Keto Gingerbread Cookies
User Reviews
5
Keto Gingerbread Cookies
Description
This recipe for Keto Gingerbread Cookies relies on almond flour as a low-carb base and oat fiber to create structure and a familiar crumb. The mix of spices—ginger, cinnamon, nutmeg, and cloves—brings the classic gingerbread flavor. Butter, combined with low-carb sweeteners (allulose and monk fruit), adds richness and sweetness with minimal carbs. The inclusion of beef gelatin powder and xanthan gum improves the dough’s elasticity and softness, generating chewy cookies that are neither hard nor crumbly.
The dough is shaped into balls, slightly flattened before baking on parchment-lined sheets to avoid overcooking the bottoms. Baking at a relatively low temperature of 325°F for 14-16 minutes allows the cookies to set while preserving moisture.
These gingerbread cookies are a good choice for those following keto or low-carb diets who want a festive treat with traditional spice profile and chewy texture. The recipe yields about 24 cookies, with 2 cookies per serving.
Optional molasses adds depth but can be omitted. Adjusting sweeteners and omitting gelatin and xanthan gum will produce a crunchier cookie rather than chewy.
Ingredients
- 1 ½ cups almond flour Super Fine
- 3 tablespoons oat fiber
- ½ cup butter room temperature
- ⅓ cup allulose
- ⅓ cup Monk Fruit Sweetener or allulose brown
- 1 egg whole
- 1 tablespoon beef gelatin powder
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1-2 teaspoons blackstrap molasses (see notes)
- ½ teaspoon ground nutmeg
- ¼ teaspoon cloves ground
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- Pinch salt
Instructions
- Preheat oven to 325°F.
- Add the almond flour, oat fiber, gelatin, ginger, cinnamon, nutmeg, cloves, baking soda, xanthan gum and salt in a mixing bowl and whisk to combine.
- In another bowl, cream together the butter and sweeteners using a hand mixer until well combined. Add in the egg, molasses and vanilla extract and continue mixing.
- Add in the dry ingredients and mix just until combined.
- Using a cookie scoop, form the dough into round balls and place them on 2 baking sheets on top of one another, lined with parchment paper. I use 2 baking sheets together to prevent the bottoms of the cookies from overcooking.
- Flatten the cookies out slightly with your hand. If you flatten them too much, they will spread more and be really flat. So if you like a thicker cookies, like I made, only flatten though out slightly.
- Bake for 14-16 minutes, then allow them to cool on a cooling rack.
Notes
- Makes 24 cookies; serving size is 2 cookies.
- Molasses is optional; 1 teaspoon adds authentic flavor but can be omitted.
- To make crunchy cookies, substitute sweeteners and omit xanthan gum and gelatin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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