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Keto Gingerbread Cookies Recipe (Christmas Treats)

These keto gingerbread cookies bring the holiday flavors you love without the carbs! Soft, spiced with ginger, cinnamon, and nutmeg, and perfect for anyone on a keto diet. An easy recipe that tastes just like the classic, but keto-friendly and sugar-free.

Ingredients

Scale
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup powdered erythritol or monk fruit sweetener
  • 1 large egg
  • 1/4 cup unsalted butter, softened
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Optional Icing

  • 1/2 cup powdered erythritol
  • 12 tbsp unsweetened almond milk
  • 1/2 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Combine dry ingredients in a medium bowl: almond flour, coconut flour, sweetener, ginger, cinnamon, nutmeg, cloves, baking powder, and salt.
  • Cream the butter in a separate large bowl until smooth. Add egg and vanilla extract, mixing until well combined.
  • Mix dry and wet ingredients until a dough forms. Add a teaspoon of water if needed for texture.
  • Roll out the dough between two sheets of parchment paper to about 1/4-inch thickness.
  • Cut out shapes with cookie cutters and place on the lined baking sheet.
  • Bake for 8–10 minutes, or until the edges are golden. Let the cookies cool completely on the baking sheet.
  • Optional Icing: Mix powdered sweetener, almond milk, and vanilla until smooth. Pipe or drizzle onto cooled cookies.

Notes

  • Chill dough for 10–15 minutes if too soft to roll.
  • Store cookies in an airtight container at room temperature for up to a week or freeze for up to a month.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition