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. It’s a big family tradition to make plenty of homemade cookies to share on Christmas night. This year, I chose to fill the cookie box with keto vegan Christmas cookies to share with my vegan husband. There are many diets in the family, and I want to make sure we can enjoy 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. Read my Keto Flour guide for help on choosing and using Keto flour.
- Egg or chia seed egg – if you eat egg, use 1 egg. The color of these gluten-free gingerbread cookies will be even more beautiful. Otherwise, use 1 tablespoon of chia seed soaked in 3 tablespoons of water as an egg replacement!
- Sugar-free sweetener – I love to use a combo of Monk fruit and erythritol, golden or classic, both work. Use my Sweetener converter to convert from one sweetener to another.
- Spices – I used a good amount of cinnamon, cloves, and ginger.
- Vanilla extract
- 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 a 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.
To view how to make these cookies a different way, watch my Web Story: Making Gingerbread Cookies.
Almond flour cookies storage
You can prepare those gingerbread cookies up to 2 weeks before Christmas and store them in my cookie jar. This recipe has a strong gingerbread flavor, so store them separable, 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:
Made those gingerbread cookies? Share your picture with me on Instagram.
Keto Gingerbread Cookies - Vegan and Gluten-free
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Keto royal icing
- 1 cup Sugar-free Icing Sugar
- 1-2 tablespoons Unsweetened Almond Milk
- ¼ teaspoon Guar Gum
- 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: almond flour, erythritol, and 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 balls of the same size. Wrap each ball tightly into plastic wrap, roughly flatten them into a thick disc and refrigerate both discs for 1 hour.
- Remove the dough discs from the fridge, unwrap one disc and place it in the center of two parchment paper pieces.
- 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 tip: use a small knife or spatula to lift the shaped cookie and transfer it 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 cookie to transfer them gently. They will look soft, and that is ok! They will firm up with time. Cool them down for at least 20 minutes. Be patient; the cookies will get very crunchy with time! Trust me, after a 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.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.