Who doesn't love a good gingerbread cookie around the holidays? We certainly do! This recipe for a keto gingerbread cookie looks, feels, and tastes like the real thing! It also pairs really well with our Royal Icing to make keto gingerbread houses and keto gingerbread men. Let us know what you think!
Prep Time: 20 Minutes
Rest Time: 20 Minutes minimum
Bake Time: 20 Minutes
Total Time: ~1 hour
Servings Per Recipe: 12
Macros Per Serving:
Total Carbs: 7g
Sugar Alcohols: 4g
Net Carbs: 1g
*Macros do not include the icing
(Ingredients can be purchased by clicking on the green link)
1 ¼ Cup Almond Flour
1 TSP Xanthan Gum
½ TSP Baking Powder
¼ TSP Baking Soda
⅛ TSP Pink Salt
1 TSP Ground Ginger
½ TSP Ground Cinnamon
⅛ TSP Ground Clove
2 TBSP Butter, Softened
¼ Cup Brown Swerve
1 TSP Vanilla Extract
Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information.
Let's Do This:
Combine almond flour, xanthan gum, baking powder, baking soda, pink salt, ground ginger, ground cinnamon, and ground cloves in a medium sized mixing bowl.
Whisk together until well combined and all clumps have been broken up.
In a large mixing bowl (or stand mixer), combine butter, brown swerve, egg, lakanto, and vanilla.
Mix with electric mixer (or stand mixer) until no more clumps exist. The brown sugar substitute like to clump.
Add your dry ingredients into your wet ingredients in 2 parts, mixing well in between.
Once combined, form a ball with the dough.
Wrap the dough ball in plastic wrap.
Let sit for at LEAST 20 minutes. Ideally an hour.
Preheat your oven to 275F.
Remove plastic wrap from dough, and get your rolling pin.
Use almond flour to lightly coat the surface that you will be rolling on. TIP: The plastic wrap can be placed on top of the dough so that it doesn't stick to the pin. See video.
Roll dough to a 1/8 inch thickness.
Use cookie cutters or a jar lid to cut your cookie shapes.
Bake them on a parchment paper lined baking sheet for 20-22 minutes.
Allow cookies to cool for at least 10 minutes, then transfer to a cooling rack.
Allow cookies to fully cool before eat. Leaving them overnight will give you a nice snap.
If you're going to ice them, check out our Royal Icing recipe!