Delicious Keto Gingerbread Cookies: The Ultimate Low-Carb Holiday Treat You Can’t Miss!

Keto Gingerbread Cookies are a classic low-carb and sugar-free holiday treat. Crisp and delicious with a gingery bite, they're perfect for decorating and sharing with friends and family. This recipe yields crisp, chewy, dunk-worthy cookies that are full of delicately spiced gingerbread flavor.

Why Keto Gingerbread Cookies?

Eating a keto, low-carb, or gluten-free diet doesn’t mean you have to miss out on the joys of Christmas baking. These low-carb and gluten-free treats prove that you can have the best of both worlds this holiday season.

Baking keto Christmas cookies is about more than just sticking to your diet. It’s a way to share joy and tradition with the people you love while staying true to your health goals. These keto gingerbread cookies check all the boxes for a festive, guilt-free treat. They’re easy to make, beautifully spiced, and perfect for any holiday celebration.

Key Ingredients for Keto Gingerbread Perfection

Almond Flour: For keto gingerbread cookies that have good texture and aren’t grainy, make sure you use finely ground almond flour. If you need to be nut-free, try using sunflower seed flour. Super fine almond flour did a killer job (solo!). In terms of brands, for the almond either Anthony’s or WellBees work great.
Granulated Sweetener: I prefer using keto brown sugar, which gives the cookies a subtle molasses flavor. I prefer to use Brown Swerve in this recipe but you can use any erythritol based sweetener. If you want that brown sugar flavor, make sure you add a little molasses or Yacon syrup. I do not recommend allulose or BochaSweet as they will come out much too soft. This recipe works best with erythritol, without a doubt. Not only is it roughly 1-to-1 in sweetness to sugar (and the volume is important here), but it lends a very similar crunch and chew.
Coconut Flour: Since coconut flour is a little drier, it helps firm up the dough for rolling out and cutting. You could try using some oat fiber, if you can’t use coconut flour. Compared to almond flour, which is the most common ingredient in low-carb cookies, coconut flour has a few advantages. Firstly, it's suitable for those who can't eat nuts. Also, due to it's fat profile (mostly saturated fats), it's heat-stable and perfect for baking.
Butter: Butter is the key to creating that rich, soft texture in these keto ginger cookies. Its creamy fat content not only enhances flavor but also helps the cookies stay moist and tender.
Gingerbread Spices: Gingerbread cookies should have plenty of ginger, along with a little bit of cinnamon and cloves.
Baking Powder:
Large Eggs: The egg in this recipe acts as a binder, holding the ingredients together and providing structure to the cookies.
Vanilla Extract:
Egg Whites: The bulk of the icing.
Lemon Juice:
Powdered Sugar Substitute: You want a powdered erythritol, such as Swerve Confectioners, for keto royal icing to firm up properly. Allulose and BochaSweet tend to make it far to soft and watery, so it won’t harden on the cookies.
Molasses: If you can’t get Swerve Brown, add 2 teaspoons of molasses for color and flavor. It will only add about 0.5g of carbs per serving. Blackstrap molasses is the most nutrient-dense type of molasses, providing trace minerals like iron, calcium, and potassium. It’s also a rich source of antioxidants.

Step-by-Step Guide to Baking Keto Gingerbread Cookies

Here’s how to make these delightful cookies, with tips to ensure they turn out perfectly every time.

1. Prepare the Dough:

In a large bowl, whisk together the almond flour, sweetener, coconut flour, ginger, cinnamon, baking powder, salt, and cloves.
In a separate bowl, whisk together the egg, softened butter, and vanilla extract. Stir in the eggs, coconut oil, and vanilla extract until the dough comes together.
Carefully fold in the dry ingredients and mix well. Add the wet ingredients to the dry ingredients, and combine them well using a wooden spoon.
Using your hands, gently knead the dough and form a ball shape. Form the mixture into a dough ball.
Cover the ball of dough completely in plastic wrap. Wrap cookie dough with cling film (saran wrap) and refrigerate overnight (much preferred). But if in a pickle, 3 hours will do.
Press down on it, and refrigerate for at least 45 minutes. Also, make sure to allow for enough chill time in the fridge for the dough. This will help the dough become more solid and less sticky to roll out into shapes. Chill the dough for at least an hour. This will make it much easier to handle.

2. Roll Out the Dough:

Preheat the oven to 180C/350F. Preheat oven to 350°F/180°C and line a baking tray with parchment paper or a baking mat.
Line a large baking sheet with parchment paper and set aside. Cover your baking sheet with parchment paper.
Place a large sheet of parchment paper onto a kitchen surface. Place parchment paper onto a kitchen surface.
Place the ball of dough on top and remove the plastic. Divide the dough in half and turn out first half onto a large piece of parchment paper. Top with another piece of parchment and roll out about 1/4 inch thick.
Place a second sheet of parchment paper on top. Roll cookies between two sheets of parchment paper to help avoid sticking. Often the texture of almond flour dough causes it to stick a little.
Using a rolling pin, roll out the dough until about 1/4 to 1/2 inch in thickness. Roll out dough in between two pieces of parchment paper to about 1/8-1/4 inch thick. Roll out the dough between two pieces of parchment paper and cutout the shapes. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) will yield a softer one.*If you prefer your gingerbread cookies soft, simply make them thicker and bake until just set.

