Table of Contents
Are you on the hunt for the perfect holiday treat that won’t throw you off your low-carb lifestyle? Look no further! These low-carb gingerbread cookies are just what you need to bring some festive cheer to your keto-friendly diet. Imagine biting into a soft, spiced cookie that tastes just like traditional gingerbread, but without all the carbs. These cookies are not only delicious but also super fun to make.
Whether you’re rolling out dough with the kids or baking a batch for a friend, these healthy cookies are sure to spread smiles. Plus, they’re ideal for anyone managing their sugar intake. So, preheat your oven and get ready to fill your home with the irresistible scent of Christmas, keto-style!
Why You’ll Love This Keto Gingerbread Cookie Recipe
- Keto-Friendly: Perfect for low-carb diets.
- Sugar-Free: Great for diabetics and health-conscious foodies.
- Gluten-Free: If you’re sensitive to gluten.
- Easy to Bake: Simple, straightforward recipe.
- Fun to Decorate: Get creative with your cookie shapes!
- Ideal for Gifting: Share the joy with friends and family.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Whipping up these yummy cookies is a snap – you just need a handful of simple ingredients!
Gingerbread Cookies
- Almond Flour: The perfect base for gluten-free, low-carb baking.
- Whey or Egg White Protein Powder: Helps to bind the ingredients and add structure.
- Granulated Low-Carb Sweetener: For that sweet touch without the carbs. You can use Allulose, or Sukrin Gold.
- Gingerbread Spices: Ginger powder, cinnamon, and nutmeg. The classic trio that gives these cookies their signature gingerbread flavor. If you want to spice the cookies up a notch, why don’t you try our Christmas Spice Extract?
- Sea Salt: Just a pinch to enhance all the flavors.
- Eggs: The essential binder for your cookie dough.
- Butter: Adds richness and helps create a tender texture. Use unsalted.
- Vanilla Extract: For a lovely, subtle aroma. Use sugar-free vanilla extract or vanilla bean powder.
- Yacon Syrup or Blackstrap Molasses: A dash for color and depth in flavor.
Royal Icing
- Egg White: The base of your sugar-free icing.
- Powdered Low-Carb Sweetener: Gives the icing its structure without the sugar. Allulose or Erythritol work best.
- Fresh Lemon Juice: A tiny bit for a nice, zesty kick.
- Granulated Xylitol (Optional): For frosted effect.
Absolutely! You can use ground sunflower seeds in the same ratio as almond flour. Keep in mind, this might change the flavor a bit, but they’ll still be delicious.
Coconut flour won’t work well in this recipe, as it’s super absorbent and won’t give you that nice, crunchy cookie texture we’re aiming for.
No worries! Just use a white low-carb sweetener and add an extra teaspoon of blackstrap molasses for that rich taste and color. If you’re watching your carbs closely, opt for yacon syrup instead. Either way, the change in carbs per cookie will be really small.
How To Make Low-Carb Gingerbread Cookies
Prep Your Ingredients. Start by getting all your ingredients measured and ready. In low-carb baking, precision is key, so a kitchen scale can be a big help.
Mix Dry Ingredients. In a large mixing bowl, combine all your dry ingredients. This includes your almond flour, protein powder, sweetener, and all those yummy spices.
Add Wet Ingredients. Melt the butter, then add it to your dry mix along with the eggs, vanilla, and yacon syrup or molasses. Beat everything on low until you’ve got a nice, soft dough.
Chill the Dough. Wrap your dough in cling-wrap and shape it into a thick disc. Pop it in the fridge for at least two hours, or even overnight if you’re planning ahead.
Roll and Cut. Preheat your oven. Take the dough out of the fridge and divide it. Roll out one section at a time between parchment paper or silicone mats. Aim for about ¼ inch (½ cm) thickness. Choose your favorite cookie cutters for fun shapes!
Bake Those Beauties. Bake your cookies for 8 to 12 minutes at the right temperature. They should be just perfect when they start to turn golden brown.
Whip Up the Royal Icing. For the icing, first sift your powdered low-carb sweetener into a bowl. Then, add in the egg white and fresh lemon juice. Mix everything on low until it’s combined, then beat it until smooth and glossy.
Cool and Decorate. Let the low-carb gingerbread cookies cool completely. Then, get creative with the royal icing – this is where you can really have some fun! For an extra special touch, dip the iced cookies in xylitol crystals. It gives them a lovely, frosty look.
Tips for Best Low-Carb Gingerbread Cookies
- Consistency Is Key: For the dough, make sure it’s neither too wet nor too dry. It should be easy to roll out and hold its shape.
- Even Rolling for Perfect Thickness: To roll your dough evenly, try using two wooden sticks or dowels as guides. Place them on either side of your dough, and then roll out the dough with a rolling pin, using the sticks as your guide. This will help you achieve a uniform thickness across all your cookies, which is key for even baking.
