Keto Gingerbread Cookies Recipe
My keto gingerbread cookie recipe yields crisp, chewy, dunk-worthy cookies. They're full of delicately spiced gingerbread flavor. Only 2 grams net carbs.
How to Make the Best Keto Gingerbread Cookies
These keto gingerbread cookies are a festive, low-carb treat that proves you don’t have to sacrifice holiday flavors when following a ketogenic diet. With just 2 grams of net carbs per cookie and made with almond flour instead of traditional wheat flour, these gingerbread delights are perfect for anyone watching their carbohydrate intake. The warm, spiced gingerbread flavor comes through beautifully, delivering all the cozy nostalgia of classic cookies without the guilt.
What makes this recipe special is its versatility and remarkable texture—the cookies bake up crisp on the edges and wonderfully chewy in the center, making them ideal for dunking in coffee or enjoying on their own. The homemade frosting using egg white and sugar-free powdered sugar adds an elegant finishing touch. You can use traditional gingerbread man cookie cutters for a festive presentation, or opt for simple circular shapes for everyday enjoyment.
Whether you’re celebrating the holidays on a keto diet or simply looking for a delicious low-carb dessert option, these gingerbread cookies are a proven winner. The recipe makes a generous 12 cookies, and they store well in an airtight container, making them perfect for meal prep or gifting to fellow keto enthusiasts.
Keto Gingerbread Cookies
My keto gingerbread cookie recipe yields crisp, chewy, dunk-worthy cookies. They're full of delicately spiced gingerbread flavor. Only 2 grams net carbs.
Ingredients
Dough
Icing
Instructions
Dough Preparation
- In a mixing bowl, combine the almond flour, baking powder, brown sugar substitute, and gingerbread spice and mix well.
- In a separate bowl, whisk together the egg, softened butter, and vanilla extract. Carefully fold in the dry ingredients and mix well. Using your hands, gently knead the dough and form a ball shape.
- Cover the ball of dough completely in plastic wrap. Press down on it, and refrigerate for 45 minutes.
Baking
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- Place a large sheet of parchment paper onto a kitchen surface. Place the ball of dough on top and remove the plastic. Place the second sheet of parchment paper on top. Using a rolling pin, roll out the dough until about 1/4 to 1/2 inch in thickness. Using a gingerbread man cookie cutter (or circular ones), cut out cookies and place them on the lined sheet.
- Bake the cookies for 12-15 minutes, until the edges just begin to brown. Remove from the oven and let them cool completely, before icing them.
Icing
- Whisk together the egg white and lemon juice until stiff peaks form.
- Gradually fold in the sugar free powdered sugar until smooth and spreadable.
- Ice the cooled cookies and allow to set before serving.
Notes
- See recipe notes for gingerbread spice blend details.
- Only 2 grams net carbs per cookie.
- These cookies are crisp on the outside and chewy on the inside.