Keto Gingerbread Cookies – gingerbread men cookies are a classic holiday favorite perfect for baking season. Made with low carb ingredients and perfectly spiced with cinnamon, ginger and molasses. Includes step-by-step instructions and video.
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Updated December 2019
The holiday season is here in full swing and that means it’s time for baking all the cookies. Sugar cookies, snowball, shortbread cookies and of course keto gingerbread cookies are a few of the classic favorites we make every year.
As busy as December can be, there is just something so cozy and comforting about dedicating a chilly afternoon or two to creating fun and festive Christmas cookies!
Gingerbread men cookies (or gingerbread people cookies) are one of my kids’ favorite kinds of keto cookies to make for the holidays.
Even if you’re not a gingerbread cookie fan (say what?) you gotta love how fun and totally adorable they are. Plus, gingerbread cookies are so versatile since you can cut them into virtually any shape and decorate them however you like.
These Keto Gingerbread Cookies have all the traditional flavors we all love about soft and chewy gingerbread cookies.
WHAT INGREDIENTS DO YOU NEED TO MAKE SUGAR FREE GINGERBREAD COOKIES?
For these soft and chewy low carb gingerbread cut-out cookies, we’re going to be using:
- superfine blanched almond flour
- coconut flour
- golden monk fruit sweetener (you can also use brown sugar substitute OR coconut sugar for paleo gingerbread cookies)
- ground cinnamon
- ground ginger
- ground cloves
- fine sea salt
- baking soda
- xanthan gum
- grass-fed butter, ghee OR refined coconut oil for vegan gingerbread cookies
- black strap molasses
- almond milk (only as needed to thin out dough)
HOW TO MAKE KETO GINGERBREAD COOKIES:
- MIX THE DRY INGREDIENTS: To begin making these healthier gingerbread men cookies, you’re going to whisk together the almond flour, coconut flour, cinnamon, ginger, cloves, salt, baking soda and xanthan together until combined.
- CREAM THE BUTTER AND SWEETENER: Using a stand mixer or a hand mixer, cream together the butter with monk fruit sweetener until light and fluffy. Add the molasses then slowly add the dry ingredients and mix until thoroughly combined. Pour in milk (1-2 teaspoons at a time) only as needed if the dough seems too dry and does not come together.
- CHILL DOUGH: Form the dough into a ball and refrigerate for at least 30 minutes, or up to 2 days.
- ROLL OUT DOUGH: When ready to bake, remove dough from fridge and roll between two large sheets of parchment paper, into a 1/4 inch thickness (1/8 inch for thinner cookies). Place the cookie dough sheet in the freezer for 10 minutes. Place rolled dough sheet (with parchment papers) on a large baking pan and chill in the fridge for 1 hour or freezer for 10 minutes.
- Line two large baking pans with parchment paper and set aside.
- CUT COOKIES INTO SHAPES: Remove dough sheet from freezer, peel off both parchment papers to ensure the dough is not sticking and lay back on top of bottom parchment sheet. Using a cookie cutter (I used a 3-inch), cut into shapes and transfer to lined baking pans at least 3/4 inch apart. Repeat with remaining dough. Place baking sheets in pan in the freezer again (to avoid spreading) for at least 10 minutes.
- Heat oven to 325 F degrees.
- BAKE (one pan at a time) in preheated oven until cookies are puffy and just set around edges, 12 to 16 minutes, rotating pan halfway through. Be careful not to overbake.
- CHILL COOKIES: Allow cookies to cool on baking pan for 25 minutes, then remove with wide metal spatula to wire rack to cool completely. Repeat with any remaining dough.
HELPFUL TIPS FOR MAKING THE BEST KETO GINGERBREAD COOKIES:
CHILLING THE DOUGH
Just like these keto sugar cookies, it’s important to refrigerate the dough for at least 30 minutes, and up to 2 days. This helps the dough roll out cleaner and helps the gingerbread men keep their shape.
USE PARCHMENT PAPER
Roll out the dough to 1/4 inch thick between two parchment papers. The parchment paper helps to ensure the dough does not stick without having to incorporate any extra flour into the dough. For a crispier cookie, roll the dough out to 1/8 inch.
DO NOT OVERCROWD ON BAKING SHEET
Place the gingerbread cutouts at least 1 inch apart so they have enough room to breathe.
WATCH COOKIES & DO NOT OVER-BAKE
If you are using a standard sized gingerbread cookie cutter, the cookies should only take about 12-14 minutes in the oven. For smaller cookies, you may have to reduce the time to 7-10 minutes.
Once the cookies are done, allow the cookies to cool for at least 25 minutes on the baking sheet. Do not attempt to move them while they are still fragile and warm, otherwise they will break.
