Celebrate the holiday season while maintaining your ketogenic lifestyle with this incredible low-carb gingerbread cookies recipe. These tasty morsels, laden with warm spices and an irresistible ginger bite, will ensure you can indulge in the Christmas spirit without compromising your diet.
Recipe
Ingredients
- 1½ cups of almond flour
- ¾ cup of coconut flour
- 1 tablespoon of ground ginger
- 2 teaspoons of cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of baking powder
- ¼ teaspoon of salt
- ½ cup of butter, softened
- ½ cup of erythritol, granulated
- 1 egg
- 1 teaspoon of vanilla extract
For Icing:
- 4 tablespoons of cream cheese, softened
- 2 tablespoons of erythritol, powdered
- 1-2 tablespoons of unsweetened almond milk
Instructions
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, ground ginger, cinnamon, nutmeg, baking powder, and salt.
- In another bowl, cream together the softened butter and granulated erythritol until smooth.
- Add the egg and vanilla extract to the butter mixture and stir until well incorporated.
- Gradually add the dry mixture into the wet ingredients, stirring until a dough forms.
- Roll the dough between two pieces of parchment paper until it’s about 1/4-inch thick. Use a gingerbread man cookie cutter (or shape of your choice) to cut out the cookies.
- Place the cutouts onto your lined baking tray. Bake for 12-15 minutes or until golden around the edges.
- While the cookies cool, prepare the icing by mixing together the softened cream cheese and powdered erythritol. Gradually add almond milk until you achieve the desired consistency.
- Once cookies are cooled, use a piping bag or a small ziplock with the corner cut off to decorate your cookies with the icing.
Nutrition Profile
Each cookie (assuming 24 cookies per batch) contains:
- Calories: 115
- Total Fat: 9g
- Saturated Fat: 3.5g
- Cholesterol: 20mg
- Sodium: 70mg
- Total Carbohydrate: 4.5g
- Dietary Fiber: 2g
- Sugars: 0.8g
- Net Carbs: 2.5g
- Protein: 3g
Please note that nutrition may vary depending on the size of your cookies and the exact brands of ingredients used.
Ingredient Swaps
If you’re dealing with specific dietary restrictions or simply missing some ingredients, consider these possible swaps:
- Almond flour: You can replace almond flour with other low-carb flours like sunflower seed flour or sesame seed flour.
- Coconut flour: If you’re allergic to coconut, you can use extra almond flour. Remember, coconut flour is highly absorbent, so you’ll need to use three times the amount of almond flour.
- Erythritol: Stevia or monk fruit sweetener can be used as a substitute for erythritol, but be sure to adjust for sweetness levels as these can vary between sweeteners.
- Butter: For a dairy-free option, you can use coconut oil in equal amounts as butter.
- Egg: If you’re allergic to eggs, you can use a “flax egg” (1 tablespoon of ground flax seed mixed with 2.5 tablespoons of water and let sit for 5 minutes).
- Cream cheese: For dairy-free icing, use a dairy-free cream cheese substitute or coconut cream. Remember to chill the coconut cream overnight, then scoop out the solid part to use.
This delicious keto-friendly gingerbread cookie recipe is perfect for satisfying your sweet tooth this Christmas season. So, don your apron, pull out the cookie cutters, and get ready to enjoy a guilt-free treat that aligns with your keto goals!
