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KETO GINGERBREAD COOKIES | THE BEST LOW-CARB AND GLUTEN-FREE HOLIDAY COOKIE RECIPE

A grey plate with gingerbread cookies on it. Green pine branches are above the plate.

5 from 2 reviews

These festive keto gingerbread cookies are just as fun to eat as they are to make! They're perfectly spiced, gluten-free, and decorated with a sugar-free icing. Not to mention each cookie has less than 2 NET CARBS. These low carb gingerbread cookies are one of the best keto cookies to make for the holidays! 

Ingredients

Scale

1/3 Cup (75g) Unsalted Butter

1 Egg

2 Heaping Cups (240g) Almond Flour

3/4 Cup (150g) Brown Swerve

1 Tbsp. Ground Cinnamon

1 Tbsp. Ground Ginger

1/4 Tsp. Ground Cloves

1/8 Tsp. Ground Nutmeg

1/4 Tsp. Salt

1/2 TspBaking Powder

1 Tsp (4g) Unsweetened Cocoa powder - for color

*Optional: 1 Tbsp (14g) of Molasses - to give the cookies more of an "authentic" taste. Adding this will only add 1g carbs per cookie.

ICING:

Just Less Than 1/2 A Cup (65g) Confectioners Swerve

Around 2 Tbsps (30g) Heavy Cream

*NOTE: The glaze may seem thin at first, but if you let it set for a minute or two it should be the perfect consistency. However, if the glaze is too thin, add a bit more Swerve. And if it's too thick add a little bit more heavy cream.

Instructions

  1. In a large mixing bowl, whisk together dry ingredients.
  2. In a separate bowl using a stand mixer or a hand mixer, cream together the butter with Brown Swerve and the egg. 
  3. Add the dry ingredients and mix until thoroughly combined.
  4. Form the dough into a ball and refrigerate for at least 60 minutes. 
  5. Heat oven to 350° F (176°C).
  6. Roll the dough between two large sheets of parchment paper into a 1/2 inch or 1/4 inch thick sheet. You can refrigerate rolled out dough for 15 min to make it more stable.
  7. Line two large baking sheets with parchment paper and set aside.
  8. Using a cookie cutter, cut into shapes and transfer to a lined baking sheet. 
  9. Bake for 8 to 10 minutes
  10. Allow cookies to cool on the baking sheet for at least 10 minutes, then transfer to a wire rack to cool completely. 
  11. Once the cookies have cooled completely, add the Confectioners Swerve to a small bowl, and then add the heavy cream 1 Tbsp at a time until a thick creamy "sauce" consistency forms.
  12. Then, add the glaze to a piping bag or one corner of a ziplock bag.
  13. If using a ziplock bag, twist the bag in half to produce pressure inside it, then cut off a tiny piece of the corner where the icing is.
  14. Pipe the icing onto the cookies to decorate and let it dry.

Notes

The scale up function only scales up the cups and not gram measurements. If using grams, you must scale them up yourself.

Nutrition

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