HOW TO DECORATE KETO GINGERBREAD MEN COOKIES:
The best part about making keto gingerbread cut-out cookies is that you can leave them plain or decorate as desired.
To make a simple Keto Royal Icing, mix together 1/2 cup of confectioners monk fruit sweetener (Swerve or erythritol) with 1 1/2 tablespoons heavy cream or coconut cream.
Add a tiny bit of water as needed to thin out the icing then fill into a piping bag or a zip-top bag with the end cut-off.
HOW TO STORE KETO GINGERBREAD COOKIES:
The great thing about making Christmas cookies is the ability to make them ahead and freeze the dough in advance.
Once you have frosted your Keto Gingerbread Cookies, you can package them up in gift bags or fill up your cookie trays in a single layer.
These sugar free gingerbread cookies can be stored in an air-tight container for up to 1 week.
You can also wrap the unbaked cookie dough in plastic wrap and store in the freezer for up to 3 months.
WHAT COOKIES MAKE THE BEST CHRISTMAS COOKIE PLATTERS?
- Keto Cookies for the Holidays
- Classic Gingerbread Men Cookies
- cranberry white chocolate cookies
- eggnog cookies
- thumbprint cookies
- chocolate crinkle cookies
- Pecan Snowballs, Peppermint Snowballs and Stuffed Nutella Snowballs)
- your favorite hoilday cookie
Keto Gingerbread Men cookies - a classic holiday favorite perfect for baking season. Made with low carb ingredients and perfectly spiced with cinnamon, ginger and molasses.
- 2 cups superfine blanched almond flour
- 1/4 cup coconut flour
- 1 cup golden monk fruit sweetener , may also sub with brown SWERVE, golden erythritol or preferred brown sugar substitute (use coconut sugar for paleo)
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum , you can leave out if preferred but it adds that chewy texture
- 3/4 cup unsalted butter , softened to room temperature (can also sub with solid ghee OR soild refined coconut oil with the texture of softened butter)
- 1/2 tablespoon black strapped molasses , for added sweetenss and gives it that classic gingerbread taste
- 1/2 tablespoon almond milk , only as needed if dough seems too dry)
- 1/2 cup powdered monk fruit sweetener , may also sub with powdered Swerve or powdered sugar substitute (use powdered maple sugar for paleo or preferred powdered sugar if not low carb)
- 1 1/2 tablespoons heavy cream or coconut cream
- dairy free milk, water or lemon juice, as needed to desired consistency
In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, cloves, nutmeg, salt, baking soda and xanthan gum together until combined.
Using a stand mixer or a hand mixer, cream together the butter with monk fruit sweetener until light and fluffy. Add the molasses then slowly add the dry ingredients and mix until thoroughly combined. Add milk (1-2 teaspoons at a time) only as needed until the dough comes together.
Form the dough into a ball and refrigerate for at least 30 minutes, or up to 2 days.
When ready to bake, remove dough from fridge and roll between two large sheets of parchment paper, into a 1/2 inch thickness (for thicker cookies) or 1/4 inch thick (for thinner cookies). Place rolled dough sheet (with parchment papers) on a large baking pan.
Place baking pan in the fridge for 1 hour or freezer for 10 minutes.
Line two large baking pans with parchment paper and set aside.
Remove dough sheet from freezer, peel off both parchment papers to ensure the dough is not sticking and lay back on top of bottom parchment sheet. Using a cookie cutter (I used a 3-inch), cut into shapes and transfer to lined baking pans at least 3/4 inch apart. Repeat with remaining dough.
Place baking sheets in freezer for 10 minutes (to avoid spreading. Heat oven to 325 F degrees.
Bake (one pan at a time) in preheated oven until cookies are puffy and just set around edges, 12 to 15 minutes, rotating pan halfway through. Be careful not to overbake.
Allow cookies to cool on baking pan for at least 25 minutes, then remove with wide metal spatula to wire rack to cool completely. Repeat with any remaining dough. Decorate as desired or store in an airtight container for up to 3 days or in the freezer for up to 2 months.
In a medium bowl, combine the powdered sweetener with cream until smooth. Add dairy free milk, water or lemon juice as needed to desired consistency.
Recipe Video
eleanor -
made these with my kids for their grandma and oh my goodness they are soooo delicious! thank you!
erica -
these were amazing, thanks! better than any gingerbread recipe
Rachael R Tripp -
I absolutely love this recipe!!
I made these for Christmas and everyone really enjoyed them…Even my dad said that they were the best gingerbread cookies He ever had! 😁❤
Helen -
Made these last night and they were so delicious! Thanks!
Denise -
The best gingerbread cookies . tge texture is lovely, i had them a little more spicy as the ginger powder fell in but still amazing and as close as normal gingerbread cookies as You can get