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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Low Carb Gingerbread Men


  • 4 cups almond flour
  • 1 cup Swerve Brown (or 1 cup granular)
  • 1/4 cup coconut flour
  • 2 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1/2 tsp ground cloves
  • 2 large eggs
  • 1/4 cup coconut oil (or butter) melted
  • 2 tsp Yacon syrup or molasses (optional, for color and flavor)
  • 1 tsp vanilla extract

Royal Icing:

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


  1. For the cookies, preheat oven to 275F and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together almond flour, sweetener, coconut flour, ginger, cinnamon, baking powder, xanthan gum, salt and cloves.
  3. Stir in eggs, coconut oil, Yacon syrup (if using) and vanilla extract until dough comes together.
  4. Divide dough in half and turn out first half onto a large piece of parchment paper. Top with another piece of parchment and roll out out about ¼ inch thick.
  5. Use cookie cutters to cut into desired shapes and gently loosen and lift with an offset spatula. Place onto prepared baking sheets.
  6. Gather up scraps and reroll until too little is left to roll out. Repeat with second half of dough.
  7. Bake 20 minutes or until golden brown and just firm to the touch. Remove and let cool 5 minutes on pan, then transfer to a wire rack to cool completely.
  8. For the royal icing, in a medium bowl, whisk together powdered sweetener and egg white powder. Add water and stir until smooth. Add more water 1 teaspoon at a time until desired consistency is achieved.
  9. Pipe icing onto cooled cookies and let set 30 minutes or longer.


*For crisper cookies, bake at 225F for 50 to 60 minutes. Remove from oven and let cool. They will crisp up as they cool.

*Makes about 50 cookies when cookie cutters are about 3 inches tall.

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