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Top view of keto gingerbread cookies on a white plate

Keto Gingerbread Cookies

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.

Course Dessert
Cuisine American
Keyword christmas cookies, gingerbread cookies, gluten free cookies, keto gingerbread cookies, low carb gingerbread cookies, paleo gingerbread cookies, sugar free
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16 cookies
Calories 169 kcal
Author Kelly


  • 2 cups superfine blanched almond flour
  • 1/4 cup coconut flour
  • 1 cup golden monk fruit sweetener OR 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
  • 1/2 tablespoon almond milk , only as needed if dough seems too dry)

For Keto Frosting (optional)

  • 1/2 cup powdered monk fruit sweetener (Swerve or erythritol)
  • 1 1/2 tablespoons heavy cream or coconut cream
  • dairy free milk, water or lemon juice, as needed to desired consistency


  1. 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.

  2. 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.

  3. Form the dough into a ball and refrigerate for at least 30 minutes, or up to 2 days.

  4. 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.

  5. Line two large baking pans with parchment paper and set aside.

  6. 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.

  7. 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.

  8. 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.

For Keto Frosting (optional)

  1. 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

Nutrition Facts
Keto Gingerbread Cookies
Amount Per Serving (1 cookie)
Calories 169 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.