Keto Gingerbread Christmas Cookies

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  • prep time

    prep time

    12 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    27 min

Keto Gingerbread Christmas Cookies

These deliciously warming Keto Christmas cookies are soft and cakey, combining the texture and flavors of both gingerbread and cookies. Our Keto Christmas recipe makes a great sweet snack for the holidays or can be enjoyed as a post-dinner treat. Perfect for kids and grown-ups!

Can I Use Almond Flour?

We have used ground almonds for our Keto Christmas cookies. Ground almonds offer a heavier crumb texture and slightly fewer carbs than finer almond flour. However, you may use almond flour if you prefer. This will change the texture a little but will still be just as delicious. Please be sure to adjust your macros to account for any changes made to the recipe.

Best Keto Cookie Flavorings

Our Keto cookies are seasoned with warming gingerbread spices. If you would like, you can easily adjust the quantity of spices to suit your personal taste or incorporate additional festive flavors. Dried cranberries, orange zest, and chopped low carb nuts would all make excellent add-ins.

  • Net Carbs

    2.1 g

  • Fiber

    2.6 g

  • Total Carbs

    12.8 g

  • Protein

    5.2 g

  • Fats

    12.6 g

149 cals

Keto Gingerbread Christmas Cookies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Raw Egg

    Raw Egg

    2 small

  • Ginger, Ground

    Ginger, Ground

    2 teaspoon

  • Almonds, Raw

    Almonds, Raw

    1-¾ cup, ground

  • Lemon Juice

    Lemon Juice

    1 teaspoon

  • Cinnamon, Ground

    Cinnamon, Ground

    1 teaspoon

  • Coconut Oil

    Coconut Oil

    1 tablespoon

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    ½ cup

  • Almond Butter, Unsalted

    Almond Butter, Unsalted

    ⅓ cup

  • Baking Soda

    Baking Soda

    ¼ teaspoon

  • Salt, Sea Salt

    Salt, Sea Salt

    ⅛ teaspoon

  • Nutmeg Ground

    Nutmeg Ground

    ⅛ tsp

Recipe Steps

steps 4

27 min

  • Step 1

    Add the ground almonds, almond butter, erythritol, salt, baking soda, lemon juice, ginger, cinnamon, nutmeg and melted coconut oil to a mixing bowl. Beat together well to combine. Please feel free to adjust the level of spices to taste.
    Step 1
  • Step 2

    Crack the eggs into the bowl. Beat everything together well to combine until completely smooth. You should have a thick and sticky dough.
    Step 2
  • Step 3

    Preheat the oven to 350 degrees Fahrenheit. Line a large shallow oven tray with baking paper. Take a generous tablespoon of the mix and drop it onto the lined oven tray. Roughly form a circular shape with the mix. Do not press the mix too flat as the cookies will spread when baking. Repeat this process with the remaining dough, leaving a reasonable gap between each cookie to allow for spreading. You should get 12 cookies from the mix.
    Step 3
  • Step 4

    Transfer the tray to the oven and bake for 12-15 minutes or until firm and golden brown all over. Set to one side to cool completely. Keep the cookies in an airtight container until ready to serve.
    Step 4

Comments 1

  • JenAvak

    JenAvak 3 years ago

    These were amazing! Be sure to use ground almonds and not almond flour. Big difference.