We love gingerbread but like most baked goods, it often uses a lot of sugar. For a healthier version without the sugar spike, Keto Goodies created these keto-friendly gingerbread cookies using a sugar substitute called erythritol. If you can’t find it, a popular swap is to use monk fruit sweetener.
Per cookie: Cal: 180 | Fat: 16g | Protein: 6g | Total Carbs: 6g
Net carbs: 3g
Makes 24 Gingerbread Cookies
- 2 1/4 cup almond flour
- 1 tbsp cinnamon powder
- 1/2 tsp ground ginger 1
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup erythritol powder
- 3 tbsp softened butter
- 1 large egg
- 1 tsp vanilla extract
Preheat oven 177 degrees C
Step 1. In a bowl, mix the almond flour, cinnamon, ground ginger, ground cloves, nutmeg and baking powder.
Step 2. In a separate bowl, mix in the butter and erythritol powder using a hand mixer for 1-2 minutes, until fluffy. Mix in the egg and vanilla extract and combine the almond flour mixture until a dough forms.
Step 3. Roll out the dough on top of baking paper to a thickness of about ¼ inch (just over half a centimeter).
Step 4. Use your Gingerbread Cookie Cutters to cut out cookie shapes and transfer to clean baking paper.
Step 5. Bake for 10-15 minutes or until the edges are golden
Step 6. Remove from the oven and let the cookies cool.
Step 7. Enjoy!
Create some Keto Frosting by mixing erythritol and cream cheese together (with a dash of food color), and apply using a piping bag.
For more ideas on keto-friendly recipes and products, head to Keto Goodies.