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!
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.
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.
Crispy Keto Gingerbread Cookies
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto gingerbread cookies
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