Keto Gingerbread Cookies

Gingerbread.  A potent mix of sugar, molasses, spices, and frosting.  Ginger is one of my favorite flavors, so this was a recipe that I was eager to make a low carb version of.  We kept all the good flavors like molasses and spices and traded out the flour for almond flour, and sugar for stevia and erythritol.  This makes these cookies a low carb, high fat dessert.  They won’t be spiking your blood sugar to signal fat storage and leaving you drained after eating them.

The result was a super easy, insanely tasty cookie.  The crispiness can be varied with how thin the dough is rolled out.  I personally like a crispier cookie so I rolled out some very thin and took out when well browned.  The cookies get a little chewier the thicker they are rolled out.  Either way these have a lot of leeway with how well done you want them.  We topped them with a simple cream cheese frosting to finish off the batch.  Lets get to the recipe.



Ingredients

  • 2 cups of almond flour
  • 1 teaspoon ground flax
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 6 tablespoons room temperature
  • 2/3 cups erythitol
  • 2 teaspoons vanilla extract
  • 2 teaspoons molasses 
  • 1 egg

Want a FREE copy of our ebook, 3 Elements to Lifelong Health? Sign Up Here

Instructions

  • In a medium bowl, mix together the butter, erythritol, vanilla, molasses, and egg.  Whisk with an electric mixer or by hand for 3-5 minutes, until smooth and creamed together.
  • In a large mixing bowl mix together the flour, flax, baking soda, and spices.
  • Combine the wet ingredients into the dry, and mix until a rough dough forms.  Wrap this in plastic wrap and set in the fridge for at least 3 hours.
  • Preheat the oven to 350 degrees.  Roll out the dough between two sheets of parchment paper.  The thinner the dough, the crispier the cookie will be.  Cut out cookies into desired shapes and put into the oven. I got around 24 cookies out of the dough. Start checking at 10 minutes.  Take out when the desired color is reached.  The darker the cookie, the crispier it will get.
  • Let cool for at least 20 minutes before icing or eating.

Cream Cheese Frosting

  • Mix 8 ounces of room temperature cream cheese with 2 tablespoons of room temperature butter.  
  • Once combined, mix in 1/4 cup erythritol, 1/4 teaspoon liquid stevia, and 1 1/2 teaspoons vanilla extract.  (optional: add in 5 drops of food coloring for desired color.)  Makes 1 1/2 cups of icing.

Macros Per Serving (24 Servings)

  • Protein- 2.3 grams
  • Carbohydrate- 2.1 grams – 1.1 grams of fiber = 1.1 grams of net carbs
  • Fat- 7.8 grams

Interested In Healthy Recipes Like This Every Week? Sign Up For Our Wellness Wednesdays Newsletter

Elliot Steele is a Primal Health Coach based in Chelan WA.  He strives to empower those looking to regain their health after a lifetime of misinformed  practices.  This is the essence of Steele Back Your Health, to truly learn how to be healthy with sustainable habits.  Check out the coaching and blog page for more info!

Advertisements

One thought on “Keto Gingerbread Cookies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s