Imagine sinking your teeth into a perfectly spiced, crisp gingerbread cookie that's not only deliciously festive but also completely guilt-free and keto-friendly! These sugar-free keto gingerbread cookies are about to revolutionize your holiday baking, proving that healthy eating doesn't mean sacrificing flavor or tradition. Whether you're following a strict ketogenic diet or simply looking to cut down on sugar, these magical cookies will transport you straight to a cozy winter wonderland without derailing your nutrition goals.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Keto
Serves: 24 cookies
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 cup unsweetened molasses
- 1 large egg
- 1/4 cup melted coconut oil
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, combine the almond flour, erythritol, ground ginger, ground cinnamon, ground cloves, and baking soda. Whisk the dry ingredients thoroughly to ensure even distribution of spices and eliminate any lumps.
- In a separate medium bowl, whisk together the unsweetened molasses, large egg, and melted coconut oil until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients and mix with a spatula or wooden spoon until a cohesive dough forms. The dough should be slightly sticky but manageable.
- Refrigerate the dough for 15-20 minutes to help it firm up and make it easier to handle.
- Remove the dough from the refrigerator and roll it out between two sheets of parchment paper to approximately 1/4 inch thickness.
- Use cookie cutters to cut out desired gingerbread shapes, such as people, stars, or holiday figures. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Gather the remaining dough scraps, re-roll, and continue cutting out cookies until all the dough is used.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are set. Be careful not to overbake, as keto cookies can quickly become too crisp.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to help them firm up.
- Transfer the cookies to a wire rack to cool completely. As they cool, the cookies will become crispier and more structured.
- Optional: Once fully cooled, decorate with sugar-free royal icing or enjoy the cookies as they are.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.
Tips
- Ensure all ingredients are at room temperature for better mixing and consistent texture.
- Use a kitchen scale for precise measurements, especially with almond flour, to maintain the right cookie consistency.
- Chilling the dough is crucial - it helps prevent spreading and makes the cookies easier to handle.
- For perfectly shaped cookies, use parchment paper when rolling out the dough to prevent sticking.
- Let the cookies cool completely on the wire rack to achieve the ideal crisp texture.
- If the dough feels too sticky, add a small amount of additional almond flour.
- For a more festive look, invest in holiday-themed cookie cutters to create fun shapes.
- Store cookies in a single layer to maintain their crispness and prevent moisture buildup.
- If you want a more pronounced molasses flavor, consider adding a small amount of sugar-free molasses extract.
- For extra decoration, use sugar-free royal icing or sprinkle with some crushed nuts for added texture.
Nutrition Facts
Calories: 95kcal
Carbohydrates: g
Protein: g
Fat: 9g
Saturated Fat: g
Cholesterol: 10mg
