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!
Decoration Notes:
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.
