When it comes to holiday baking, the first thing that comes to mind is gingerbread cookies. There is something about the cookies that just screams Christmas. I remember eagerly waiting for these cookies to be baked as a child so that I could decorate them. Of course, the best part was actually eating them. Though my fondness of these cookies remains, I know that these aren’t exactly the healthiest of options. So, I decided to search out a healthy version. My friend Kristin, over at Tales From Home, agreed to help me out with this guest post by creating a keto gingerbread cookies recipe. However, if you are looking for the regular sugar-loaded kind, then be sure to visit her blog for my gingerbread cookie recipe.
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Gingerbread cookies are pretty common at Christmas. They have become more than a simple dessert and are often seen as a traditional Christmas symbol. There are gingerbread decorations, recipes, flavored beverages, they even appear on the odd “ugly” Christmas sweater! A Christmas without Gingerbread is barely a Christmas at all! And yet I was kind of worried when my husband and I started the Keto way of eating. When we first started the word cookie didn’t seem to mesh well with a low carb diet! Thankfully I have since learned better. Converting recipes to become Keto-friendly is not difficult at all and recipes like the one for these Keto gingerbread cookies prove that they can taste just as delicious as the originals!
Keto Gingerbread Cookies
Keto Gingerbread Cookies Ingredients
- 1 Egg
- 1 1/2 tsp Baking Soda
- 3/4 cup Butter (softened slightly)
- 1/2 cup Truvia Brown Sugar Replacement
- 3/4 cup Sugar-Free Maple Syrup
- 3 cups Almond Flour
- 1/4 cup Coconut Flour
- 2 tsp Ground Ginger
- 1 1/2 tsp Ground Cinnamon
- 3/4 tsp Ground Cloves
- 1/4 tsp Salt
- 1-2 Cups Swerve Confectioners Sugar
- 3-4 Tbsps Heavy Whipping Cream (approximately)
Keto Gingerbread Cookies – Directions
- In a large mixing bowl use a fork or a hand mixer to cream together your softened butter and Truvia brown sugar replacement. Mix until it is nicely fluffy looking and well combined.
- Add your egg and sugar-free maple syrup to your butter/brown sugar mixture and combine well.
- In a second bowl combine your two flours, ginger, cinnamon, cloves, and baking soda. Mix well.
- Slowly add your dry mixture to your wet mixture. Add a cup or so and then mix well. Repeat until all the dry mix has been added.
- Chill your mixture in the fridge for 2-3 hours until it has stiffened slightly.
- Once chilled roll your dough out between two sheets of parchment paper. If your dough is cold enough you can now use a cookie cutter and spatula to cut out your gingerbread men. Like most keto dough recipes, however, this one is prone to be extra sticky. I found it easiest to roll out m sheet and then stick it in the freezer for 15-20 minutes before cutting.
- Cook at 350 degrees for 10-15 minutes. 10 minutes will yield you softer chewier cookies, 15 will make them a bit sturdier. Cook to your gingerbread preference.
- Allow your cookies to cool completely
- While your cookies are cooling its time to make your icing! In a small bowl add your Swerve confectioners sugar. Slowly add 1tbsp of Heavy whipping cream at a time and mix until your icing is of your desired consistency. Use a smaller amount of heavy whipping cream for a thicker icing and more for a thinner icing.
- Pipe your icing onto your fully cooled cookies using a small piping tip and bag.
After eating these cookies I have come to the conclusion that this recipe would also make a pretty great gingerbread loaf if baked in a bread pan rather then cooling it in the fridge. Warm and slathered with some butter would be quite divine! Cooking times would have to be adjusted and experimented with but I might give it a go!