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Keto Gingerbread Cookies

Published: Nov 25, 2019 · Modified: Apr 17, 2020 · This post may contain affiliate links

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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!

keto gingerbread cookies

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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.

four keto gingerbread cookies with coffee

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!

womans hand holding keto gingerbread cookie

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.

four low carb gingerbread cookies on a white plate
Keto Gingerbread Cookies

Keto Gingerbread Cookies

Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 2 hours 15 minutes

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

Instructions

  1. Begin by whisking together all dry ingredients - almond flour, coconut flour, cinnamon, ginger, cloves, salt, and baking powder.
  2. In a stand mixer, beat together softened butter and monk fruit sweetener. Add in molasses and mix until well combined.
  3. Slowly add in dry ingredients and mix well.
  4. Form dough into a large ball, cover and refrigerate for at least 30 minutes.
  5. Remove dough from refrigerator and place between two pieces of parchment paper.
  6. Using a large roller, roll dough to about 1/4 thickness. Return to refrigerator for another 30 minutes.
  7. Remove dough and using cookie cutters, cut out your Keto Gingerbread Cookies and place on parchment-lined cookie sheets.
  8. Place cut cookies into the freezer for 20 minutes or refrigerator for one hour to prevent spreading.
  9. Preheat oven to 325*.
  10. Bake cookies in preheated oven 12-15 minutes or until edges begin to set. Cookies will still be super soft to the touch.
  11. Let cool completely before removing from the cookie sheet - approximately 30 minutes.
  12. Decorate as desired using Keto Friendly Chocolate Chips or for white icing, mix Swerve Confectioners Sugar with a few drops of almond milk.

Notes

It is incredibly important that you freeze cut cookies before baking to ensure they keep their shape.

Cookies will not appear to be "done" when you remove them from the oven - be careful not to overcook.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Explorado Market Keto Chocolate Chips
    Explorado Market Keto Chocolate Chips
  • Monk Fruit: Best Sugar Substitute for Keto | Lakanto
    Monk Fruit: Best Sugar Substitute for Keto | Lakanto
  • Oh Nuts Almond Flour
    Oh Nuts Almond Flour
Nutrition Information
Yield 36 Serving Size 1
Amount Per Serving Calories 78Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 10mgSodium 62mgCarbohydrates 3gNet Carbohydrates 0gFiber 1gSugar 1gSugar Alcohols 0gProtein 2g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom

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