Gluten Free & Keto Gingerbread Cookies

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4 from 132 votes

Gluten Free & Keto Gingerbread Cookies

35 minutes
Calories 460kcal


  • 192 grams almond flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper
  • 80 grams grass-fed butter (at room temperature)
  • 128 grams Swerve Sweetener (or Sukrin gold*
  • 18 grams blackstrap molasses (at room temperature)


  • Add almond flour, xanthan gum, salt, baking soda, and spices to a medium bowl.
  • Whisk until thoroughly combined and set aside.Cream butter in a large bowl with an electric mixer, 2-3 minutes.
  • Add in sweetener and molasses (optional), and continue to beat until thoroughly mixed and much of the sweetener has dissolved.
  • Add in egg, mixing until just incorporated.
  • The mixture will appear slightly 'broken' (i.e.
  • not thoroughly smooth).
  • With your mixer on low, add in half of your flour mixture- mixing until just incorporated.
  • Mix in the rest.Wrap cookie dough with cling film (saran wrap) and refrigerate overnight (much preferred).
  • But if in a pickle, 3 hours will do.
  • Preheat oven to 350°F/180°C and line a baking tray with parchment paper.Roll out the dough between two pieces of parchment paper and cutout the shapes.
  • Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) will yield a softer one.Place shaped cookies on the prepared baking tray and place in the freezer for 10 minutes prior to baking.
  • Bake for 10-20 minutes, until fully golden.
  • Note that we found baking time varies a lot here, depending on thickness and size of the cookies.
  • So just keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).
  • While if you like them soft, take them out as soon as they begin to set (and make them thicker).
  • Allow to cool for ten minutes before transferring to a cooling rack.
  • Allow to cool completely, as they'll continue to crunch up.
  • Store in an airtight container for up to 5 days.
  • Note that these keto gingerbread cookies are even better the next day, after the spices have had some time to mingle.
  • And also (for some inexplicable reason), the sweetness also intensifies the day after.


Calories: 460kcal

Originally posted 2019-02-20 18:14:36.

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