Keto Gingerbread Cookies

You know its Christmas when you see gingerbread men and homes decorated with icing. Sacrificing sugar and carbohydrates during this time is a serious challenge. Great news! Keto has so far blessed the holidays with this alternative recipe. And to be honest, I like these cookies more then the original gingerbread ingredients! They stay moist even after several days. The main ingredient for these are the cloves and ginger. In altering this recipe, the original ingredients request molasses. Unfortunately, molasses is very high in carbohydrates. Not to worry though, its not really missed here. To replace the sweetness it provides, I added a few drops of liquid stevia. Although I say to add half a teaspoon of cloves, I have to admit, I added one full teaspoon for my own personal preference. It depends how strong of a taste you’d prefer.

Lets talk about the best part about this cookie, the icing! The usual icing for gingerbread cookies mainly consist of powdered sugar and egg whites. I decided to use my favorite recipe for frosting; click the link to view. This is a cream cheese frosting is mixed mainly with cinnamon and powdered swerve. The combination of the cinnamon with the cream cheese brings out the flavors of the cookie. When it comes to serving sizes in your carbohydrates consumption, it honestly depends on your cookie cutter and the width of the dough per cookie. I would suggest finding a mini set of cookie cutters in order for each cookie to come out to 7g carbohydrates. The cookie cutter I bought is a bit large, coming out to 20g carbohydrates a cookie. There goes your entire day of eating if you choose this size. Its important to be mindful of staying in ketosis while still allowing yourself to indulge. If you can, find a smaller cookie cutter, break the cookies and weigh each portion to get a resealable carbohydrate amount. Unless you plan your meals around the cookie! I am guilty of that, but hey, its the holidays! In addition, the width I suggest per cookie would be a 1/4 inch. A baking roller is preferred for this process, as it makes the dough even level all around. These treats bake fast, 20 min is enough time to leave them moist for several days! Enjoy!

Keto Gingerbread Cookies

  • Servings: 12
  • Difficulty: medium
  • Print

great alternative to gingerbread cookies


    • 4 Cups Almond Flour
    • 1 Cup Swerve
    • 1/4 Cup Coconut Flour
    • 2 tbsp Ground Ginger
    • 1 tbsp Ground Cinnamon
    • 2 tsp Gluten Free Baking Powder
    • 1 tsp Xanthan Gum
    • 1/2 tsp Himalayan Salt
    • 1/2 tsp Ground Cloves
    • 2 Eggs
    • 1/4 Cup Melted Coconut Oil
    • 1 tsp Vanilla Extract
    • Liquid Stevia (generous drops to your liking)

Personal Preference for Ingredients and Macros provided

  • Trader Joe’s Blanched Almond Flour
  • Bob’s Red Mill Coconut Flour
  • Bob’s Red Mill Xanthan Gum
  • 365 WholeFoods brand Ground Cloves
  • Trader Joe’s Baking Powder
  • Now Better Stevia Liquid Sweetener
  • Swerve Sweetener, Confectioners


Instructions for Cauliflower:

  1. In a mixing bowl, mix together dry ingredients: almond flour, coconut flour, xanthan gum, swerve, ground cinnamon, ground ginger, salt, and cloves.
  2. Then, add eggs, melted coconut oil, vanilla extract, and liquid stevia. Mix together to form dough. T
  3. With a baking roller and parchment paper, roll out cookie dough to 1/4 inch thickness. Press cookie cutter onto dough and repeat.
  4. Place cookies on baking pan with parchment paper or nonstick cooking spray. Place in oven.
  5. Leave to back for 20 minutes until golden brown and remove from oven.
  6. Let cool for a couple of minutes before decorating with icing.

Macros with my ingredients:

Total (727g) 16g cookie
Fat 275g 6g
Protein 97g 2g
Carbohydrates 323g 7g
Fiber 46g 1g
Calories 3043g 67g
%d bloggers like this: