The best keto gingerbread cookies recipe to make your holidays merry and bright. These low carb sugar-free gingerbread cookies have just 1.4 net carbs each!
- 2 1/4 cups Almond Flour
- 1 tbsp Cinnamon
- 1 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/4 tsp Nutmeg
- 1/2 tsp Baking Powder
- 1/8 tsp Sea Salt
- 1/2 cup Swerve
- 3 tbsp Butter (softened)
- 1 large Egg (at room temperature)
- 1 tsp Vanilla Extract
In a medium bowl, stir together the almond flour, cinnamon, ground ginger, ground cloves, nutmeg, and baking powder.
In a large bowl, or mixer to beat the butter and swerve for 1-2 minutes, until fluffy. Mix in the egg and vanilla extract. Mix in the almond flour mixture until a dough forms.
Form the dough into a ball and refrigerate for at least 30 minutes, or until ready to bake.
Preheat the to 350 degrees F.Spray a cookie sheet to my favorite use a silicone baking mat.
Place the ball of dough between two large pieces of parchment paper or a silicone baking mat. Roll out to 1/4 in thickness. Use cookie cutters to cut out cookie shapes and transfer them to the baking sheet. When you’ve cut out all the shapes you can, re-form the remaining dough into a ball, roll it out again, and repeat, until you’ve used up all the dough.
Bake for 10-15 minutes, until golden on the edges. Cool on the cookie sheet before handling or frosting.
Optional step: If you want to frost and decorate!
- Serving Size: 1 serving = 1 cookie
- Calories: 77
- Sugar: .4g
- Fat: 6.9g
- Trans Fat: 0
- Carbohydrates: 2.7g
- Fiber: 1.3g
- Protein: 2.5g
Keywords: Keto, Gingerbread cookies