Keto Gingerbread Cookies
An all-time Christmas favorite modified for keto lovers. Keto Gingerbread Christmas cookies.
What even goes into gingerbread cookies? I honestly didn’t know and had never made them until this past Christmas when I wanted a lower sugar gingerbread cookie and didn’t find any around. I’m not full keto or anything, but do try to avoid added sugars when can! So as I started coming up for a recipe for a low sugar gingerbread cookie I thought I might as well go full keto for this recipe!
The project was actually really fun and one that the kids of course enjoyed being a part of! It was more simple than I thought it was going to be as well. The most difficult thing was deciding on a replacement sweetener that would match the normal consistency of a gingerbread cookie and that unique, great, Christmas taste that you have to have at least once a season! I ended up going with sucralose. I know there is some debate in the artificial sweetener world if sucralose is ok for you or not, but it was cheap, added good flavor, and hasn’t found to have negative health effects over the years of study.
These keto gingerbread cookies came out with the perfect chewy/crispy consistency I enjoy in a gingerbread cookie. While it’s a little bit of a process to make these cookies, it is a fun process! And what’s not a process during the Christmas season??!?!
Hope you enjoy this and check out some of our other Keto recipes!
Gordon Ramsay’s Perfect Cheese Omelette
Bacon, Egg, & Cheese Breakfast Cups
Keto Gingerbread Cookies
Yield: 15 Cookies
Ingredients
- 2 Cups Oat Flour (I blend old fashioned oats)
- 1/2 cup sucralose
- 1 Tbsp ground cinnamon
- 1 Tbsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp unflavored gelatin
- 3/4 cup softened butter
- 1/2 Tbsp molasses
- milk as needed
- 1/2 cup sucralose
- 1 1/2 Tbsp heavy cream
Instructions
- Whisk together all dry ingredients EXCEPT SUCRALOSE
- In stand mixer cream together the butter with sucralose
- Add molasses, and then slowly add the whisked dry mixture until mixture as become uniform (might need to spatula the sides of mixing bowl every now and again)
- Dump dough onto plastic wrap, form dough into a ball, wrap with plastic and refrigerate for 30 minutes
- Remove from fridge, roll dough flat to about 1/4 inch or so, use cookie cutters to shape, place cut dough onto baking sheets lined in parchment paper and freeze for 15 minutes
- Preheat oven to 325ºF
- Remove cookies from freezer and bake in oven for 14 minutes (keep eye on and remove if edges start to brown
- Remove, let cool for 30 minutes, place on wire rack and cool for another 15 minutes
- Frost and enjoy!
- Combine until creamy and smooth. Add milk a tsp at a time if too thick
- Place in ziplock bag, seal, cut corner, and decorate.
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