This easy recipe makes Low-Carb Gingerbread Cookies loaded with spicy, melt-in-your-mouth goodness. This recipe uses almond flour and a monk fruit blend sweetener. These ingredients make these cookies a perfect choice for diabetics or those living a low-carb, gluten-free, or keto lifestyle.
Our recipe for for Low-Carb Gingerbread Cookies
If you’re looking for a low-carb gingerbread cookie to add to your keto Christmas cookie tray, look no further! These cookies are fast and easy to make. They taste like the warm holiday spices we all crave. To top it all off, they have a delectable texture with a a bit of crunch on the outside and chewy goodness on the inside.
This low-carb gingerbread cookie recipe may be one of the easiest recipes on the blog. Simply put the ingredients into a food processor, push the button, and the dough is ready to go! Once the dough is ready, you justI roll the dough into balls, and put them on a sheet. I created a criss-cross pattern on top of the cookies using a fork dipped in additional sweetener, but you can embellish them any way you choose.
It only takes 5- 10 minutes to make the batter and about 10 minutes to bake. With this quick and easy recipe, you’ll be able to enjoy these holiday treats in no time.
How do I make Keto Gingerbread Men?
While the criss-cross pattern I show on these cookies creates a nice look, some of you may want to get more creative and cut the dough into shapes.
If you want to use cookie cutters to create low-carb gingerbread men (and gingerbread women) or other shapes, this recipe will work as well.
To cut the dough into shapes, you will need to treat it in the same way I do my recipe for Low-Carb Sugar Cookies. First, you will need to chill the dough for 20-30 minutes. Next, roll it out to a thickness of about 3/8ths of an inch between two piece of parchment paper. Once the dough is rolled out, remove the top sheet of parchment and cut out your shapes.
After you finish cutting the dough into shapes, gently transfer the cookies to a parchment-lined cookie sheet and bake. The baking time may differ slightly depending on the size of the cookies. Smaller cookies will bake faster, while larger cookies may take an extra minute or two.
After the cookies are cool, decorate them using a low-carb icing such as this Keto Royal Icing from Low Carb Inspirations.
What is the difference between gingersnaps and gingerbread cookies?
Gingersnaps and gingerbread cookies are both popular treats that are often associated with the holiday season. While they are similar in many ways, there are also some key differences between the two.
First, let’s start with the similarities. Both gingersnaps and gingerbread cookies are made with ginger, which gives them their characteristic spicy flavor. They are also both typically made with molasses, which helps to give them a rich, dark color.
Now for the differences. One of the main differences between gingersnaps and gingerbread cookies is the texture. Gingersnaps are known for their crisp, snap-able texture, which is achieved by using a higher ratio of sugar to flour and baking the cookies for a shorter amount of time. Gingerbread cookies, on the other hand, are softer and more chewy, thanks to a lower ratio of sugar to flour and a longer baking time.
Another difference between the two cookies is their shape. Gingerbread cookies are often cut into specific shapes, such as gingerbread men or holiday-themed shapes, while gingersnaps are typically round or oblong.
Finally, gingersnaps and gingerbread cookies can also differ in terms of the spices used. While both types of cookies contain ginger, gingersnaps may also include spices like cinnamon, cloves, and nutmeg, which give them a more complex flavor. Gingerbread cookies, on the other hand, may stick more closely to the traditional ginger-molasses flavor profile.
In conclusion, while gingersnaps and gingerbread cookies are both delicious treats that are perfect for the holiday season, they differ in terms of texture, shape, and the spices used. Whether you prefer a crisp and snap-able gingersnap or a softer and chewier gingerbread cookie is a matter of personal preference.
How many carbs are in a gingerbread cookie?
Most gingerbread cookies are loaded with carbs due to the sugar and wheat flour content. Because of this high carb content it difficult for a diabetic or those who follow a keto or low carb lifestyle to enjoy this holiday treat.
Fortunately, because this cookie recipe uses almond flour and a monk fruit blend sweetener. these cookies only have one gram of carbohydrate per cookie. This makes them the perfect sweet treat for anyone who chooses to live a low carb lifestyle.
How to substitute a different sweetener this sugar-free Gingerbread Cookie Recipe
I used a sweetener that is a monkfruit erythritol blend that is a one to one substitute with sugar. There are many brands with this blend available. While this blend works well in this recipe, other sweeteners may be use successfully.
A blend with stevia and erythritol with a one to one substitute with sugar would work well in this recipe. To make this substitute, you can simply use the same amount of sweetener.
One of my favorite sweeteners, a stevia and erythritol that is twice as sweet as sugar made by the company, Pyure will also work in this cookies. To use this sweetener, you will need to decrease the amount to 3 Tablespoons to 1/4 cup, depending on how sweet you like your cookies. Using this sweetener will give the added advantage of having less of a cooling effect than the sweeteners that require you to use more to achieve the same sweetness level. Another advantage is that they Pyure blend will also be less expensive due to the smaller amount required.
There are some sweeteners that I would not recommend using in this recipe. These include pure stevia or monkfruit as they do not provide enough bulk for the recipe to work. I also advise against using an allulose-based sweetener as I have not tested these in the recipe and I suspect that the texture of the final product will be very different–probably softer.
How to serve our Keto Gingerbread Cookies
These low-carb gingerbread cookies are perfect by themselves as a grab and go treat. However, I like to enjoy them with hot tea or coffee. Of course, If you’re adding them to the plate of cookies Christmas Eve for Santa, be sure to include a glass of milk.
Low-Carb Gingerbread Cookies
Preheat oven to 350º Fahrenheit. Line two cookie sheets with parchment paper. Insulated cookie sheets work best for this recipe, but other sheets will work fine as well, but the baking time may need to be decreased for non-insulated sheets and dark colored sheets.
Place all ingredients except pecans in a food processor.
Process until the mixture forms a dough with ingredients evenly distributed throughout. Using hands, shape the dough into a ball and divide in half. Separate each half of the dough into 8 equal sized pieces.
Roll each piece of dough into a ball. Place 8 balls, evenly spaced on each prepared sheet. Dip a fork in additional sweetener, then press into cookie, then dip in the sweetener again and press into the cookie perpendicular to the first indentation to form a criss-cross pattern. Repeat for each cookie.
Bake cookies 8-11 minutes. They are done when the outside edges start to brown. Watch them carefully as they burn quickly. Allow the cookies to cool on a sheet about 5 minutes before transferring to a cooling rack. To transfer to the rack, gently slide them off of the parchment.