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These are my best keto gingerbread cookies! They are soft and chewy, and no one will guess that these are sugar-free gingerbread cookies. And no need to tell them. 😉 Make these low carb gingerbread cookies in just 15 minutes prep + baking time. I love to decorate them with a simple sugar-free cream cheese frosting, but they can also be left plain – they are delicious either way. And if you like ginger in your desserts, you’ll also love these keto ginger snaps!
Keto cookies are one of my favorite ways to celebrate the season (get my keto cookie recipes ebook if you’re a cookie fan!), but don’t forget about the drinks to go along with them! I love dipping these sugar-free gingerbread cookies in bulletproof tea, keto coffee, or even vanilla almond milk. Or have them before or after your sugar-free eggnog.
This low carb gingerbread cookies recipe was originally published on November 30, 2016 and the post was republished in December 2020 to add updated pictures, useful tips, and some significant improvements to the recipe for almond flour gingerbread men (or women, haha). The original version was my first attempt at cookie cutter cookies! Here is one of the original photos, if you’re curious:
These sugar-free gingerbread cookies use a combination of Wholesome Yum Foods pantry staples: blanched almond flour and Besti brown sugar substitute. These two items make perfect sweet, chewy cookies with the best brown sugar flavor. They taste like the real thing!
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How To Make Keto Gingerbread Cookies
This low carb gingerbread cookies recipe is based on my classic almond flour shortbread cookies. But don’t worry, they don’t taste like shortbread.
The addition of egg, spices, and keto brown sugar (as my readers like to call it) totally transforms them into the best keto gingerbread cookies! Here’s how we make them:
- Mix dry ingredients. In a medium bowl, stir together Wholesome Yum Almond Flour, cinnamon, ginger, cloves, nutmeg, and baking powder.
- Cream butter and sweetener. In a large bowl, use a hand mixer to beat butter and Besti Brown Sweetener until fluffy. Beat in egg and vanilla extract.
- Add dry ingredients. Beat in almond flour mixture until a slightly sticky dough forms.
- Chill. Form dough into a ball and chill to make it easier to work with. (You can even freeze it to make it faster if you like!)
- Roll and cut. Place dough between two pieces of parchment paper and roll out to 1/4 inch thickness. Use cookie cutters to cut out shapes and transfer to a prepared baking sheet. Roll out remaining dough and cut out shapes, using all the dough.
- Bake. They are ready when they are golden on the edges. Cool on the cookie sheet to firm up.
- Frost. You can make keto cream cheese frosting like this, or for the “lazy way”, just heat some cream cheese and add powdered sweetener to taste.
Tips: How To Cut The Best Sugar-Free Gingerbread Cookies
Transferring cookie shapes can be a little challenging, but here are a few tips:
Chill.
This is the most important part. Chilling the dough firms it up so that it’s easier to work with. If it takes you a long time to cut all the shapes, it may soften, so chill again if necessary.
Use an extra thin spatula.
This was my original method when making this recipe for low carb gingerbread. An extra thin spatula like this one makes it easier to transfer the cookie shapes onto your baking sheet.
Reattach.
If you accidentally smush your little gingerbread men, or their arms and legs fall off during transfer), don’t worry. You can just reshape or reattach as needed once they are on the baking sheet.
Worst case, just smash the dough together, roll it out, and try again.
Cut right on the baking sheet.
This was recommended to me by a few readers, and it does work quite well!
Roll out the dough, then transfer the whole thing onto the baking sheet. Use the cookie cutter to make the shapes, then simply remove the parts around the cookies.
From there, you can make a ball out of the parts you removed, roll it out, and repeat again on a second baking sheet.
Skip the shapes altogether.
As fun as it is to frost these low carb gingerbread cookies with faces and cut out shapes, this part is totally optional. These sugar-free gingerbread men are just as delicious if you make them as plain round cookies!
Low Carb Gingerbread Cookies FAQs
Gingerbread cookies are sweet and spicy! They’re a little different than traditional cookies, which makes them extra special.
Most gingerbread cookies are not keto as they are made with white sugar and flour.
This sugar-free gingerbread cookies recipe uses almond flour and keto sweetener, making each cookie have just 1.4 net carbs! Compare that to the average gingerbread cookie that contains over 21 grams of net carbs.
What kind of almond flour can I use?
I recommend using super fine almond flour like this for the best texture.
Can I use a different sweetener?
Besti Brown Keto Sweetener is best for cookies like this, to get a nice chewy and soft cookie, and more importantly, for brown sugar flavor.
Check my keto sweetener guide to other sweetener options, but keep in mind that using something else can mess with the consistency of the dough, because Besti Brown is moist like real brown sugar. Even other brands of brown sweetener tend to work differently.
Storage Instructions For Keto Friendly Gingerbread Cookies
Can you make them ahead?
Yes, you can make these cookies ahead, or you can prep the dough ahead and then store the dough ball in the refrigerator. When you’re ready to make the cookies, simply roll out and bake.
How to store them short-term:
Store these easy keto gingerbread cookies in a container for a few days, or they will last for about a week in the refrigerator.
