These Keto Gingerbread Cookies are fun and festive cookies that will surely brighten up your holiday season! They are so good and extremely easy to make. These cookies are keto, low-carb, grain-free, and gluten-free!
Keto-friendly Gingerbread Cookies
Nothing compares to gingerbread cookies during the holidays - they're full of sugar, spice, and everything nice!
BUT these cookies are keto-friendly because they don't use refined sugar or conventional flour.
We've taken your favorite holiday cookie and upgraded it to make it a delicious and guilt-free treat that keeps you in ketosis.
How to Make the Cookies
These are pretty simple to make. There's two parts: the cookies and the royal icing.
First, you make the dough and let it chill for 1-3 hours (1 hour in the freezer or 3 hours in the refrigerator). Then, you roll out the dough, cut out shapes, and bake them. While they bake, you can make the royal icing and pipe it onto the cookies once they're done.
And then, try not to eat the entire batch at once. It's tough, we know!
The entire recipe is at the bottom of the post. First, we have some helpful tips and instructions. Follow along as you make them.
Featured Recipe Video
Check out this video to see how to make our most popular recipe – Keto Zucchini Bread Whoopie Pies.
They are easy to make and delicious!
Main Ingredients in Keto Gingerbread Cookies
First things things first, gather all of your ingredients and measure them out.
You will probably have most of the ingredients on hand in your pantry or fridge.
Here is a quick list of what you need:
- Almond flour
- Baking soda
- Ground cinnamon
- Pumpkin pie spice
- Xanthan gum
- Vanilla extract
- Granular erythritol (like Swerve) or monk fruit sweetener
- Confectioner erythritol (if you don't have this on hand, you can add the granular erythritol to a food processor and process until if becomes a powder)
- Coconut oil
- Sugar-free syrup
- Coconut flour
- Orange zest
What Equipment You Need
- Mixing bowls
- Half baking sheets (we used 2)
- Parchment paper
- Holiday cookie cutters
- Piping bag (or Ziploc bag)
- Electric hand mixer
Make the Cookie Dough
Let's start with the gingerbread cookie dough first.
In another large bowl, beat the orange zest, butter, sweetener, oil, and Sukrin Gold with an electric mixer for about 3 minutes. Then, beat in the egg and syrup for a few more minutes.
Slowly add the dry ingredients in three batches, beating the dough in between each batch until everything is incorporated.
Place the dough in a plastic wrap and flatten it until it's shaped like a fat disc. Freeze for 1 hour or refrigerate for 3 hours. Once the dough has chilled, roll out the dough between two layers of parchment so that it is about 1/4 inch thick.
Cut Out Your Shapes
Preheat the oven to 350°F and line your baking sheets with parchment paper.
Using cookie cutters of your choice, cut out your favorite holiday shapes.
Then transfer the cut out shapes to your lined baking sheets and bake for 6-10 minutes until the cookies have slightly browned.
Keto Royal Icing
While the cookies are baking, make your royal icing.
All you need to do is beat the egg whites and vanilla extract with an electric mixer until frothy, then add the erythritol and almond milk to get that perfect piping consistency.
Then it's time to decorate! Piping on the royal icing isn’t difficult, but may take some practice if you aren’t used to decorating cookies with it.
Use a Piping Bag to Add the Royal Icing
Make sure the cookies are cooled off completely before adding the royal icing. If you add it too soon (while they are still warm), the icing will melt.
Don't have a piping bag? Make your own! Put the frosting in a zippered plastic bag and cut a hole in the corner.
Now you are ready to squeeze the icing onto the cookies. Have fun decorating!
More Holiday Inspired Keto Recipes
Looking for more holiday keto recipes? Check out these favorites:
- Keto Cinnamon Rolls With Cranberry And Orange
- Keto Eggnog
- Keto Chocolate Peppermint Brownies
- Keto Chocolate Peanut Butter Bark
- Keto Christmas Cookie Recipe Round Up
For the Cookies
- 2 1/4 cups almond flour
- 1/2 cup coconut flour
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 tablespoon orange zest
- 1 stick grass-fed butter softened
- 1/4 cup coconut oil melted
- 1/4 cup monk fruit sweetener or granular erythritol
- 3/4 cup Sukrin Gold lightly packed
- 1 egg
- 1/4 cup sugar-free syrup
For the Cookies
- In a separate large bowl, beat the orange zest, butter, oil, sweetener, and Sukrin Gold with an electric mixer for 3 minutes.
- Beat in the egg and syrup for another couple minutes.
- Slowly beat in flour mixture in three batches, beating in between each until the dough is fully incorporated.
- Place the dough in plastic wrap and flatten slightly into a fat disc shape.
- Freeze for 1 hour or refrigerate for 3 hours.
- Heat your oven to 350°F and line two baking sheets with parchment paper. (If you don't have 2 baking sheets, just make your cookies in batches.)
- Roll out the dough in between two layers of parchment so that it is about 1/4 inch thick.
- Use cookie cutters to cut out various shapes from the dough.
- Transfer the cookies onto the lined baking sheets and bake for 6-10 minutes or until lightly browned.
For the Royal Icing
- Beat the egg whites and vanilla extract with an electric mixer until it is frothy.
- Slowly add in the confectioner erythritol - only add 1/4 cup at a time.
- Add in the almond milk to make it a good piping consistency.
- Place the frosting in piping bag or Ziploc bag and snip a tiny corner off the tip.
- Decorate the cookies and enjoy!
We Can't Wait To See You Try It!
We love seeing our recipes come to life!! We can’t wait to see how you make these and loving seeing each person's unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!