- Temperature Control: Bake at the exact temperature specified. Oven temperatures can vary, so using an oven thermometer can help achieve the best results. Depending on your oven, you may need to rotate the tray halfway for even baking.
- Patience Pays Off: Don’t skip the chilling step for the dough. It helps in handling the dough better and ensures the cookies keep their shape while baking. Too sticky? It needs more chilling!
- Keep an Eye on the Time: Baking times may vary slightly depending on your oven and the size of your cookies. Start checking a few minutes before the timer goes off to prevent over-baking.
- Perfect Icing with the 8 Second Test: To check the consistency, try the eight-second test: drag a knife through the icing and count how long it takes for the pattern to disappear. It should take about eight seconds for the perfect piping consistency. If it’s too thick, just add a tiny bit of water until you get it just right.
- Icing Technique: When icing the cookies, let the base layer dry completely before adding more layers or details. This will give your decorations a neat, professional look.
Storage Instructions
Once they’ve completely cooled, store the cookies in an airtight container. Keep them at room temperature for up to a week. They’ll stay fresh and tasty!
Yes, you certainly can! If you want to save some for later, just pop them in a freezer-safe container or bag. They can be frozen for up to 6 months. When you’re ready to enjoy them, just thaw at room temperature or in the fridge.
If you plan to store them for a longer time, it’s best to freeze the cookies without icing. You can add the icing after thawing them for a fresher taste and look.
Tools for Low-Carb Gingerbread Cookies
- Kitchen Scale: Precision is crucial in low-carb baking, so a kitchen scale is a must for measuring ingredients accurately.
- Electric Mixer: This will help you beat the dough to the right consistency, especially for the icing.
- Rolling Pin: Essential for rolling out your cookie dough evenly.
- Cookie Cutters: Get creative with different shapes and sizes for your gingerbread cookies.
- Baking Sheets: For baking your cookies. Using parchment paper or silicone baking mats can help prevent sticking and ensure even baking.
- Piping Bag and Nozzles (for icing): If you’re going for detailed icing designs on your cookies.
- Cling Wrap: For chilling your dough in the fridge.
Low-Carb Gingerbread Cookies
Ingredients
Gingerbread Cookies
- 3 cups almond flour
- ⅔ cup whey protein powder (or egg white protein powder)
- ½ cup brown sugar substitute (such as Sukrin Gold)
- 3 tbsp ginger powder
- 2 tbsp cinnamon
- 1 tsp nutmeg
- ½ tsp sea salt
- 3 large eggs
- ½ stick unsalted butter
- 1 tsp sugar-free vanilla extract (or ¼ tsp vanilla bean powder)
- 2 tsp yacon syrup (or 1 tsp blackstrap molasses)
Royal Icing
- 1 large egg white
- 1 ½ cups powdered low-carb sweetener (such as Allulose or Swerve)
- ¼ tsp fresh lemon juice
Instructions
- Measure all ingredients using a kitchen scale for accuracy.
- Combine almond flour, protein powder, sweetener, and spices in a large bowl.
- Melt butter and add to the dry mix along with eggs, vanilla, and yacon syrup or molasses; beat until a soft dough forms.
- Wrap dough in cling-wrap, shape into a disc, and refrigerate for at least 2 hours or overnight.
- Preheat oven to
340 °F (170 °C), or 375 °F (190 °C). - Roll out dough between parchment paper or silicone mats to ¼ inch (½ cm) thickness; cut into shapes.
- Bake cookies for 8 to 12 minutes until golden brown.
- Cool cookies completely before decorating.
- For icing, sift powdered sweetener into a bowl; add egg white and lemon juice, then beat until smooth.
- Once cookies are cool, decorate with royal icing using a piping bag.
Nutrition
Notes
- Serving Size: 1 to 4 cookies. Nutrition facts are per one decorated cookie.
- Dough Rolling: For evenly rolled dough, use guide sticks on each side.
- Cookie Cutters: Get creative with different shapes and sizes for your gingerbread cookies.
- Even Baking: Depending on your oven, you may need to rotate the tray halfway for even baking.
- Icing Consistency: For smooth icing, perform the eight-second consistency test: drag a knife through the icing and count how long it takes for the pattern to disappear. It should take about eight seconds for the perfect piping consistency. If it’s too thick, just add a tiny bit of water until you get it just right.
- Frosty Finish: For a frosty look, gently press the iced cookies into xylitol crystals.
- Storage: Place in an airtight container at room temperature for up to a week or freeze for up to 6 months.
- Thawing: For frozen cookies, thaw at room temperature before serving or decorating.
These gingerbread cookies are fabulous—simple to make and totally festive without all the carbs! Yep, had to give them a test drive LOL.
It’s never too late or too early to make these cookies! 🙂