Making and decorating gingerbread cookies is almost more fun than eating. Actually it IS more fun to make and decorate them.
My low-carb Gingerbread cookies are an excellent way to keep family baking traditions without sacrificing your keto diet. My recipe suggests using hazelnut flour which is lower carb than almond flour. You can use almond flour if you prefer.
If you’re gifting keto cookies, consider packaging a set of these cookies and gifting the icing separately so that the recipient can enjoy decorating them.
Also, if you’re looking for more low-carb or keto cookie recipes, I have a few others scattered in my books and here on the website.
Shortbread cookies also make create Christmas cutouts. No bake low-carb Cow Pattie cookies are in Keto Gatherings and are a great keto option to enjoy in place of the high carb favorite. On the Diet Doctor website, you can find my Pumpkin Spice cookie recipe as well as the Chocolate Chip cookie recipe that’s also in Growing Up Keto. I also put together a holiday cookie collection where you can find more tasty ideas as well as some ideas for cookie exchanges or for gifting cookies.
Low Carb Gingerbread Cookies
- food processor
For the cookies
- 3/4 cup almond flour use hazelnut flour for a better flavor and lower carbs
- 3/4 cup oat fiber
- 1/2 cup brown sugar substitute
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- 6 tablespoons butter unsalted
- 1 tablespoon refined coconut oil
For the icing
- 1/4 cup powdered sweetener
- 1 tablespoon heavy cream
- 3 drops vanilla extract (optional)
For the cookies
- Place the flour, oat fiber, sweetener, salt, baking powder, and spices in a food processor and process until well mixed.
- Add the egg, egg white, butter, coconut oil, and vanilla extract. Process until a thick dough forms. Refrigerate the dough for 45-60 minutes.
- When ready to bake, preheat the oven to 325 degrees, and line a cookie sheet with parchment paper.
- Roll the chilled dough to a 1/4-inch thickness using parchment paper under it and another piece of parchment paper on top. If the dough is too sticky, sprinkle small amounts of oat fiber over it to make it easier to handle.
- Cut the rolled dough into shapes and bake for 9 to 11 minutes. Baking time may vary depending on the size of the cookies. Carefully remove the cookies to a cooling rack using a spatula. Cookies will be soft when they first come out of the oven but will crisp up.
for the icing
- In a small bowl, mix all of the icing ingredients with a spatula. Decorate the cookies with the icing as desired.
Kristie, the video says to use 7 Tablespoons of butter and bake at 7-8 minutes
But the written recipe underneath says to use 6 Tablespoons of butter and bake at 9-11 minutes.
Can you clarify? What’s best?
Follow the written recipe. Sometimes I say dumb things.
Haha!! Thanks for your humility!! Just for the record, I could not wait for your answer. I made the cookies yesterday. And they came out fine! I used 7 Tbsp (I trusted YOU!), and took them out at 8 minutes. I’m not sure what the impact is/was of the extra butter, but I did decide, that next time I would cook them longer. So glad to have your perspective! Thanks for your reply.
Just for the record, we are Americans working in the Philippines, and we’ve been on Keto for almost two years now. Sue Takamoto is a friend and she put us onto your sites.
Love gingerbread! Cant wait to try.