Low-Carb Gingerbread Cookies Recipe (Keto | Sugar-Free)

Indulge in these delicious Low-Carb Gingerbread Cookies that are specially crafted for a keto diet, completely free of sugar yet bursting with festive flavors.


¼ cup organic grass-fed butter-very cold ¾ cup superfine almond flour S cup granulated monkfruit/erythritol sweetener (1:1 sugar replacement ratio) 1 teaspoon brown sugar flavoring 1 teaspoon ground ginger ¼ teaspoon ground cardamom U teaspoon ground cloves ¼ teaspoon baking soda ¼ teaspoon salt

Step 1

Mix dry ingredients: Start by combining almond flour, erythritol, ground ginger, and a pinch of baking powder in a large mixing bowl. Blend thoroughly to ensure even distribution of ingredients.

Step 2

Blend wet ingredients: In a separate microwave-safe bowl, melt the butter until smooth. Stir in the molasses, mixing well to incorporate.

Step 3

Combine dough: Pour the wet ingredients into the dry mixture. Stir together until a cohesive dough forms. Use your hands if necessary to fully incorporate all ingredients.

Step 4

Chill dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to roll out and cut into shapes.

Step 5

Roll and cut: Preheat your oven to the specified temperature. Roll out the chilled dough on a lightly floured surface to your desired thickness. Use cookie cutters to cut out shapes, transferring them carefully to a baking sheet lined with parchment paper.

Step 6

Bake until golden: Place the cookies in the preheated oven and bake according to the recipe instructions, or until the edges turn a light golden brown. Avoid over-baking to maintain a tender texture.

Step 7

Cool and enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely before enjoying or decorating as desired.

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