Check out this low carb gingerbread cookies recipe!
Is it really even the holidays without gingerbread cookies?! Yeah, we didn’t think so either! Gingerbread cookies have to be the most adorable dessert on the planet. But the good news is that they taste just as good as they look! Before you go out and buy a bag of them at the store, maybe you should consider whipping up your very own homemade batch!
So many of us have holiday traditions that involve food. Perhaps in your family, you enjoy baking a batch of yummy cookies to decorate together. Whether you love to decorate or just prefer to eat the end product, gingerbread cookies are a perfect choice.
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You’ll absolutely adore the combination of clove, nutmeg, and cinnamon. It’s all the flavors that make up a traditional gingerbread cookie! However, the low carb secret is found in the flour and the sweetener. Rather than white flour, we use almond flour, and monk fruit sweetener is responsible for all of that sweetness you taste! As you may already know, monk fruit is much sweeter than regular sugar but happens to be much easier for the body to process.
For all of you low carb foodies out there, this is the low carb dessert you need to file away for the holiday season. It’s simple to make and only requires a few minutes to mix together and pop in the oven. It’s as simple as that. Not only will your home smell warm and inviting, but you’ll have a perfectly golden cookie, too! Talk about a double win!
Low carb gingerbread cookies are everything! They are such as staple for the holidays. Serve this up to your family and friends this year and see just how much they love you for it. It’s so good!
If you enjoyed these cookies and are looking for more gingerbread recipes, you should try these Keto Spice Cookies from Yellow Glass Dish. These cookies are a combo of speculaas cookies and gingerbread and are low carb and gluten-free!
- 2 cups almond flour
- 1 1/2 teaspoons ground cinnamon
- 1 tsp ground ginger
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 6 tablespoons butter (softened)
- 1/3 to 1/4 cup So Nourished monk fruit erythritol sweetener
- 1 large egg
- Pinch black pepper
- Whisk together the almond flour, cinnamon, ginger, xanthan gum, baking soda, nutmeg, cloves, and black pepper in the bowl of a stand mixer until well combined.
- Beat the butter in a large bowl on medium speed until creamy then beat in the golden monk fruit sweetener until smooth.
- Add the egg and beat until just combined.
- With the mixer running on low speed, add the dry ingredients a little at a time until it comes together in a dough.
- Wrap the dough in plastic and chill for at least 3 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Roll out the dough between two pieces of parchment and cut it out into the desired shape using cookie cutters.
- Place the cookies on the baking sheet and freeze for 10 minutes.
- Bake the cookies for 10 to 20 minutes until done to your liking – baking longer will yield crispy cookies.
- Cool the cookies for 10 minutes then transfer to a wire cooling rack – frost, if desired.
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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