Chewy Keto Gingerbread Cookies (Low Carb & Gluten Free)
Missing holiday treats? These soft, spiced Keto Gingerbread Cookies are sugar-free, gluten-free, and come together in under 30 minutes. Perfect for the holidays!
Emily Neat
Author
Recipe
Ingredients
- 2 cups Almond flour (super fine)
- 1/4 cup Coconut flour
- 1/2 cup Butter, softened
- 1/2 cup Brown sugar sweetener (like Swerve or Lakanto)
- 1 large Egg
- 1 tsp Vanilla extract
- 2 tsp Ground ginger
- 1 tsp Cinnamon
- 1/4 tsp Ground cloves
- 1/4 tsp Nutmeg
- 1/2 tsp Baking powder
- 1/4 tsp Xanthan gum (optional, for texture)
- Pinch of salt
Instructions
- 1 Whisk the dry ingredients: In a medium bowl, combine almond flour, coconut flour, ginger, cinnamon, cloves, nutmeg, baking powder, xanthan gum, and salt. Whisk well to remove lumps.
- 2 Cream the butter and sweetener: In a large bowl, use a hand mixer to beat the softened butter and brown sugar sweetener until light and fluffy (about 2 minutes).
- 3 Add wet ingredients: Beat in the egg and vanilla extract until combined.
- 4 Combine: Gradually add the dry ingredients to the wet mixture. Mix on low speed until a dough forms. If it's too sticky, wrap it in plastic wrap and chill for 30 minutes.
- 5 Roll and Cut: Preheat oven to 350°F (175°C). Roll the dough out between two pieces of parchment paper to about 1/4 inch thickness. Use cookie cutters to cut into shapes.
- 6 Bake: Place cookies on a parchment-lined baking sheet. Bake for 10-12 minutes, or until the edges start to turn golden brown.
- 7 Cool: Let them cool completely on the baking sheet. They will be soft when hot but will firm up as they cool.
The holidays just aren’t the same without the smell of warm spices filling the kitchen. When I started organizing my pantry for a healthier lifestyle, I thought I’d have to say goodbye to my grandmother’s gingerbread men. I was wrong.
These Keto Gingerbread Cookies are a total game-changer. They have that classic warm spice kick—ginger, cinnamon, cloves—and the perfect chewy texture, but without the sugar crash. Plus, they are incredibly easy to make. No chilling required if you work quickly!
The Secret to Texture
Gluten-free baking can be tricky. Too dry, and it crumbles; too wet, and it spreads.
- Almond Flour & Coconut Flour Combo: Almond flour provides the bulk and fat, while a touch of coconut flour absorbs moisture to give the cookie structure.
- Xanthan Gum: If you have it, use it! A tiny amount mimics gluten, keeping the cookies from falling apart when you bite into them.
- Brown Sugar Sweetener: This is essential. White granular sweetener won’t give you that deep, molasses-like flavor that defines gingerbread.
Decoration Tips
What’s a gingerbread cookie without icing? For a keto-friendly royal icing, simply whisk together:
- Powdered erythritol (confectioners style).
- A splash of almond milk or heavy cream.
- A tiny drop of vanilla.
Put it in a piping bag (or a ziplock with the corner snipped) and get creative!
Storage
These cookies actually taste better the next day as the spices meld. Store them in an airtight container on the counter for up to 5 days. You can also freeze the dough or the baked cookies for up to a month—perfect for prepping ahead of a holiday party!
I hope this recipe brings a little guilt-free joy to your holiday season. Let me know in the comments if you try them!
About Emily Neat
Professional Organizer
Certified Professional Organizer and home economist. Sharing hacks for a cleaner home and easier life, from kitchen to closet.
