How to Make Low Carb Gingerbread Cookies
How to Make Low Carb Gingerbread Cookies, keto, low carb, sugar free, easy, gluten free, holiday cookie recipe.
In a medium bowl, use a whisk or a fork to mix together the flour, baking powder, xanthan gum, cinnamon, ginger, nutmeg and cloves.
Next, in a large mixing bowl, blend together the butter and the sugar alternative. Once this in blended you can stir in the egg and the vanilla extract.
Add the dry ingredients from the first bowl to the ingredients in the mixing bowl. Stir until just blended. Cover the dough with plastic wrap and refrigerate for at least 45 minutes (three to four hours or overnight works best).
When you are ready to bake the cookies remove the dough from the refrigerator. Preheat the oven to 325 and prep at least two rimmed cookie sheets for nonstick. I use parchment paper. You can roll out you dough (¼-⅓" thick), cut out the cookie shapes, and bake them on the same parchment lined cookie sheets.
Bake your cookies for 10-12 minutes or until they begin to 'puff'. Allow the cookies to sit on the baking sheet for a few minutes before transferring them to a cooling rack for cooling before decorating.
I mentioned that adding an optional teaspoon or two of molasses is one way to get that gingerbread flavor and color. However, you could try using a molasses alternative that can be used in baking.
Gingerbread cookies can be stored in an air tight container for up to a week.
However, if you have used an icing or other kind of topping with your cookies, you should consider how to store that to keep your cookies okay. The dough however, can be refrigerated for up to a week or even frozen!
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
- see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
You can find my recipes for Sugar Free Royal Icing here.
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Calories: 76kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 22mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Calcium: 27mg | Iron: 1mg
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!