Keto Gingerbread Cookies
By Carine Claudepierre
Published on 12/11/2018 - Last updated on 12/07/2022
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These Keto Gingerbread Cookies are easy healthy almond flour gingerbread cookies without sugar.
A healthy gingerbread cookie recipe that kids love with or without frosting!
Are Classic Gingerbread Cookies Keto?
No, classic gingerbread cookies are made with golden syrup, brown sugar, and all-purpose flour.
All these ingredients are high in carbs and one classic gingerbread cookie contains no less than 18 grams of net carbs per serving.
Why You’ll Love This Recipe
You know how much I love keto Christmas cookies. It’s a big family tradition to make plenty of homemade cookies to share on Christmas night.
This year, I chose to fill the cookie box with keto vegan Christmas cookies to share with my vegan husband.
There are many diets in the family, and I want to make sure we can enjoy cookies from the same jar.
How To Make Keto Gingerbread Cookies
Finally, a healthy gingerbread cookies recipe that you can share with everyone. Yes, these cookies tick all dietary requirements: keto, gluten-free, vegan, and dairy-free.
Ingredients
Let’s see all you need to make these keto gingerbread cookies this Christmas.
- Almond flour or almond meal – both work very well. Read my Keto Flour guide for help on choosing and using Keto flour.
- Egg or chia seed egg – if you eat eggs, use 1 egg. The color of these gluten-free gingerbread cookies will be even more beautiful. Otherwise, use 1 tablespoon of chia seed soaked in 3 tablespoons of water as an egg replacement!
- Sugar-free sweetener – I love to use a combo of Monk fruit and erythritol, golden or classic, both work. Use my Sweetener converter to convert from one sweetener to another.
- Spices – I used a good amount of cinnamon, cloves, and ginger.
- Vanilla extract
- Blackstrap molasses – I usually make the cookies without it, but I provide an option with molasses for vegans as it is an amazing way to add iron to your cookies. My husband is vegan, and I do the molasses recipe for him.
- Extra virgin coconut oil – you can probably use a different oil, but I like the flavor of coconut in this recipe. If you are not a big fan of coconut flavor, use refined coconut oil.
Decorating Keto Gingerbread Cookies
The healthiest way to decorate your keto gingerbread cookies recipe is to use 3 simple natural ingredients:
- Sugar-free powdered monk fruit
- Water
- Guar gum – optional, but hold the keto royal icing better.
Storage Instructions
You can prepare these gingerbread cookies up to 2 weeks before Christmas and store them in my cookie jar.
This recipe has a strong gingerbread flavor, so store them in their own cookie jar or they will pass their flavor to the other cookies.
More Easy Christmas Cookies
If you love Christmas cookies and treats I recommend trying these:
Made these keto gingerbread cookies? Share your picture with me on Instagram.
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Keto Gingerbread Cookies
Ingredients
Dry ingredients
- 2 cups Almond Flour or almond meal
- ½ cup Granulated Sweetener or golden monk fruit
- 1 teaspoon Ground Ginger
- ½ tablespoon Ground Cinnamon
- 1 teaspoon Baking Powder or 1/2 teaspoon baking soda
- ¼ teaspoon Ground Cloves
Wet ingredients
- 1 large Egg or 1 tablespoon chia seed + 3 tablespoons water
- ¼ cup Coconut Oil melted or butter
- 1 teaspoon Vanilla Extract
- 1 tablespoon Black Strap Molasse optional, recipe work without it but great iron boost for vegan
Keto royal icing
- 1 cup Sugar-free Icing Sugar
- 1-2 tablespoons Unsweetened Almond Milk
- ¼ teaspoon Guar Gum
Instructions
- Preheat the oven to 350°F (180°C) and line two cookie baking sheets with parchment paper. Set aside.
- If you are vegan and don't want to use an egg, add chia seed and water in a small bowl. Stir. Set aside 10 minutes until it forms a gel.
- In a large mixing bowl, combine the dry ingredients: almond flour, erythritol, and spices.
- Add the beaten egg (or chia seed gel if keto vegan), melted coconut oil, molasses (optional!), and vanilla extract.
- Combine with a spatula first, then use your hands and knead the dough until it comes together.
- Divide the dough into two balls of the same size. Wrap each ball tightly into plastic wrap, roughly flatten them into a thick disc and refrigerate both discs for 1 hour.
- Remove the dough discs from the fridge, unwrap one disc and place it in the center of two parchment paper pieces.