3. Cut Out the Cookies:

Using a gingerbread man cookie cutter (or circular ones), cut out cookies and place them on the lined sheet. Use cookie cutters to cut gingerbread people. Use cookie cutters to cut into desired shapes and gently loosen and lift with an offset spatula. Place onto the prepared baking sheets. Gather up scraps and reroll until too little is left to roll out. Repeat with the second half of dough.
Place shaped cookies on the prepared baking tray and place in the freezer for 10 minutes prior to baking.
The great part about keto dough is that you can re-roll the scraps as much as you need without worrying about over-working the gluten. So go ahead and get as many cookies as you possibly can out of this! Roll out the scraps as much as you want.

4. Bake the Cookies:

Bake the cookies for 12-15 minutes, until the edges just begin to brown. Bake in the oven for 10-12 minutes or until the sides are slightly browned and cooked. Bake 20 minutes or until golden brown and just firm to the touch. Note that I found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).
Remove from the oven and let them cool completely, before icing them. Remove and let cool 5 minutes on pan, then transfer to a wire rack to cool completely.
Prefer crispy cookies? If you prefer crispy keto gingerbread cookies, simply bake them a little longer. They should be quite firm to the touch when you remove them from the oven. But keep your eye on them so that they don’t over-brown.
Let the cookies completely cool. Allow to cool completely, as they'll continue to crunch up (can take a few hours).

5. Make the Icing:

Whisk together the egg white and lemon juice. In a medium bowl, whisk together the powdered sweetener and egg white powder. Add 2 tablespoons of water and stir until smooth.
Gently fold in the powdered sugar, until a thick icing remains. If it is too thin, add more powdered sugar. Gently fold in the powdered sugar until a thick icing remains.
Refrigerate the dough. Sugar-free royal icing is easy to make and so perfect for decorating any kind keto cookies. I followed traditional recipes quite closely, and used egg white powder to produce a soft icing for piping that dries very firm and hard. How much water you need varies depending on the consistency you want to achieve.
Whip up a 2-minute frosting to pipe on cookies! I used Swerve confectioners sugar substitute to make a yummy frosting and then used a pastry bag and tip to add fun gingerbread designs to my cookies.

Tips for the Perfect Keto Gingerbread Cookie

Chill the Dough: Don’t skip this step! The one indispensable thing, is that the dough be thoroughly chilled before baking. Why? The butter in the dough has to have solidified once again before you can roll it out and cut it up. That way, it won’t stick and the shapes will come just right. So, if possible, allow the dough to rest in the fridge overnight.
Don’t Overbake: These cookies are best when they’re slightly underbaked in the center.
Use Fresh Spices: For the most flavorful cookies, make sure your spices are fresh.
Roll the Dough Evenly: Divide the dough in half and turn out first half onto a large piece of parchment paper.
Double Up Your Baking Sheet: I mean place another cookie sheet under your primary sheet before placing it into the oven. This prevents the almond flour and allulose from over-browning (see the final image below). It makes a world of difference. If you do not have a second cookie sheet, wrapping the bottom of the pan in tin foil will help a lot.

Storing Your Keto Gingerbread Cookies

To Store: These cookies will keep well at room temperature, covered, for up to 1 week. Because these cookies are baked hard and dry, they are good on the counter in a covered container for up to a week.
Freezing: This is a great recipe for making ahead and freezing. I recommend freezing the baked cookies undecorated, stacked carefully in airtight containers. Then simply thaw, decorate, and serve.

Common Questions Answered

Should gingerbread cookies be hard or soft? Commercial gingerbread is on the harder side, as it’s shelf-stable. Homemade gingerbread cookies should be a happy balance between firm around the edges and slightly soft and chewy in the middle.
Why is molasses used in gingerbread cookies? Molasses enhances the gingerbread spices used. However, molasses is not keto-friendly, so a brown sugar substitute gives it a similar flavor.
Why are my gingerbread cookies bland? If you don’t use enough spices or omit the royal icing, your cookies will likely taste bland.
Can you freeze keto gingerbread cookies? Yes! This is a great recipe for making ahead and freezing. I recommend freezing the baked cookies undecorated, stacked carefully in airtight containers. Then simply thaw, decorate, and serve. Because they are baked hard and dry, they can last on the counter for up to a week.
Can you have molasses on keto? Molasses is a byproduct of sugar production and naturally contains a lot of sugar. It has 15g of carbohydrates per 1 tablespoon serving, so it’s not truly keto friendly. However, you can use a little molasses to mimic brown sugar flavors in keto recipes. If you can’t get Swerve Brown, try adding 2 teaspoons of molasses to these keto gingerbread cookies. It will add less than 0.5g per of carbs per serving.
Can I make these cookies dairy-free? Yes!
What’s the best way to measure almond and coconut flour? For the most accurate results, spoon the flour into your measuring cup and level it off with a knife.
Can I skip the blackstrap molasses? I really don’t recommend it, as the cookies won’t have the same rich, authentic gingerbread flavor and color. If possible, I’d recommend reducing it slightly rather than skipping it.
What other sweeteners can I use? Any granulated sugar-free sweetener, such as allulose or stevia blends, should work well in this recipe. Just be mindful that some sweeteners may affect the texture or sweetness differently. For example, allulose tends to make baked goods softer and chewier, while stevia blends may result in a slightly different aftertaste. Stick with a 1:1 sugar substitute for the best results. If you’re not strictly keto or low carb, and just want these to be gluten free cookies, you can also feel free to substitute pure cane sugar for the sweetener.
Can I make these cookies ahead of time? Absolutely! You can prepare the dough up to 3 days in advance and store it wrapped in plastic wrap in the refrigerator. When you’re ready to bake, simply shape and roll the dough as instructed.
Are these cookies kid-friendly? Yes! These cookies are sweet, soft, and full of holiday spices, making them a hit with kids.

A Note on Nutritional Information

I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.

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