TIP: Make sure not to frost them until right before eating, if you are keeping them out on the counter.
Yes, you can freeze these cookies for 2-3 months. Make sure that you let them cool completely and freeze in a single layer before transferring to a freezer bag, so they don’t stick to each other.
More Keto Holiday Cookie Recipes
If you like this keto gingerbread cookie recipe, you might also like some of my other keto cookie recipes for the holidays:
- Flourless Chocolate Cookies – Is it a brownie? Is it a cookie? How about in between! Made with 6 ingredients and ready in 20 minutes.
- Keto Sugar Cookies – These nut-free sugar cookies can be rolled into shapes and frosted, making them great for any holiday.
- Keto Shortbread Cookies – These taste like real shortbread! Made with just 4 ingredients, no one will ever guess that they only have 1 gram net carb!
- Low Carb Pumpkin Cookies – Soft, chewy and the perfect fall dessert. Ready to eat in less than 30 minutes.
If you like other cookie flavors and prefer to buy them pre-made, try these cookies!
Tools To Make :
Click the links below to see the items used to make this recipe.
- Hand mixer – This one is really powerful and I love the convenient storage. A hand mixer is a must for the best texture in these gingerbread keto cookies!
- Stand mixer – Another great option for making no sugar gingerbread.
- Rolling pin – For rolling out the sugar-free gingerbread cookie dough.
- Cookie cutter set – This is the exact set I used in the pictures! It has 11 different shapes – so fun.
- Sheet pan – This one is sturdy and will last a long time.
- Frosting bag with tips – Use this to draw faces and buttons your sugar-free gingerbread men and women!
Sugar-free Keto Gingerbread Cookies Recipe:
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Sugar-free Keto Gingerbread Cookies Recipe
The best keto gingerbread cookies recipe to make your holidays merry and bright. These low carb sugar-free gingerbread cookies have just 1.4 net carbs each!
Recipe Video
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PrintIngredients
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Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
In a medium bowl, stir together the almond flour, cinnamon, ground ginger, ground cloves, nutmeg, and baking powder.
In a large bowl, use a hand mixer to beat the butter and Besti Brown for 1-2 minutes, until fluffy. Beat in the egg and vanilla extract. Beat in the almond flour mixture until a dough forms.
Form the dough into a ball and refrigerate for at least 30 minutes, or until ready to bake.
Preheat the to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper (you may need to do this twice for all the cookies).
Place the ball of dough between two large pieces of parchment paper. Roll out to 1/4 in (.6 cm) thickness. Use cookie cutters to cut out cookie shapes and transfer them to the parchment paper. When you've cut out all the shapes you can, re-form the remaining dough into a ball, roll it out again, and repeat, until you've used up all the dough.
Bake for 10-15 minutes, until golden on the edges. Cool on the cookie sheet before handling or frosting.
Optional step: If you want frosting, make keto cream cheese frosting like this and pipe onto the cookies.
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Recipe Notes
Serving size: 1 cookie
Nutrition info does not include frosting, as this will vary depending on how much you use.
Video Showing How To Make Keto Gingerbread Cookies:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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79 Comments
Marcia
These turned out amazing. I used golden sweetener and a spoon of blackstrap molasses for the sweeteners. I also did not roll them out, but instead made balls and slightly flattened them. I baked until set. This made wonderfully chewy and delightfully spiced cookies. The cookies were good on day 1, but they were even better the next day.
Jennifer P
I tried this recipe and I was really looking forward to it, cause of the good reviews. I followed the recipe exactly (but I added a little extra cinnamon and nutmeg because I love the flavors) but the dough was dry and I couldn’t really roll it out without it breaking apart. After baking the cookies tasted dry and seemed to have a gritty texture and I’m not sure why. Is that normal with almond flour?
Wholesome Yum M
Hi Jennifer, Did you refrigerate the dough before rolling and baking? It helps the dough to fully hydrate and become workable. The texture is not exactly like cookies made from wheat flour, but they shouldn’t be overly gritty. For the best results, make sure you are using “fine” or “super fine” ground almond flour and not almond meal.
Heidi Stoll
(I usually LOVE your recipes but this one not so much.)
Sea salt is not mentioned in the instructions so I missed it. . Maybe that’s why they didn’t taste very flavorful. I thought the dough tasted bland. It was missing molasses or cloves or something too. Not sure.
Sonya Mendoza
I have allspice, can i substitue that for the cloves, cinnamon, etc?
Wholesome Yum M
Hi Sonya, Allspice isn’t really a replacement for cloves and cinnamon, but a compliment to it. If you are familiar with using allspice on its own, then it may work fine, as it has similar “warm spice” attributes.
Janice
My cookies came out great. Recipe worked well. I made mine minnie gingerbread men and made them a bit thicker. I did substitute sugar for monk sugar. For me it could have a bit more flavour but still very yummy and easy to make 🙂
Steve
Solid recipe. Versatile in that cooking short yields a soft cookie and cooking longer gives you a ginger snap type cookie. Spices are perfectly balanced and the tastes genuine. Happy to have these in the rotation. Merry Christmas!
