Keto gingerbread cookies that are actually crispy! More like gingersnaps on a low carb diet these are great for a sweet holiday recipe. Treat yourself to a Christmas favorite that is keto friendly and sugar free. Made with almond flour pressed into molds and baked with step by step photos and a gingerbread house tutorial!
The Best Keto Gingerbread Cookies Recipe
- Extra crispy, just as a ginger snap should be
- Instruction video to create a keto gingerbread house
- Easy to follow recipe for the best crispy cookies on the internet
How To Make Keto Gingerbread Cookies-Step By Step
- The key to these keto cookies is getting the mix to stick together in order to form the cookie itself. Without that they will crumble.
- All dry ingredients need to be combined and free of lumps. A sifter works great here if you have one.
- Melt butter or coconut oil, either is fine the taste difference isn’t noticeable at all.
- You can make this entire cookie recipe in one mixing bowl.
- Add in all wet ingredients and give it a good mix with your hands or a spoon. I advise against a whisk here because the dough will get caught in-between.
- When combined you should notice the dough sticking. It doesn’t have to be super sticky because a little goes a long way when you roll it out.
- Between two pieces of parchment paper roll the dough out to less than or close to a quarter of an inch thick. Not super thin but not too thick or they won’t get crunchy.
- Using a cookie mold of some sort press out cookies and lay them on a cookie sheet. Bake for 7-10 minutes watching closely.
Helpful Recipe Tips
- Coconut oil or butter works but they’re different. With coconut oil while baking the cookies didn’t release any. But while baking with the butter some of the butter leaked from the cookie into the baking pan.
- The drier the better. If you mix and notice your dough is extra wet, add a little more almond flour in. You want it just sticky enough because too much moisture will create a less dense cookie.
- Opt out the molasses if you’d like, but it creates more of the brown sugar flavor in gingerbread. I would advise to avoid using a brown sugar substitute because they are not finely ground and may disrupt how well the cookie will hold.
Macros
Full nutrition label done via Cronometer, facts are based on the cookie cutters I used. I was able to get 16 cookies out of the mix. The numbers will vary on your cutter. But, one of my keto gingerbread cookies is only 2g net carbs per cookie.
Keto Cookie Recipes You’ll Love
Crispy Keto Gingerbread Cookies
Keto gingerbread cookies that are actually crispy! More like gingersnaps on a low carb diet these are great for a sweet holiday recipe. Treat yourself to a Christmas favorite that is keto friendly and sugar free. Made with almond flour pressed into molds and baked with step by step photos and a gingerbread house tutorial!
Equipment
- Cookie cutter
- mixing bowl
- Rolling pin
Ingredients
- 1 1/4 cup blanched almond flour
- 1/2 cup granulated sweetener
- 1/4 cup egg white powder
- 1 teaspoon beef gelatin powder
- 1/2 teaspoon xanthan gum
- 6 tablespoon coconut oil (or melted butter)
- 2 teaspoon blackstrap molasses
- 1 teaspoon liquid stevia or liquid monk fruit
- 1 teaspoon vanilla extract
Gingerbread Spice mix
- 1 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- Preheat oven to 350°F. Also melt butter or coconut oil
- Combine all dry ingredients and give them a little mix
- In a bowl mix all your wet ingredinets together. Or you could just add them into the dry mix and save a dish
- Between two sheets of parchment paper roll out the dough. Go for a 1/4 of an inch thick or a little less. You want them thin enough to get crispy but thick enough to where you can handle them to the cookie sheet
- Bake them in preheated oven for 7-10 minutes. Depends how hot your oven heats you may want to check at 5 minutes. You can let the edges brown or simply go off them having a dry look. It doens't take long for the egg white powder to activate to give them that hold you want.
- Allow them to cool completly! They are crunchy once cooled, they may have a small crunch while still warm but it's not the same snap you get once fully cooled.
Video
Notes
Helpful Recipe Tips
- Coconut oil or butter works but they're different. With coconut oil while baking the cookies didn't release any. But while baking with the butter some of the butter leaked from the cookie into the baking pan.
- The drier the better. If you mix and notice your dough is extra wet, add a little more almond flour in. You want it just sticky enough because too much moisture will create a less dense cookie.
- Opt out the molasses if you'd like, but it creates more of the brown sugar flavor in gingerbread. I would advise to avoid using a brown sugar substitute because they are not finely ground and may disrupt how well the cookie will hold.
Nutrition
Nutrition Facts
Crispy Keto Gingerbread Cookies
Amount Per Serving
Calories 99
* Percent Daily Values are based on a 2000 calorie diet.
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