Gluten-Free, Keto Gingerbread Cookies
This holiday season, don’t miss out on your favorite Christmas cookies just because you’re following a low-carb diet.
These gingerbread keto cookies are sugar-free, gluten-free, and only have four net carbs per serving.
Dress them up in keto-friendly frosting, or have them as-is if you just love that gingerbread flavor. You can even share them with the kids — they won’t know the difference!
- Prep Time: 15 minutes
- Total Time: 15 minutes + 1 hour in fridge
- Yield: 14 cookies 1x
Scale
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 scoop Perfect Keto Vanilla Collagen
- 1/2 cup monk fruit sweetener or stevia (confectioners)
- 3/4 tsp baking soda
- 1 tbsp ground cinnamon
- 1/4 tsp ground cloves
- 3/4 tbsp ground ginger
- 1/8 tsp ground nutmeg
- 1/4 tsp sea salt
- 1–2 tablespoons milk of choice
- 1 teaspoon vanilla extract
- 2 tbsp blackstrap molasses
- 1/2 cup unsalted butter (softened)
Instructions
- Line a baking sheet with parchment paper.
- Combine dry ingredients in a mixing bowl (almond flour, coconut flour, collagen powder, sweetener, baking soda, cinnamon, cloves, ginger, nutmeg, and salt). Whisk to combine.
- Add butter, milk, molasses, and extract. Mix well to form a dough. Chill for 30 minutes.
- Preheat oven to 350F and remove dough from the fridge. Roll dough onto a floured surface (use almond or coconut flour). Press to ¼” thickness. Using a cookie cutter, cut cookies into desired shapes. Add cookies to the baking sheet.
- Bake for 12-15 minutes until desired doneness. Remove from the oven and let cool in the pan for at least 15 minutes. Transfer to a wire rack and let cool completely. Decorate if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 168
- Fat: 15g
- Carbohydrates: 6g (Net: 4g)
- Fiber: 2g
- Protein: 4g