These Sugar Free Keto Gingerbread Cookies easy to make and fun to decorate.
Made with almond flour and holiday inspired spices, these cookies are crunchy, 'sweet', and really adorable!
What you will read about in this recipe.
What makes gingerbread cookies so good?
Gingerbread cookies are possibly the most famous of holiday cookies because of their flavor and how they can be cut and decorate.
I like that these cookies are so tasty and fun to make!
Did you try my Sugar Free Pumpkin Gingerbread ?
That gingerbread recipe is made with real pumpkin puree. The pumpkin puree gives that tasty bread loaf a wonderful flavor as well as a lush texture!
To make this recipe you may need cookie cutter. You can find a selection of holiday and gingerbread cookie cutters here.
Ingredients needed to make gingerbread cookies .
- Almond Flour. Use almond flour and not almond meal for best results.
- Baking Soda. This helps the cookies rise slightly so they become soft and crumbly.
- Ground Ginger, Ground Cinnamon, Ground Nutmeg, Ground Cloves. These spices are the perfect combination of spices for gingerbread!
- Butter. This adds to the flavor and moisture of the cookies.
- Brown Sugar Alternative. This provides the sweetness to our cookies along with adding to the color.
- Egg. Used in this recipe to hold the ingredients together.
- Vanilla Extract. Add to enhance the sweetness and warm spices in these cookies.
How to make Sugar Free Gingerbread Cookies
- In a medium bowl, use a whisk to mix together the Almond Flour, Baking Soda, Ground Ginger, Ground Cinnamon, Ground Nutmeg, and Ground Cloves .
- Next, in a mixing bowl, beat together the brown sugar alternative and the butter until smooth. Then stir in the egg and the vanilla extract.
- Now, add the dry ingredients from the first bowl to the wet ingredients in the mixing bowl and mix until combined, breaking up any lumps as needed.
- Divide the dough in two and shape each piece into a 1” thick round disc. Wrap the discs in plastic wrap and place them in the fridge to chill for two hours (or up to overnight).
- Remove one of the cookie dough discs from the refrigerator and remove the plastic wrap. Roll the dough out on your work surface out to ⅛” thick. Then use your cookie cutter to cut the cookies out. Cut out gingerbread of your desired size and then carefully place them on a parchment lined baking sheet.
- Place the baking sheet in the freezer and chill the cut-out cookies for 15 minutes. While the cookies chill, preheat the oven to 350F. You can also prepare a second baking sheet with cookies using the remaining cookie dough disc (or save the disc for later).
- You can bake the chilled cookies for 10-12 minutes or just until they are set around the edges. Or, if you prefer a crunchy cookie, bake the cookies for 13-15 minutes. .
- Remove the cookies from the oven and allow them to cool on the pan until set, about five minutes. Then transfer the cookies to a wire cooling rack and cool completely before decorating.
- You can find recipes for sugar free icing here.
Tips for making the best gingerbread cookies.
Refrigerating the cookie dough is essential to getting the perfect structure needed to cut out wonderful cookie shapes. Feel free to make the dough ahead of time and refrigerate it up to a few days before actually making the cookies.
More helpful tips for you.
- This recipe is made with almond flour. Blanched almond flour that is also superfine can give these cookies a nice texture.
- Roll your cookie dough out on parchment paper or a baking mat that can go into the oven. You can simply cut the cookie shapes, remove the excess dough, and then transfer the cookies using the mat or parchment paper to the baking sheets for baking.
- These cookies should be done when the edges begin to darken. The cookies centers should set after taking the cookies out of the oven. For this reason you should allow cookies to cool on the baking sheet to fully set.
- Lastly, your cookies should be fully cooled before adding the icing.
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How to store gingerbread cookies.
These cookies should be stored in an airtight container. If properly stored, these cookies should keep for up to five days. The dough however, can be frozen in an airtight container or zip top freezer bag for up to a few months.
Here are some similar recipes that you may also like.
- Sugar Free Keto Pistachio Thumbprint Cookies
- The Best Sugar Free Holiday Cookie Recipes!
- Sugar Free Keto Chocolate Covered Coconut Candy
- FABULOUS Sugar Free Fudge
- Sugar Free Chocolate Hazelnut Shortbread
- The Best Sugar Free Chocolate Brownies
- Sugar Free Copycat Do Si Do Cookies
- The Best Sugar Free Chocolate Chip Cookies
Print the recipe for Sugar Free Keto Gingerbread Cookies
Sugar Free Keto Gingerbread Cookies, a simple and delicious dessert or snack recipe for holiday cookies that can be cut into shapes.
Sugar Free Keto Gingerbread Cookies
Ingredients
- 2 ¼ cups Almond Flour
- 1 tsp Baking Soda
- 1 ½ tsp Ginger
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- ⅛ tsp Cloves
- ½ cup Butter
- ½ cup Surkin Gold - see post for details and alternatives
- 1 Egg
- 1 tsp Vanilla Extract
Instructions
- In a medium bowl, use a whisk to mix together the Almond Flour, Baking Soda, Ground Ginger, Ground Cinnamon, Ground Nutmeg, and Ground Cloves .
- Next, in a mixing bowl, beat together the brown sugar alternative and the butter until smooth. Then stir in the egg and the vanilla extract.
- Add the dry ingredients from the first bowl to the wet ingredients in the mixing bowl and mix until combined, breaking up any lumps as needed. Divide the dough in two and shape each piece into a 1” thick round disc. Wrap the discs in plastic wrap and place them in the fridge to chill for two hours (or up to overnight).
- When you are ready to make the cookies, verly lightly dust a clean work space with a small amount of almond flour. Remove one of the cookie dough discs from the refrigerator and remove the plastic wrap. Roll the dough out on your work surface out to ⅛” thick. Then use your cookie cutter to cut the cookies out. Cut out gingerbread of your desired size and then carefully place them on a parchment lined baking sheet.
- Place the baking sheet in the freezer and chill the cut-out cookies for 15 minutes. While the cookies chill, preheat the oven to 350F. You can also prepare a second baking sheet with cookies using the remaining cookie dough disc (or save the disc for later).
- Bake the chilled cookies for 10-12 minutes or just until they are set around the edges. Then transfer the cookies to a wire cooling rack and cool completely before decorating
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
December 1, 2022*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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