Why You’ll Love Best Keto Gingerbread Cookies Recipe
I enjoy this recipe because the dough is easy to work with, the spices are perfectly balanced, and the cookies bake up tender with just the right amount of chew. They hold their shape well, making them great for decorating, and the optional touch of molasses adds that classic gingerbread depth while keeping carbs low. It’s a holiday win all around.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups almond flour 2 tbsp coconut flour 1/2 cup sweetener powdered 1 egg large 2 tbsp cream cheese 1/4 cup coconut oil or butter, melted 1/2 tsp baking powder 1 ¼ tsp ground ginger 1 1/2 tsp cinnamon ½ tsp nutmeg 1 tsp vanilla extract 1 tbsp blackstrap molasses optional a pinch salt
Directions
I preheat my oven to 350°F (175°C) and line a baking tray with parchment paper.
In a separate bowl, I whisk together the egg, melted coconut oil or butter, optional molasses, vanilla extract, and softened cream cheese until smooth.
I combine the wet and dry ingredients using my hands or a spatula until a soft dough forms.
I wrap the dough in plastic wrap and refrigerate it for at least 2 hours or overnight so it firms up and becomes easier to roll.
I roll the chilled dough between two pieces of parchment paper to about 1/4-inch thickness.
I cut the dough into shapes using cookie cutters, gathering and re-rolling the scraps until all the dough is used.
I place the cookies on the prepared baking tray and bake for 10 to 15 minutes, until the edges are lightly golden.
I let the cookies cool completely on the tray or a cooling rack before decorating or serving.
I add a pinch of cloves for an even bolder spice profile.
I use butter instead of coconut oil when I want a richer flavor.
I drizzle the finished cookies with a sugar-free glaze or melted keto chocolate.
I fold in finely chopped nuts for texture.
I leave out the molasses entirely for ultra-low-carb cookies.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—I freeze them undecorated and thaw as needed. If I want them slightly warm, I heat them for a few seconds in the microwave, but I’m careful not to overdo it.
FAQs
Are these cookies soft or crispy?
They bake up soft with a slight chew, but I roll them thinner for a crisper result.
Can I skip the molasses?
Yes, leaving it out keeps the carb count even lower.
Can I use a different sweetener?
Yes, any powdered keto sweetener works well.
Why does the dough need chilling?
It helps the dough firm up so it rolls cleanly and the cookies hold their shape.
Can I freeze the dough?
Yes, I wrap it tightly and freeze for up to 2 months.
Can I make these dairy-free?
Yes, I use coconut oil and replace the cream cheese with a dairy-free alternative.
Why are my cookies crumbly?
They may need a bit more moisture; I add a teaspoon of water or melted butter if needed.
Can I decorate them?
Yes, I use sugar-free icing or keto-friendly chocolate.
Can I use gingerbread man cutters?
Absolutely—this dough holds detail very well.
Do these cookies spread?
They spread very minimally, making them ideal for shaped cookies.
Conclusion
I love making these Keto Gingerbread Cookies because they bring all the warmth and nostalgia of classic gingerbread while staying completely low-carb. They’re festive, delicious, and easy to customize—exactly the kind of treat I want during the holidays without straying from my goals.
