The Best Keto Gingerbread Cookies
When it comes to holiday baking, gingerbread cookies are a classic favorite. The warm, spicy aroma that fills the kitchen as they bake, and the joy of decorating each one with colorful icing, are all part of what makes this tradition so special. However, for those following a low-carb or keto diet, indulging in traditional gingerbread cookies can be a challenge. But fear not! I’ve got a fantastic low-carb gingerbread cookie recipe that’s sure to satisfy your holiday cravings.
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Keto Gingerbread Cookies Ingredients
Before we dive into the step-by-step process of making these delightful low-carb keto gingerbread cookies, let’s take a closer look at the ingredients you’ll need:
- 2 cups (200g) blanched almond flour
- 3 tablespoons (21g) coconut flour
- ½ cup (100g) powdered Lakanto Golden sweetener or powdered erythritol
- ½ teaspoon (2g) baking powder
- 1 teaspoon (3g) ground cinnamon
- 1 ½ teaspoons (3g) ground ginger (use this one for intense flavor!)
- ½ teaspoon (2g) ground nutmeg
- 3 tablespoons (42g) softened cream cheese
- ¼ cup (60g) melted salted butter
- 1 large egg at room temperature
- 1 teaspoon (5mL) vanilla extract
For Royal Icing (optional)
- ⅓ cup (65g) powdered sweetener
- 2-3 tablespoons (30-45mL) heavy whipping cream or almond milk
You can adjust the amount of heavy whipping cream/almond milk to achieve your preferred icing consistency.
Now, let’s get started with the step-by-step instructions for making these delicious low-carb keto gingerbread cookies.
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the blanched almond flour, coconut flour, powdered sweetener, baking powder, ground cinnamon, ground ginger, and ground nutmeg. Ensure that the dry ingredients are well combined.
- Add Wet Ingredients: To the dry ingredient mixture, add the softened cream cheese, melted salted butter, room-temperature egg, and vanilla extract. Mix everything together until a dough forms. It’s important to make sure the ingredients are well incorporated for the best texture and flavor.
- Chill the Dough: Cover the cookie dough and refrigerate it for at least 2 hours or overnight. This step is crucial for allowing the dough to firm up and develop its gingerbread flavor.
- Preheat the Oven: Preheat your oven to 350°F (180°C) while the dough is chilling. This ensures that your oven is ready to go when it’s time to bake the cookies.
- Roll and Cut: Once the dough has chilled, roll it out between two sheets of parchment paper. This will prevent the dough from sticking and make it easier to handle. Use gingerbread cookie cutters to cut out your desired shapes.
- Bake: Place the gingerbread cookie shapes on a parchment-lined baking sheet and bake in the preheated oven for 12-15 minutes, or until the edges are slightly golden brown. Keep a close eye on them as baking times can vary.
- Prepare Royal Icing (Optional): While the cookies are cooling, you can prepare a low-carb royal icing. Simply mix the powdered sweetener with heavy whipping cream or almond milk. Adjust the liquid to reach your preferred icing consistency.
- Decorate: Once the cookies are completely cooled, it’s time for the fun part – decorating! Use your royal icing to add designs, faces, or any other festive decorations you desire.
- Enjoy: Now, you’re ready to enjoy your low-carb gingerbread cookies. Savor the delightful flavors and share them with friends and family.
Why These Cookies Are a Great Choice
These low-carb gingerbread cookies are a fantastic choice for those following a low-carb or keto diet. They allow you to partake in the holiday tradition of gingerbread cookies without the guilt or the sugar crash. Here’s why these cookies are a great choice:
- Low in Carbs: Traditional gingerbread cookies are loaded with carbs due to the high sugar content. By using almond and coconut flour, along with sugar substitutes, these cookies are much lower in carbs, making them keto-friendly.
- Great Taste: You might be wondering if the taste compares to traditional gingerbread cookies. The answer is a resounding “yes.” These cookies are rich in ginger, cinnamon, and nutmeg flavors, delivering that classic gingerbread taste you love.
- Customizable Icing: The royal icing can be tailored to your liking. You can make it as thick or as thin as you prefer, and you can even add natural food coloring for a festive touch.
- Family-Friendly: These cookies are so delicious that your family and friends won’t even realize they’re low-carb. They’re perfect for sharing with loved ones during the holiday season.
- Perfect for Gifting: These low-carb gingerbread cookies also make a thoughtful and unique holiday gift for your keto or low-carb friends. Package them in a decorative tin or box, and you’ll have a gift that’s sure to be appreciated.
In conclusion, these low-carb keto gingerbread cookies are a wonderful addition to your holiday baking repertoire. Whether you’re following a low-carb or keto diet or simply want a healthier option for indulging in the flavors of the season, these cookies are a winner. They’re easy to make, taste incredible, and can be shared with your loved ones to spread the holiday cheer. So, go ahead and bake up a batch of these delightful cookies and make this holiday season a little sweeter while staying true to your dietary goals. Enjoy!
The Best Keto Gingerbread Cookies
Course: SnacksDifficulty: Easy26
servings20
minutes15
minutesIngredients
2 cups (200g) blanched almond flour
3 tablespoons (21g) coconut flour
½ cup (100g) powdered Lakanto Golden sweetener
½ teaspoon (2g) baking powder
1 teaspoon (3g) ground cinnamon
1 ½ teaspoons (3g) ground ginger
½ teaspoon (2g) ground nutmeg
3 tablespoons (42g) softened cream cheese
¼ cup (60g) melted salted butter
1 large egg at room temperature
1 teaspoon (5mL) vanilla extract
- For Royal Icing (optional)
⅓ cup (65g) powdered sweetener
2-3 tablespoons (30-45mL) heavy whipping cream or almond milk
Directions
- In a mixing bowl, whisk together the blanched almond flour, coconut flour, powdered sweetener, baking powder, ground cinnamon, ground ginger, and ground nutmeg. Ensure that the dry ingredients are well combined.
- To the dry ingredient mixture, add the softened cream cheese, melted salted butter, room-temperature egg, and vanilla extract. Mix everything together until a dough forms. It’s important to make sure the ingredients are well incorporated for the best texture and flavor.
- Cover the cookie dough and refrigerate it for at least 2 hours or overnight. This step is crucial for allowing the dough to firm up and develop its gingerbread flavor.
- Preheat your oven to 350°F (180°C) while the dough is chilling. This ensures that your oven is ready to go when it’s time to bake the cookies.
- Once the dough has chilled, roll it out between two sheets of parchment paper. This will prevent the dough from sticking and make it easier to handle. Use gingerbread cookie cutters to cut out your desired shapes.
- Place the gingerbread cookie shapes on a parchment-lined baking sheet and bake in the preheated oven for 12-15 minute
- While the cookies are cooling, you can prepare a low-carb royal icing. Simply mix the powdered sweetener with heavy whipping cream or almond milk. Adjust the liquid to reach your preferred icing consistency.
- Enjoy!
Recipe Video
Notes
- Yields 26 cookies (1 cookie per serving) Nutrition per serving:
- NET CARBS: 1.0g
- FIBER: 1.5g
- FAT: 7.0g
- PROTEIN: 2.3g
- CALORIES: 82
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