These keto gingerbread cookies look very cool, but most importantly, they taste great!
The perfect holiday cookie! Make these low carb gingerbread cookies for your kids and let them have a blast decorating them.
This keto gingerbread cookie recipe is easy, tasty, and low carb.
It’s the perfect cookie recipe for your holiday cookie tray! So, what are you waiting for? Get baking!
Why You Should Try This Recipe
– These gingerbread keto cookies are very tasty, and the texture is perfect.
– They are perfect for the holidays, or any time you want a gingerbread cookie!
– This recipe is easy to follow, and the cookies turn out perfectly every time.
👨🍳 Low Carb Gingerbread Cookies Ingredients
To make these keto ginger snaps you will need these ingredients:
For The Cookies
- 2 cups Fine Almond Flour
- 1/2 cup Brown Sugar Substitute
- 1/4 cup Butter
- 1 teaspoon Baking Powder
- 1 1/2 teaspoon Gingerbread Spice
- 1 large Egg
- 3/4 teaspoon Pure Vanilla Extract
For The Icing
- 1 large Egg White
- 1 1/2 cup Low Carb Powdered Sugar (I’ll explain how to easily make it)
- 3/4 teaspoon Fresh Lemon Juice
🍪 Making Keto Gingerbread Cookies
Easily make the perfect keto ginger cookies at home! Follow these instructions:
Step 1
Place all the cookie dry ingredients in a large mixing bowl. Combine them together.
Step 2
Take another bowl. Whisk the egg, butter, and vanilla extract together.
Then, combine and mix it with the dry ingredients from the previous step.
Step 3
Knead the dough and form a ball shape out of it. Cover it with plastic wrap, press it down and place it in the refrigerator for 50 minutes.
Step 4
Preheat your oven to 350F (175C) and line a baking sheet with parchment paper.
Then, place another piece of parchment paper on a flat surface. Remove the plastic wrap from the dough ball and place it on it.
Place another piece of parchment paper on top, and flatten using a rolling pin. It should be about 1/2 inch thick.
Step 5
Use a gingerbread cookie cutter to cut out the cookies.
Place them on the baking sheet and bake for about 15 minutes or until the edges become crispy and brown.
After removing them from the oven, let the keto gingerbread cookies cool down for at least 30 minutes.
That’s it! Enjoy these delicious low carb gingerbread cookies!
Making The Icing
To make the icing, whisk the egg whites and lemon juice together. Then, fold in the low-carb sugar.
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How To Make Low Carb Powdered Sugar
To make the icing for these keto friendly gingerbread cookies- you need low carb powdered sugar.
You can easily make it home. Just place Erythritol in a food processor, and blend until fluffy. Very easy!
Freezing
I don’t recommend freezing these keto gingerbread cookies, because their texture will change when they’re thawed.
Since these sugar free low carb gingerbread cookies are so easy to make, you can just make a fresh batch when you’re ready to eat them!
Carbs
There are so many low carb desserts you can have on a keto diet, but these gingerbread cookies are a must-have!
Each cookie contains about 1.5g of net carbs, making them the perfect sweet treat for anyone on a keto diet.
Just don’t go overboard and eat too many, because carbs add up quickly!
I hope you liked my recipe. In my opinion- these are the best keto gingerbread cookies you will ever have!
They are soft, chewy, fragrant and perfectly spiced. Try this recipe and let me know how you liked it!
Make sure to check out other great keto recipes on my blog!
Keto Gingerbread Cookies
For The Cookies
- 2 cups Fine Almond Flour
- 1/2 cup Brown Sugar Substitute
- 1/4 cup Butter
- 1 teaspoon Baking Powder
- 1 1/2 teaspoon Gingerbread Spice
- 1 large Egg
- 3/4 teaspoon Pure Vanilla Extract
For The Icing
- 1 large Egg White
- 1 1/2 cup Low Carb Powdered Sugar (I’ll explain how to easily make it)
- 3/4 teaspoon Fresh Lemon Juice
- Place all the cookie dry ingredients in a mixing bowl. Combine them together well.
- Take another bowl. Whisk the egg, butter, and vanilla extract together.Then, combine and mix it with the dry ingredients.
- Knead the dough and form a ball shape Cover it with plastic wrap, press it down and place it in the refrigerator for approximatly 50 minutes.
- Preheat your oven to 350F (175C) and line a baking sheet with parchment paper.Then, place another piece of parchment paper on a flat surface. Remove the plastic wrap from the dough ball and place it on it.Place another piece of parchment paper on top, and flatten using a rolling pin. It should be about 1/2 inch thick.
- Use a gingerbread cookie cutter to cut out the cookies.Place them on the baking sheet and bake for about 15 minutes or until the edges become crispy and brown.After removing them from the oven, let the keto gingerbread cookies cool down for at least 30 minutes.
Making The Icing
- Whisk the egg whites and lemon juice together. Then, fold in the low-carb sugar.
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