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Keto gingerbread cookies on a plater
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5 from 1 vote

Keto Gingerbread Cookies

Keto Gingerbread Cookies
Prep Time10 minutes
Cook Time15 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: Keto Gingerbread Cookies
Servings: 20

Ingredients

  • 1/2 cup butter
  • 1/2 cup Swerve Brown "Sugar" Sweetener
  • 1 egg
  • 1/4 tsp vanilla
  • 1 tbsp blackstrap molasses
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp Xantan gum
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger

Instructions

  • Beat together softened butter and sweetener with an electric mixer for 2 minutes. Add the egg, vanilla (optional) and blackstrap molasses. Beat to combine.
  • In a bowl combine the flours, cinnamon, ginger, Xantan gum, baking powder and salt.
  • Add the dry ingredients to the wet ones. Beat until incorporated.
  • Shape the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
  • Roll out the dough 1/4 inch thick. Using 3-4 -inch cookie cutters, but out cookies with different shapes. My favorite are gingerbread men.
  • Bake on trays lined with parchment paper, for 15 minutes, at 350 F.
  • Store cookies in air-tight container at room temperature for 5 days.

Nutrition

Calories: 117kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 76mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Calcium: 46mg | Iron: 0.6mg