These Keto gingerbread cookies are delicious and easy to make and would become your favorite holiday cookies in no time. Gingerbread cookies are popular this time of the year so sharing these keto gingerbread cookies recipe with you is right on time. I am excited because they are so good and I have included a video to walk you through how to make these cookies step by step.
The blog post always has helpful tips and answers to FAQs to help you with the recipe. Remember to scroll back up for reference after using the 'Jump to Recipe' button.
Click here to pin these keto/low carb gingerbread cookies for later
Keto Gingerbread Cookies
Keto Gingerbread cookies are an all time favorite around here, not just this time of the year but all year round.
This low carb version of the traditional gingerbread cookie is worth your time. It’s delicious with a nice texture and it’s totally sugar free, keto-friendly and egg free.
Meaning if you‘ve got egg allergies or you are vegan, these cute sugar free keto gingerbread men cookies are right up your alley.
These Keto gingerbread cookies require just 6 ingredients and eggs ain’t one of them. Ready in 20 mins if you decide not to chill the dough but I would recommend you do anyway.
With just 2.8g net carbs per serving you can definitely fit these low carb cookie into your macros. So how cool is that 😊
Ingredients to make keto gingerbread men
- Blanched super fine Almond flour.
- Sugar free Pancake Syrup
- Sugar free brown sugar substitute ( I used my homemade one)
- Yacon Syrup ( can substitute with molasses)
- Vanilla extract
- Gingerbread spice blend
Mix all these ingredients together in no particular order if you like, then roll out and bake. It’s that easy.
How to make Vegan Keto Gingerbread cookies
Vegan low carb cookies can be very tricky to make largely because egg is an important ingredient in low carb baking and many other egg substitutes are not necessarily keto.
These low carb gingerbread cookies fit right into a vegan diet because all the ingredients used in this recipe are vegan friendly.
About my recommended ingredients for these low carb cookies.
But for the purpose of people who like more order I will share an orderly step by step in the recipe card below. Make sure to also watch the video to help put things in perspective.
Blanched Super fine almond flour is my choice for this recipe. These following brands are the ones I use frequently
- Wellbees Blanched Almond flour
- Kirkland Blanched Almond flour
- Anthony’s Blanched Almond flour
Sugar free Pancake Syrup: serves as a binder for the cookie dough since we won’t be using eggs.
Brown sugar substitute: I usually use the Lakanto brown sugar substitute or I make my own. For this recipe I used my home made ‘Sugar free’ Brown sugar
Yacon Syrup is great as a molasses substitute in these Keto gingerbread cookies recipe. It adds color to the gingerbread cookies.
If you don’t have access to Yacon Syrup, you can use molasses instead don’t worry about the sugar found in molasses because the amount needed to make this recipe when spread across the number of servings will be negligible. Make sure to check out my homemade Keto brown sugar substitute.
What is Yacon Syrup?
Yacon syrup is extracted from the roots of the Yacon plant, It looks like and has the same consistency as molasses. Because a large part of Yacon syrup isn’t digested it’s is used as a low calorie substitute to sugar.
You can read more about the benefits Yacon Syrup to a low carb diet here.
You can make some Keto royal icing, Keto butter cream icing or just some some holiday cheer on them in the likeness of powdered erythritol.
How to make Keto Royal Icing Sugar
If you decide to decorate these cookies with keto friendly Royal icing, mix the following ingredients together
- ½ cup of powdered sweetener
- 3 teaspoons egg white powder
- ¼ teaspoon Xanthan gum
- 2 Tablespoons water ( you can thin out as you see fit)
These cookies taste great with a hint of almond which I love. Texture wise these are melt in your mouth kind of cookies that are easily adaptable to your taste.
For example, if you want them chewing, ¼ teaspoon of Xanthan gum added to this recipe will give it a chewy feel.
If you want it more crisp, reduce the temperature of the oven to 325 F and bake them for longer ( watch them closely as almonds tend to burn within a twinkle of an eye )
Tools used in this recipe
Love Low carb cookies? I do too. Check out these other keto low carb cookies on the blog that other readers are raving about.
- Keto Shortbread Cookies
- Keto Thumbprint cookies
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Nutrition per Serving for these Keto gingerbread cookies (makes 10 Servings)
Calories: 137| Total Fat: 11.2g | Carbs 6.2g | Fibre: 2.4g | Protein: 1.6g | Net Carbs: 2.8g
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Click here to pin this egg free Keto gingerbread cookies
Egg free Keto Gingerbread Cookies
Ingredients
Dry ingredients
- 2 cups almond flour
- 1 Tablespoon Yacon Syrup substitute with molasses
- 2 Tablespoons Brown sugar substitute
- ½ Tablespoon gingerbread spice blend
Wet Ingredients
- 6 tablespoon Sugar free Pancake syrup
- 1 teaspoon vanilla extract
Instructions
- Mix dry ingredients in a bowl and set aside
- Mix wet ingredients in a cup
- Add wet ingredients to dry ingredients
- Mix to form dough
- Chill dough for 1 hour or freeze for 15 mins
- Preheat oven to 350 F
- Roll out dough between 2 parchment papers to about ¼ inch thickness
- Use gingerbread men cookie cutters or any cookie cutter you like to cut out the cookies
- Bake for 20-25 mins or until edges begin to brown lightly
- Cookies will be soft straight out of the oven but firm up as they cool.
- Let cookies cool for 5 mins on cookie sheet then transfer to cooking rack.
Notes
- Dough should be firm. If you find dough too crumbly, add an extra teaspoon of syrup
- If dough is too wet, add more almond flour
- You can skip the chill time and use immediately but Roll out between two parchment papers.
