Keto Sugar Free Gingerbread Cookies
User Reviews
5
Keto Sugar Free Gingerbread Cookies
Description
This recipe for Keto Sugar Free Gingerbread Cookies replaces conventional flour with ground hazelnuts and almond flour, lending a rich, nutty texture and low carbohydrate content. The dough is sweetened with Lakanto Golden, a sugar substitute with caramel notes, and flavored with traditional gingerbread spices including ground ginger, cinnamon, and nutmeg. Baking soda acts as a leavening agent to give the cookies slight lift.
After mixing the dry ingredients with softened butter and folding in stiffly beaten egg whites, the dough is divided and chilled until firm. Chilling is essential to prevent sticking and help the cookies keep their shape when cut. Once rolled and cut with a gingerbread man cutter, the cookies bake for 10 to 12 minutes until lightly crisp around the edges.
These cookies are a suitable dessert or snack option for those avoiding sugar and following ketogenic diets. The optional erythritol-based icing can add an extra touch of sweetness without increasing net carbs. The recipe yields about 25 cookies sized 9 by 7 cm, each containing approximately 1.1g net carbs.
The baking time may vary depending on cookie thickness and size; watch them carefully to prevent overbaking. Grinding your own hazelnut flour from roasted shelled nuts can enhance freshness and flavor.
Ingredients
- 2 cups / 200g hazelnut from circa 2 cups of whole shelled hazelnuts without skins, ground
- 1 cup / 100g almond flour
- ⅓ cup / 60g Lakanto Golden sweetener or sweetener of your choice, use ½ cup for a sweeter dough
- 1 teaspoon baking soda
- 2.5 teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ⅓ cup / 75g butter softened
- 1 egg beaten, white
Optional Icing
- ½ cup erythritol powdered
- 1 ½ tablespoon water or cream
Instructions
- Stir together the dry ingredients in a mixing bowl (hazelnut and almond flour, golden Lakanto, spices, bicarbonate of soda).
- Add the soft butter and whisk with an electric whisk until it resembles a crumb. In another bowl, beat the egg white until stiff, then fold through the dough with a spatula until just combined.
- Split the dough into 2 and roll between two sheets of greaseproof paper. Then chill in the freezer for 15 minutes. This is an essential step! The dough needs to be very cold so it does not stick to the cookie cutter and the cookies are firm enough to be transferred onto a baking tray.
- Preheat the oven to 350F / 180C / 160C fan.
- Remove the top sheet of greaseproof paper and cut out using a gingerbread man cutter. Use a knife or spatula to carefully lift onto a greaseproof lined baking tray. Re-roll any remaining dough until all the dough is used up.
- If you find the dough warms up too much to cut neatly again just pop back in the freezer.
- Bake for 10-12 minutes or until the edges are golden. Allow to fully cool before lifting from the tray and decorating.
- To make the icing, mix the sweetener with and water or cream in a small bowl with a spoon until smooth. Place into a piping bag with a fine nozzle or use a ziploc / disposable piping bag and finely snip off the end. Ice and allow to set for 30 minutes.
Notes
- The recipe yields approximately 25 cookies, each weighing about 20g and measuring 9 x 7 cm.
- Lakanto Golden sweetener contributes a caramel flavor but can be substituted with any granulated sweetener.
- Taste the dough before baking to adjust sweetness and spices if desired.
- Baking time depends on cookie thickness and cutter size; monitor closely to avoid overbaking.
- Homemade hazelnut flour can be made by finely grinding roasted, shelled hazelnuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25Serving
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Total Carbohydrates | 2.3g | 1% |
| Protein | 2.2g | 4% |
| Fat | 1.3g | 2% |
| Saturated Fat | 13g | 65% |
| Fiber | 1.3g | 5% |
| Sugar | 0.6g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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