Keto Gingerbread Cookies (Gluten-Free, Sugar Free)

These keto gingerbread cookies are warmly spiced, chewy and soft ginger cookies. They're simple to make and they are melt-in-your-mouth good. Perfect for the holidays, and perfectly low-carb! Cozying up with a couple of these and a big cup of hot tea or keto egg nog sounds idyllic this time of year. And even though we haven't even hit Thanksgiving yet, my thoughts (and baking projects) are Christmas-themed.

Confession: we are early Christmas people, known to set up a tree as early as Nov. 1. We are those people. Christmas music going through all of November and December, and yes, I've been making holiday baked goods since before the temperatures here in Arizona dipped below 100°F. But I can't help it, I just love the holidays, and my husband is even worse. Christmas gifts are already stashed away in our closet and I'll be shocked if he's able to wait until at least mid-December before offering one or two up to the kids. The worst, I tell you. No secret-keeping skills whatsoever. 😉

So, I say all of this to let you know these keto gingerbread cookies have been tried and tested and approved by a family of people who take the holiday season very seriously. And the fact that these gingerbread cookies made with almond flour are also gluten-free, dairy-free, and grain-free is an extra bonus because that just means we can indulge in that idyllic Christmas cookie eating, guilt-free!

a ginger molasses cookie recipe

These keto gingerbread cookies are essentially a ginger molasses cookie made with low-carb ingredients. While molasses isn't exactly an ingredient that is considered keto-friendly, I've only used a tiny amount in this recipe, which results in an additional 1g of carbs and sugar per cookie. I think it's a worthy tradeoff to get the most flavorful gingerbread results.

how to make keto gingerbread cookies

To make keto gingerbread cookies, start by gathering these ingredients:

• granulated monk fruit sweetener, preferably a brown sugar alternative like Lakanto Golden
• coconut oil, melted and slightly cooled
• molasses
• egg
• orange zest
• vanilla extract
• almond flour (not almond meal)
• coconut flour
• baking soda
• xanthan gum (optional, but I find this gluten replacer helps the cookies bind better)
• salt
• ground ginger
• cinnamon
• allspice

Optional: serve them plain or dust some powdered monk fruit sweetener on top for an extra pretty, wintry look.

the process

To make keto gingerbread cookies, you only need one bowl, an electric mixer or standup mixer, a baking sheet, and 10 minutes of prep time!

The keto gingerbread cookie recipe:

1. Combine the ingredients. In a large bowl or bowl of a standup mixer, beat together the melted coconut oil and granulated monk fruit sweetener. Add the tablespoon of molasses, orange zest, egg, and vanilla, mixing for about 1-2 minutes until all of the ingredients are well-incorporated. Add the rest of the ingredients and mix for another couple of minutes until a cookie dough forms.
2. Bake the keto gingerbread cookies. Preheat the oven to 350°F. Scoop out spoonfuls of the dough, about 1-½ tablespoons per cookie. Roll it into a ball and slightly flatten it in between the palms of your hands. Place each cookie on a parchment-lined cookie sheet and bake for 10-11 minutes. Remove the tray from the oven and let the cookies cool on the cookie sheet for at least 5 minutes.

keto gingerbread cookie baking tips

There aren't too many tricks to getting the perfect keto gingerbread cookies, but do watch how long they bake. The cookies will appear a tad underdone when you take them out of the oven, but they will continue to bake on the sheet and will harden slightly as they cool.

I use a metal spatula to transfer the cookies from the baking sheet to a cooling rack after about 5 minutes, and allow them to finish cooling on the rack. When eaten warm, the cookies will be a bit more crumbly, so if you don't mind that, ENJOY straight out of the oven. 😉

Soft ginger cookies, ginger molasses cookies, gingerbread cookies- all of the above are accurate descriptions of these spiced treats! Whatever you call them, they're delish and we'll most likely be making them well into the new year.

Happy holiday baking!

you might also love...

• Keto no-bake chocolate cookies, aka the easiest, fudgiest, low-carb chocolate cookie everrrr.
• These keto peanut butter and jelly cookies, my son's absolute favorite and an incredible one for all you PB&J fans!
• Keto pecan pie. So rich and decadent and surprisingly refined sugar-free!

Continue to Content

keto gingerbread cookies {gluten-free + grain-free}

Yield: 16 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 25 minutes

These keto gingerbread cookies are soft, chewy, and packed with warm spices! They are gluten-free, dairy-free, and low-carb, so you can indulge in holiday cookies guilt-free.

Print

Ingredients

• ⅓ cup + 1 tablespoon coconut oil, melted
• ½ cup granulated monk fruit sweetener, (preferably a brown sugar substitute like Lakanto Golden)
• 1 tablespoon molasses
• 1 large egg
• 1 heaping tablespoon orange zest
• 2 teaspoons vanilla extract
• 1-½ cups blanched almond flour
• 2 tablespoons coconut flour
• ½ teaspoon baking soda
• ½ teaspoon xanthan gum (optional)
• ¼ teaspoon salt 
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• ½ teaspoon allspice

Instructions

1. Preheat the oven to 350°F. In a large mixing bowl or bowl of a standup mixer, combine the granulated monk fruit sweetener and the melted coconut oil. Beat the two together for about 1 minute, until they're well combined. Mix in the tablespoon of molasses.
2. Add the egg, orange zest, and vanilla extract. Mix on medium speed for about 1-2 minutes.
3. Next, add in the almond flour, coconut flour, baking soda, xanthan gum, salt, cinnamon, ground ginger, and allspice. Mix the cookie dough for another 1-2 minutes, or until it is well combined.
4. Scoop out spoonfuls of the dough, about 1-½ tablespoons per cookie. Roll the dough into a ball and flatten very slightly between the palms of your hands. Place the cookies on a baking sheet, spread out about 2 inches apart.
5. Bake for 10-11 minutes, then remove the baking sheet from the oven and let the cookies cool 5 more minutes on the sheet. Transfer to a cooling rack to let them cool completely.

Notes

The cookies may appear slightly underdone when you remove them from the oven. They will continue to bake resting on the hot cookie sheet and will harden a bit more as they cool.

Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 13mgSodium: 8mgCarbohydrates: 7gNet Carbohydrates: 3gFiber: 4gSugar: 2.7gProtein: 7g

This nutritional information is approximate and is provided for convenience as a courtesy.