KETO GINGERBREAD COOKIE

EASY

INGREDIENTS

DRY INGREDIENTS – 2 cups Almond Flour – ½ cup Erythritol – 1 tsp Ginger – ½ tbsp Cinnamon – 1 tsp Baking Powder – ¼ tsp Cloves WET INGREDIENTS – 1 Egg – ¼ cup Coconut Oil – 1 tsp Vanilla Extract – 1 tbsp Black Strap Molasse KETO ROYAL ICING – 1 cup Sugar-free Icing Sugar – 1-2 tbsp Almond Milk – ¼ tsp Guar Gum

Combine Dry Ingredients

In a large mixing bowl, combine the dry ingredients: almond flour, erythritol, and spices.

1

Add Wet Ingredients

Add the beaten egg, melted coconut oil, and vanilla extract to the Keto Gingerbread Cookie Dough.

2

Combine Ingredients

Combine with a spatula first, then use your hands and knead the dough until it comes together.

3

Knead and Roll

Divide the dough into two balls of the same size. Wrap each ball tightly into plastic wrap, roughly flatten it into a thick disc and refrigerate both discs for 1 hour.

4

Flatten Balls

 Remove the dough discs from the fridge, unwrap one disc, and place it in the center of two parchment paper pieces.

5

Roll the Dough

Roll out the dough into a 1/2 inch thickness (for thicker cookies) or 1/4 inch thick (for thinner cookies).

6

Cut Out the 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.

7

Bake Gingerbread Cookies

Bake your cookies for 12-14 minutes max or until the borders are golden brown in an oven preheated to 350°F (180°C).

8

NET CARBS FAT PROTEIN

6.8 grams

14.6 grams

1.4 grams

SERVINGS

TIME

Serving: 1 Cup Makes: 5 Servings

Prep: 10 Minutes Cook: 20 Minutes

KETO GINGERBREAD COOKIES

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