Keto Gingerbread cookies are easy healthy almond flour gingerbread cookies without sugar. A healthy gingerbread cookie recipe that kids love with or without frosting!
You know how much I love keto Christmas cookies, right? It’s a big tradition in my family to make plenty of homemade cookies to share on Christmas night. This year, I choose to fill the cookie box with keto vegan Christmas cookies to share with my vegan husband There is too many diet in the family and I want to make sure we can all enjoy the cookies from the same jar.
Keto gingerbread cookies – vegan + gluten free
Finally, a healthy gingerbread cookies recipe that you can share with everyone. Yes, those tick all dietary requirements: keto, gluten free, vegan and dairy free. Let’s see all you need to make those keto gingerbread cookies this Christmas
Almond flour or almond meal – both work very well
Egg or chia seed egg – if you eat egg use 1 egg, the color of those gluten free gingerbread cookie recipe will be even more beautiful. Otherwise, use 1 tablespoon of chia seed soaked in 3 tablespoons of water as a egg replacement!
Sugar free sweetener – I love to use a combo of Monk fruit and erythritol, golden or classic, both work.
Spices – I used a good amount of cinnamon, cloves and ginger
Blackstrap molasses – I usually make the cookies without it but I provide an option with molasses for vegan as it is an amazing way to add iron to your cookies. My husband is vegan and I do the molasses recipe for him.
Extra virgin coconut oil – you can probably use different oil but I like the flavor of coconut in this recipe. If you are not a big fan of coconut flavor use refined coconut oil.
How to decorate healthy gingerbread cookies?
The healthiest way to decorate your keto gingerbread cookies recipe is to use 3 simple natural ingredients :
Sugar free powdered monk fruit
Guar gum – optional but hold the keto royal icing better
Almond flour cookies storage
You can prepare those gingerbread cookies up to 2 weeks before Christmas and store them in my cookie jar. That recipe has a strong gingerbread flavor so store them separably or they will pass their flavor to the other cookies.
More keto Christmas cookies
If you love keto christmas cookies I recommend you also try :
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Preheat oven to 180°C (350°F) and line two cookie baking sheets with parchment paper. Set aside.
If you are vegan and don't want to use an egg, add chia seed and water in a small bowl. Stir. Set aside 10 minutes until it forms a gel.
In a large mixing bowl, combine the dry ingredients together : almond flour, erythritol and all the spices.
Add the beaten egg (or chia seed gel if keto vegan) melted coconut oil, molasses (optional!) and vanilla extract.
Combine with a spatula first, then use your hands and knead the dough until it comes together.
Divide the dough into two ball of same same. Wrap each ball tightly into plastic wrap, roughly flatten into a thick disc and refrigerate both disc for 1 hour.
Remove the dough discs from the fridge, unwrap one disc and place it in the center of two pieces of parchment paper.
Roll out the dough into a 1/2 inch thickness (for thicker cookies) or 1/4 inch thick (for thinner cookies)
Use a gingerbread man cookie cutter shape to cut out cookies - I made 6 cookies in each half disc of dough so 12 in total. My tips, use a small knife or spatula to lift up the shaped cookie and transfer onto the prepared baking cookie sheets.
Gather up the leftover dough into a ball and re roll to form more cookies. You should be able to shape 12 large gingerbread cookies with the entire recipe, depending on your cookie cutter size.
Bake your cookies for 12-14 minutes max or until the border are golden brown.
Remove from the oven, cool down 5 minutes on the baking sheet then gently transfer into a cooling rack . I recommend using a spatula that you slide under each cookies to transfer them gently. They will look soft and that is ok! They will firm up with time. Cool down at least 20 minutes. Be patient the cookies will get very crunchy with time! Trust me after few hours you won't believe how crunchy and flavorsome they get! The gingerbread flavor will also enhance after 24 hours.
Store up to 2 weeks in a cookie jar, in the pantry.
Keto royal icing
Combine sugar free icing powder with almond milk and guar gum until it forms a white paste.
Use a piping bag to pipe shapes on the cookies.
Dry at room temperature. It can take up to 48 hours for the decorations to harden.
Golden Monk fruit sweetener blend: you can replace by sugar free crystal sweetener of your choice like erythritol blend.Paleo/vegan: healthy low GI sweetener alternative are coconut sugar if you don't want to use sugar free sweetener blend.Nutrition panel is for the recipe with 1 egg and no molasse. Net carbs per cookie: 2.4 g per cookies. If you sue molasse the carb count per cookie is 3.7 g and kal 144 kcal per cookies