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Keto Gingerbread Cookies

Keto Gingerbread Cookies Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Calories: 68
Ingredients Method Notes

Ingredients
  

  • 2 cups (200 g) blanched almond flour
  • 2 tbsp coconut flour
  • 1/3 cup golden erythritol
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp baking soda
  • pinch of salt
  • 1/4 cup unsalted butter, softened
  • 1 large egg, room temperature
  • 1 tbsp blackstrap molasses
  • 1/2 tsp vanilla extract

Method
 

  1. Whisk almond flour, coconut flour, sweetener, spices, baking soda, and salt in a bowl.
  2. In a separate bowl, beat butter and sweetener with an electric mixer until smooth, about 2 minutes.
  3. Beat in egg, molasses, and vanilla. Add dry ingredients and mix on low until a soft dough forms. Cover and chill at least 30 minutes.
  4. Divide dough in half. Roll each half between parchment to 1/4 inch thick. Cut shapes and place on a parchment-lined baking sheet. Chill cut cookies 10 minutes if dough feels soft.
  5. Preheat oven to 350°F (175°C). Bake one sheet at a time for 10 to 12 minutes, until edges are set. Cool on the sheet 5 minutes, then transfer to a wire rack and serve.

Notes

The 30-minute dough rest is not included in the prep time. If the cookies spread too much, chill the unbaked cutouts for 10 minutes before baking. Store in an airtight container; they taste even better the next day. Each cookie has about 1 g net carb.