and make them easier to move).
  • Chill + bake. Preheat oven to 350 F. Once on the baking sheet, place cookies in the freezer for 10 minutes. Bake in preheated oven for 12-14 minutes. You'll know they're done once the edges begin to brown. Allow cookies to cool on the baking sheet before transferring them to a cookie rack. Meanwhile, roll scrap dough, and repeat the steps above.
  • Frosting. In a medium bowl, combine the egg white (1), vanilla (1/4 teaspoon), and confectioners erythritol (1 cup). Transfer frosting to a pastry bag, or a resealable bag with a small hole cut in the tip.
  • Decorate + EAT! Decorate cookies once cooled completely, and enjoy!

Notes

  1. Almond Flour - Using fine-grained almond flour will give your gingerbread cookies the most "flour-like" results. Bob's Red Mill, Trader Joe's, or Costco brands are perfect. 
  2. Xanthan Gum binds this gluten free flour together. Don't skip or sub (guar gum won't work here).
  3. Lakanto, Swerve, or Erythritol. Erythritol is 70% as sweet as Lakanto and Swerve, so if using a different brand, adjust your cookie's sweetness accordingly. 
  4. Cookie cutters. I used these gingerbread cookie cutters.

Nutrition

Calories: 123kcal | Total Carbohydrates: 3g | Protein: 3g | Fat: 12g | Sodium: 179mg | Fiber: 1g | Sugar: 1g | Net Carbs: 2g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com