Gingerbread Cookies (Keto & Gluten-Free)

Name: Gingerbread Cookies (Keto & Gluten-Free)
Prep time: 15 min
Cook time: 13 min
Yield: 30 cookies
Ingredients: ½ cup lupin flour; 6 tablespoons coconut flour; ½ teaspoon xanthan gum; ½ teaspoon baking soda; ½ cup salted butter; ½ cup golden erythritol sweetener; 1 ½ teaspoon ground ginger; 1 ½ teaspoon ground cinnamon; 1 teaspoon vanilla extract; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; low-carb milk; ½ cup powdered sweetener; 2 teaspoons egg white powder; 1 to 2 to 2 tablespoons water

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
30 cookies
Calories
40 kcal
Course
Dessert

Gingerbread Cookies (Keto & Gluten-Free)

Ava Acevedo

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These gingerbread cookies are deliciously spicy and crispy, and easy to make by hand with lupin flour and coconut flour. They are keto, gluten-free and without eggs.

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Ingredients

Servings

½ cup lupin flour
6 tablespoons coconut flour
½ teaspoon xanthan gum
½ teaspoon baking soda
½ cup salted butter or coconut oil
½ cup golden erythritol sweetener
1 ½ teaspoon ground ginger
1 ½ teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
low-carb milk 1 to 2 tablespoons, as needed for dough to come together if dry

Sugar-free Icing (Optional)

½ cup powdered sweetener
2 teaspoons egg white powder
1 to 2 to 2 tablespoons water

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Instructions

In a medium bowl, whisk together 1/2 cup lupin flour, 6 tablespoons coconut flour, 1/2 teaspoon xanthan gum and 1/2 teaspoon baking soda. Make sure to get rid of all flour lumps.
In a larger bowl, melt 1/2 cup salted butter. Add 1/2 cup golden erythritol sweetener, 1 1/2 teaspoon ground ginger, 1 1/2 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg. Mix to dissolve sweetener and spices into butter.
Add the flour mix to the melted butter, and mix with a spoon or spatula until the dough forms. It should look crumbly but stick together when pressed. Mix well until the dough is uniform without dry patches. If it seems too dry, add a little low-carb milk (1-2 tablespoons) until it comes together.
Separate the dough into two equal portions to work with one at a time. Form squares (or disks) and flatten it to 1-inch thickness. Wrap each one up in cling film and refrigerate for at least one hour.
Preheat to 350 °F (177 °C). Get one pack of dough from the fridge and roll it out over a silicon mat or parchment paper. You can roll it out as as thin as 3/16 inch (4.8 mm) for crispier cookies.
Cut the cookies with gingerbread people cutters, or your favorite cutter. Re-roll the dough scraps as you go to cut out more cookies.
Lift them gently with the tips of your fingers and transfer to a cookie sheet lined with parchment paper. Bake the cookies for 350 °F (177 °C) for 13-14 minutes. Cookies are ready when they start showing a little brown around the edges. Transfer them to a cooling rack as soon as they are done. Wait until they cool down completely before serving or decorating.

Sugar-free Icing

Mix 1/2 cup powdered sweetener with 2 teaspoons egg white powder in a small bowl. Then add 1 to 2 tablespoons water of water and mix, adding more only as needed, until desired piping consistency is achieved. Frost cookies after they are cooled, and let set before serving or storing.

Notes

If you don't have golden or brown erythritol, you can use regular white erythritol and add one teaspoon of blackstrap molasses.
Make sure to use a erythritol sweetener without allulose or xylitol in the blend, or the cookies won't crisp up.
If using unsalted butter or coconut oil, add a pinch of salt.
The dough may crack towards the edges as you roll, specially in the beginning when it's cold from the fridge. This is normal, just use your fingers to glue the pieces of dough back together.
For even crisper cookies, you can double bake them: First bake then just until they are lightly golden (about 10 minutes). Remove them from the oven, allow them to cool down to room temperature and them bake again for about 5 minutes more, until they are just brown around the edges.
This recipe rolled out at 3/16 inch (4.8 mm) thickness and cut with 3-inch gingerbread person cutter makes 30 cookies. Yield may vary with different size cutters/thickness of dough.