Keto Gingerbread Cookies Recipe

Keto Gingerbread Cookies

*Original recipe: alldayidreamaboutfood.com

Equipment

• 1 3-inch gingerbread man cookie cutter

INGREDIENTS:

Cookies:

• 4 cups almond flour
• 1 cup brown sugar substitute See recipe notes for alternative
• ¼ cup coconut flour
• 2 tablespoons ground ginger
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon ground cloves
• 2 large eggs
• ¼ cup coconut oil (or butter) melted
• 1 teaspoon vanilla extract

Royal Icing:

• 1 cup powdered Swerve Sweetener
• 1 tablespoon egg white powder
• 2 to 4 tablespoons water, room temperature (more to thin out as necessary)

DIRECTIONS:

Gingerbread Cookies

1. Preheat the oven to 275ºF and line two baking sheets with silicone mats or parchment paper.
2. In a large bowl, whisk together the almond flour, sweetener, coconut flour, ginger, cinnamon, baking powder, salt and cloves. Stir in the eggs, coconut oil, and vanilla extract until the dough comes together.
3. Divide the dough in half and turn out the first half onto a large piece of parchment paper. Top with another piece of parchment and roll out about ¼ inch thick.
4. Use cookie cutters to cut into desired shapes and gently loosen and lift with an offset spatula. Place onto the prepared baking sheets. Gather up scraps and reroll until too little is left to roll out. Repeat with the second half of the dough.
5. Bake for 20 minutes or until golden brown and just firm to the touch. Remove and let cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.

Sugar-Free Royal Icing

1. In a medium bowl, whisk together the powdered sweetener and egg white powder.
2. Add 2 tablespoons of water and stir until smooth. Add more water a little at a time until the desired consistency is achieved.
3. Pipe icing onto cooled cookies and let set for 30 minutes or longer.

PRO-TIPS:

• Makes about 50 cookies when the cookie cutters are about 3 inches tall.
• Brown sugar replacement: The new Swerve Brown contains allulose so I no longer recommend it for these cookies. However, my homemade brown sugar substitute is perfect for these.
• Storage Information: Because these cookies are baked hard and dry, they are good on the counter in a covered container for up to a week. I recommend freezing the baked cookies undecorated, and stacked carefully in airtight containers. Then simply thaw, decorate, and serve.

Nutrition Facts:  makes approx 50 cookies when cookie cutters are 3″ tall

Serving Size: 2 cookies

• Carbohydrates – 5.4g
• Protein – 4.6g
• Fat – 11.7g
• Fiber – 2.6g
• Calories – 139kcal

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