- Roll out the dough into a 1/2 inch thickness (for thicker cookies) or 1/4 inch thick (for thinner cookies).
- Use a gingerbread man cookie cutter shape to cut out cookies – I made 6 cookies in each half-disc of dough, so 12 in total. My tip: use a small knife or spatula to lift the shaped cookie and transfer it onto the prepared baking cookie sheets.
- Gather up the leftover dough into a ball and re-roll to form more cookies. You should be able to shape 12 large gingerbread cookies with the entire recipe, depending on your cookie cutter size.
- Bake your cookies for 12-14 minutes max or until the border are golden brown.
- Remove from the oven, cool down 5 minutes on the baking sheet, then gently transfer into a cooling rack. I recommend using a spatula that you slide under each cookie to transfer them gently. They will look soft, and that is ok! They will firm up with time. Cool them down for at least 20 minutes. Be patient; the cookies will get very crunchy with time! Trust me, after a few hours. You won't believe how crunchy and flavorsome they get! The gingerbread flavor will also enhance after 24 hours.
- Store up to 2 weeks in a cookie jar, in the pantry.
Keto royal icing
- Combine sugar-free icing powder with almond milk and guar gum until it forms a white paste.
- Use a piping bag to pipe shapes on the cookies.
- Dry at room temperature. It can take up to 48 hours for the decorations to harden.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Me again Carine! After looking at your notes, you said that you used a good amount of cinnamon, cloves, and ginger. I followed your recipe exactly, should I have added more of those spices? A little confused. I just want them to taste as close to Gingerbread as possible for my hubby. Again, Gingerbread cookies are his absolute favorite – and he has been missing them since being on Keto. Thanks again! Donna
If you follow the quantities in the instructions, it should be all good.
Not that being said, not all spice brands have the same potency, so you might have to adjust a bit, but the smell of the batter before cooking should be enough to know if it’s fine.
Ok Carine! Just got done making a batch of these cookies. I’m not a big fan of Gingerbread, but my husband is!! Anyway, he said they had only a slight taste of ginger and more reminded him of snickerdoodles :(. Anyway, they came together perfectly and in my opinion they look great and “smell” like gingerbread. You mentioned that the ginger will enhance over time? Let me know. Thank you for this awesome recipe!! Donna
Why do you put the dough to rest in the refrigerator for an hour? Is it for the dough to expand?
It give some time to the spices to flavor the dough. Any regular gingerbread cookie dough always spend one hour or overnight in the fridge to increase flavor but you can skip it, the recipe works as well!
These cookies are easy to make and so VERY delicious!! Thank you!
Has anyone shipped these during the winter without them breaking or melting? I’m open to any tips! TIA.
Carine, I’d love to make this recipe but it looks like the crispy hard kind of cookie…..my absolute fave are gingerbread cookies with soft and chewiness….is there any way to get this effect with gluten free and no sugar though? Thanks!
Yes they are hard and crunchy. You can try my snickerdoodle cookies for a soft chewy cinnamon cookie recipe! Enjoy, XOXO Carine
Recipe is great. My first time making any gingerbread and this just wonderful
What can you use as a substitute to the guard gum?
You don’t have to use it but the cookie can be fragile without. Guar gum can be replaced by xanthan gum, same amount. Enjoy! XOXO Carine
I tried your recipe and, it did not work. I wondered as I was putting it together how one egg and 3 tb coconut oil would hold two cups flour. It was a crumbly mess. I had to add another egg and 6 tb of coconut oil plus a bit of water to get the dough to come together- still crumbly though. I made the batch up and was not impressed.
The recipe says 2 cups of almond flour not 2 cup of almond meal. If it comes too dry, you might have used a coarse almond flour. You must use ultra thin almond flour in this recipe, that might be why your dough is not coming together. I triple test every recipe on the blog and I am sure it works with the ratio you see in the recipe. XOXO Carine
Carine, what do you mean in your response to Marie when you said, ” The recipe says 2 cups of almond flour not 2? Marie did say she used “two cups of flour”.
I meant 2 cup of almond meal. That’s why her dough was probably so dry. Almond meal is coarse and doesn’t absorb moisture the same way. You must use ultra thin almond flour in this recipe. Enjoy, XOXO Carine
Have you tried using this recipe to make a gingerbread house?
YES, with two kids home it was a must try 🙂 It works perfectly, a bit of work like any gingerbread house but great results. Share a pic with me on Instagram if you make one! I would love to see yours, XOXO Carine.