Estimated reading time: 2 mins
Celebrate the holiday season while maintaining your ketogenic lifestyle with this incredible low-carb gingerbread cookies recipe. These tasty morsels, laden with warm spices and an irresistible ginger bite, will ensure you can indulge in the Christmas spirit without compromising your diet.
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Recipe
Ingredients
- 1½ cups of almond flour
- ¾ cup of coconut flour
- 1 tablespoon of ground ginger
- 2 teaspoons of cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of baking powder
- ¼ teaspoon of salt
- ½ cup of butter, softened
- ½ cup of erythritol, granulated
- 1 egg
- 1 teaspoon of vanilla extract
For Icing:
- 4 tablespoons of cream cheese, softened
- 2 tablespoons of erythritol, powdered
- 1-2 tablespoons of unsweetened almond milk
Instructions
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, ground ginger, cinnamon, nutmeg, baking powder, and salt.
- In another bowl, cream together the softened butter and granulated erythritol until smooth.
- Add the egg and vanilla extract to the butter mixture and stir until well incorporated.
- Gradually add the dry mixture into the wet ingredients, stirring until a dough forms.
- Roll the dough between two pieces of parchment paper until it’s about 1/4-inch thick. Use a gingerbread man cookie cutter (or shape of your choice) to cut out the cookies.
- Place the cutouts onto your lined baking tray. Bake for 12-15 minutes or until golden around the edges.
- While the cookies cool, prepare the icing by mixing together the softened cream cheese and powdered erythritol. Gradually add almond milk until you achieve the desired consistency.
- Once cookies are cooled, use a piping bag or a small ziplock with the corner cut off to decorate your cookies with the icing.
Nutrition Profile
Each cookie (assuming 24 cookies per batch) contains:
- Calories: 115
- Total Fat: 9g
- Saturated Fat: 3.5g
- Cholesterol: 20mg
- Sodium: 70mg
- Total Carbohydrate: 4.5g
- Dietary Fiber: 2g
- Sugars: 0.8g
- Net Carbs: 2.5g
- Protein: 3g
Please note that nutrition may vary depending on the size of your cookies and the exact brands of ingredients used.
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Ingredient Swaps
If you’re dealing with specific dietary restrictions or simply missing some ingredients, consider these possible swaps:
- Almond flour: You can replace almond flour with other low-carb flours like sunflower seed flour or sesame seed flour.
- Coconut flour: If you’re allergic to coconut, you can use extra almond flour. Remember, coconut flour is highly absorbent, so you’ll need to use three times the amount of almond flour.
- Erythritol: Stevia or monk fruit sweetener can be used as a substitute for erythritol, but be sure to adjust for sweetness levels as these can vary between sweeteners.
- Butter: For a dairy-free option, you can use coconut oil in equal amounts as butter.
- Egg: If you’re allergic to eggs, you can use a “flax egg” (1 tablespoon of ground flax seed mixed with 2.5 tablespoons of water and let sit for 5 minutes).
- Cream cheese: For dairy-free icing, use a dairy-free cream cheese substitute or coconut cream. Remember to chill the coconut cream overnight, then scoop out the solid part to use.
This delicious keto-friendly gingerbread cookie recipe is perfect for satisfying your sweet tooth this Christmas season. So, don your apron, pull out the cookie cutters, and get ready to enjoy a guilt-free treat that aligns with your keto goals!