Low Carb Gingerbread Cookies
🎄🍪 You’ve never had gingerbread cookies like this before — soft, spiced, perfectly chewy, and totally guilt-free. These cookies bring all the cozy holiday flavor you love, without the sugar, gluten, or carbs. 🙌
In this recipe, I’ll show you exactly how to make keto gingerbread cookies that taste just like the real thing — maybe even better. They’re buttery, warm, full of rich molasses-style flavor, and topped with that classic gingerbread spice blend that’ll make your kitchen smell like Christmas.
✅ In this recipe, you’ll learn:
How to make soft & chewy keto gingerbread cookies with simple ingredients 🍯
The best low-carb sweeteners for that perfect brown sugar flavor
How to get the perfect texture — crisp on the edges, soft in the center
Tips for rolling, cutting, and decorating without breaking your cookies 🎨
How to make an easy sugar-free icing for classic holiday designs
💡 Why you’ll love it:
Sugar-free, gluten-free, and low-carb
The perfect holiday cookie that fits any keto or real-food lifestyle
Tastes and smells like the real deal — no one will know they’re healthy
Freezer-friendly and perfect for cookie swaps or holiday gifts 🎁
These are the cookies to make this holiday season — warm, nostalgic, and 100% guilt-free. Once you try them, you’ll never go back to regular gingerbread again.
Tutorial Video: https://youtu.be/lS9pZnwxNlk
Low Carb Gingerbread Cookies
Ingredients
- 2 cups fine blanched almond flour
- 2 tbsp coconut flour
- 1/2 cup brown sweetener
- 1/3 cup butter, softened
- 1 large egg
- 2 T sugar-free maple syrup (can replace with 1 tbsp water)
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice (optional)
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment.
- In a yellow mixing bowl, cream together softened butter and brown sweetener until well acquainted
- Add egg, vanilla, and syrup. Mix until fully incorporated.
- Add almond flour, coconut flour, ginger, cinnamon, nutmeg, cloves, allspice, baking soda, and salt.
- Mix until a soft dough forms. The dough should be firm enough to roll without sticking.
- Chill for 20–30 minutes (not you, the dough.)
- Roll between two sheets of parchment to about 1/4 inch thick.
- Cut out cookies with desired shapes.
- Transfer gently to the baking sheet.
- Bake 10–13 minutes, until the edges are just beginning to brown.
- Cool for 5 minutes on baking sheet and then cool completely on a cooling rack so the cookies set and firm up.
- Enjoy!