Gingerbread Christmas Cookies

About

These deliciously warming Keto Christmas cookies are soft and cakey, combining the texture and flavors of both gingerbread and cookies. Our Keto Christmas recipe makes a great sweet snack for the holidays or can be enjoyed as a post-dinner treat. Perfect for kids and grown-ups!

Can I Use Almond Flour?

We have used ground almonds for our Keto Christmas cookies. Ground almonds offer a heavier crumb texture and slightly fewer carbs than finer almond flour. However, you may use almond flour if you prefer. This will change the texture a little but will still be just as delicious. Please be sure to adjust your macros to account for any changes made to the recipe.

Best Keto Cookie Flavorings

Our Keto cookies are seasoned with warming gingerbread spices. If you would like, you can easily adjust the quantity of spices to suit your personal taste or incorporate additional festive flavors. Dried cranberries, orange zest, and chopped low carb nuts would all make excellent add-ins.

Ingredients

2 small raw egg
2 teaspoon ginger, ground
1 ¾ cup, ground almonds, raw
1 teaspoon lemon juice
1 teaspoon cinnamon, ground
1 tablespoon coconut oil
½ cup 100% pure erythritol by now
⅓ cup almond butter, unsalted
¼ teaspoon baking soda
⅛ teaspoon salt, sea salt
⅛ teaspoon nutmeg ground

Instructions

Add the ground almonds, almond butter, erythritol, salt, baking soda, lemon juice, ginger, cinnamon, nutmeg and melted coconut oil to a mixing bowl. Beat together well to combine. Please feel free to adjust the level of spices to taste.
Crack the eggs into the bowl. Beat everything together well to combine until completely smooth. You should have a thick and sticky dough.
Preheat the oven to 350 degrees Fahrenheit. Line a large shallow oven tray with baking paper. Take a generous tablespoon of the mix and drop it onto the lined oven tray. Roughly form a circular shape with the mix. Do not press the mix too flat as the cookies will spread when baking. Repeat this process with the remaining dough, leaving a reasonable gap between each cookie to allow for spreading. You should get 12 cookies from the mix.
Transfer the tray to the oven and bake for 12-15 minutes or until firm and golden brown all over. Set to one side to cool completely. Keep the cookies in an airtight container until ready to serve.