It's the most wonderful time of the year... and the perfect time for these delicious and fun Keto Gingerbread Cookies. Just because it is the holidays does not mean you need to abandon your goals! These keto cookies taste so good you will not miss the carbs at all!

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I have not made homemade gingerbread cookies in probably 20 years - so I was excited when my daughter asked to make them. I wanted to make Keto Gingerbread Cookies so we could indulge this holiday without going off the rails.

I used all of my favorite Keto Baking Staples - Oh Nuts Almond Flour and Lakanto Monk Fruit Sweetener are two ingredients you will ALWAYS find in my kitchen.

I also was SO super impressed with how well the Keto Chocolate Chips from Explorado Market melted and piped on perfectly to make my little Keto Gingerbread Cookies faces!

Explorado Market has all kinds of delicious Keto Baking Goods - use promo code MOSCATOMOM to save 20% off your order!

Now my Keto Peanut Butter Cookies are hard to beat - but I think these Keto Gingerbread Cookies are even better.

Keto Gingerbread Cookies

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 cup Lakanto Golden Monk Fruit Sweetener
• 1 Tbsp cinnamon
• 1 Tbsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/4 tsp pink Himalayan salt
• 1 1/2 tsp baking powder
• 3/4 cup butter, softened
• 1/2 Tbsp molasses

How To Make Keto Gingerbread Cookies:

Begin by whisking together all dry ingredients - almond flour, coconut flour, cinnamon, ginger, cloves, salt, and baking powder.

In a stand mixer, beat together softened butter and monk fruit sweetener. Add in molasses and mix until well combined.

Slowly add in dry ingredients and mix well.

Form dough into a large ball, cover and refrigerate for at least 30 minutes.

Remove dough from refrigerator and place between two pieces of parchment paper.

Using a large roller, roll dough to about 1/4 thickness. Return to refrigerator for another 30 minutes.

Remove dough and using cookie cutters, cut out your Keto Gingerbread Cookies and place on parchment-lined cookie sheets.

Place cut cookies into the freezer for 20 minutes or refrigerator for one hour to prevent spreading.

Preheat oven to 325*.

Bake cookies in preheated oven 12-15 minutes or until edges begin to set. Cookies will still be super soft to the touch.

Let cool completely before removing from the cookie sheet - approximately 30 minutes.

Decorate your Keto Gingerbread Cookies as desired using Keto Friendly Chocolate Chips or for white icing, mix Swerve Confectioners Sugar with a few drops of almond milk.