Description
Tender, lightly chewy keto gingerbread cookies made with almond flour, warm spices, and an optional touch of molasses for classic depth. Perfect for shaping, decorating, and enjoying during the holidays while keeping carbs low.
Ingredients
2 cups almond flour
2 tbsp coconut flour
1/2 cup powdered sweetener
1 large egg
2 tbsp cream cheese, softened
1/4 cup coconut oil or butter, melted
1/2 tsp baking powder
1 1/4 tsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
1 tbsp blackstrap molasses (optional)
Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- Whisk together the egg, melted coconut oil or butter, optional molasses, vanilla extract, and softened cream cheese until smooth.
- Combine wet and dry ingredients using a spatula or hands until a soft dough forms.
- Wrap dough in plastic wrap and refrigerate at least 2 hours or overnight.
- Roll chilled dough between two sheets of parchment to 1/4-inch thickness.
- Cut into shapes with cookie cutters, re-rolling scraps as needed.
- Transfer cookies to the prepared tray and bake 10–15 minutes, until edges are lightly golden.
- Cool completely on tray or rack before decorating or serving.
Notes
Add a pinch of cloves for stronger spice.
Use butter instead of coconut oil for richer flavor.
Decorate with sugar-free glaze or keto chocolate.
Add chopped nuts for texture.
Omit molasses for the lowest-carb option.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 1g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
