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How to Make Low Carb Gingerbread Cookies

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Deliciously spiced low carb gingerbread cookies that are keto-friendly, sugar-free, and gluten-free. These soft yet slightly crisp cookies are perfect for holiday baking and offer the classic gingerbread flavor without the carbs or sugar, making them ideal for a healthy festive treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups Almond Flour – superfine blanched
  • ½ tsp Baking Powder
  • ½ tsp Xanthan Gum
  • ½ tsp Ground Cinnamon
  • 1 tbsp Ground Ginger
  • ¼ tsp Nutmeg
  • ½ tsp Ground Cloves

Wet Ingredients

  • ¼ cup Butter – softened to room temperature
  • ½ cup Splenda (or sugar alternative as preferred)
  • 1 Egg
  • 1 tsp Vanilla Extract

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, baking powder, xanthan gum, cinnamon, ground ginger, nutmeg, and cloves until evenly combined.
  2. Cream Butter and Sweetener: In a large mixing bowl, use a mixer or whisk to blend softened butter with Splenda until smooth and creamy.
  3. Add Egg and Vanilla: Stir the egg and vanilla extract into the butter and sweetener mixture until fully incorporated.
  4. Combine Wet and Dry: Add the dry ingredients mixture to the wet ingredients bowl and stir gently until just blended, forming a dough.
  5. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 45 minutes, preferably 3-4 hours or overnight, to allow flavors to meld and dough to firm up.
  6. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat oven to 325°F (165°C). Line two rimmed cookie sheets with parchment paper for nonstick baking.
  7. Roll Out Dough: On a clean surface, roll the chilled dough to approximately ¼ to ⅓ inch thickness.
  8. Cut Shapes: Use cookie cutters to cut desired gingerbread shapes from the dough.
  9. Bake Cookies: Place cut cookies on prepared baking sheets and bake for 10-12 minutes or until they just begin to puff slightly.
  10. Cool Cookies: Allow cookies to rest on baking sheets for a few minutes before transferring to a wire rack to cool completely before decorating or serving.

Notes

  • For enhanced traditional gingerbread flavor and color, add 1-2 teaspoons of molasses or a suitable molasses alternative to the dough.
  • Store finished cookies in an airtight container for up to one week to maintain freshness.
  • If decorated with icing or toppings, consider appropriate storage to preserve appearance and taste.
  • Dough can be refrigerated for up to one week or frozen for longer storage before baking.
  • Check nutritional labels of any ingredient substitutions to ensure compliance with personal dietary requirements.

Find it online: https://yumfoodusa.com/how-to-make-low-carb-gingerbread-cookies/