Nina Doran
I made this,well I tried to make it. I did everything exactly as the recipe. Chilled the dough,everything. My dough was very moist,seemed like too much butter but can’t tell. I could not lift the cookies off the paper .too gooey. What did I do wrong!
Wholesome Yum M
Hi Nina, I am sorry these cookies didn’t turn out well for you. There isn’t a lot of moisture added to make this dough come together, but it does sound like your dough was too wet to use. You can try adding extra almond flour into the dough until you reach a workable consistency. I recommend you check out the video before doing this, so you’ll know what to look for. I hope this helps!
Kristin
Do these cool hard enough to build a gingerbread house? My husband and I are interested in trying this, acknowledging that it could go terribly, haha!
Wholesome Yum M
Hi Kristin, I am sorry, these will not harden enough to create a gingerbread house. There are several non-edible recipes online if you are looking to build a gingerbread house.
Nellie Tracy
Great keto recipe for the holidays! Delicious!
Shadi Hasanzadenemati
I love that this recipe uses fresh vegetables! Can’t wait to try it!
Nancy Emery
Hi Maya! I made the gingersnap recipe twice and burnt the cookies both times – you’d think I would learn. I missed the great ginger taste in traditional gingersnaps with molasses. Do you think I could add some molasses and more ginger to these cookies without messing up the ratios? I know it would result in a little more carbs but would be willing to sacrifice if only I could get that spicy ginger taste I love.
Wholesome Yum M
Hi Nancy, Yes, feel free to adjust the amount of ginger to your liking. 1 tablespoon of molasses will work, but be prepared to add a scant amount of amount flour if needed to keep the right consistency. Enjoy!
Jean M Manzoor
Just an FYI, you have salt on the ingredient list but don’t mention it in the steps. I assume it goes in with the other dry ingredients but wanted to point it out.
Wholesome Yum M
Hi Jean, Yes it goes in with the dry ingredients. Thank you!
Georgianna Wood
These look great. Since they’re so hard to transfer, can we just leave them on the parchment paper where they are, and slide the cookies AND the parchment onto the cookie sheet?
Wholesome Yum M
Hi Georgianna, Yes, that will work fine. Work quickly and that method should work well.
Megan
I wish they were sweeter. It was a lot of flavor but very little sweetness, so if you aren’t making the icing, add some extra sweetener, especially if you’re baking kids who are used to sweet cookies.
However, I am not much of a baker, and the recipe was very easy to follow. My kids were able to help a lot! I will make them again, but add more sweetener.
Michelle
Thank you for sharing this recipe! I’m featuring some holiday favorites on my blog and have linked to this post (and a few others).
I’ve been keto since the summer and have dropped 40 pounds. I’m struggling with the holidays though. Thank you for providing alternatives!
Deana
Can you use dairy free vegan butter and egg replacer in this recipe?
Wholesome Yum M
Hi Deana, I have not tested this with vegan butter or egg replacer. The recipe should still work fine, as long as the properties of the subs are the same as the original foods.
Jennie Mills
I have baked a million things, and I have never noticed anything bad with using dairy free butter. No one notices, I also use dairy free whipping cream….same thing! Not a blink from anyone suspecting.
Marilyn
There was no way I was getting the gingerbread cut out off the mat where I rolled it out so I just made balls and I’m cooking hope they are tasty. Yes they are tasty will definitely make again.
Regano
I’ve enjoyed your recipes for a while. Love making these cookies. I am diabetic and tend to split hairs on portion sizes, etc. So, when I roll out my special bakes, I use parchment and two plastic dishwasher safe school rulers. Pat the chilled dough into a log shape almost the length of the baking sheet. Place rulers on each long side and roll along the length with the pin resting on both rulers. I get a uniform thickness appropriate for a bakery style cookie with no high or low places. When finished baking, I lift the parchment, with cookies still on it to the cooling area, no breaks!
Laura Wall
I switched out the Swerve (erythritol), with the brown sugar Swerve, and it was fantastic! I rolled mine into balls, squished them down a bit and baked. They are perfect!
Gaye Miller
These are good. I will add a little more sweetener next time. I had no problem rolling them out or transferring to cookie sheet. I chilled the dough overnight. I only lost one head! 🙂
Thanks for this recipe!
Kathryn
These look soooo good and I really want to try them but I am actually allergic to nuts so I can’t use the almond flour. I saw that you said that you wouldn’t recommend coconut flour but since I’m doing a low carb diet I don’t know of another option. If I were to try coconut flour, do you have any recommendations on how to make it actually semi-decent? I just miss having holiday food so I’d love for this to work haha
Maya | Wholesome Yum
Hi Kathryn, This recipe won’t work with coconut flour, sorry. It would require multiple other changes and developing a new recipe entirely. If you can’t have almond flour, I recommend replacing it with sunflower seed flour/meal instead.
Nikke
I’m trying to add this recipe to my calorie tracker and just a bit confused. This entire recipe is one serving size?? I have a large cutter too so just curious about how many cookies this made?
Maya | Wholesome Yum
Hi Nikke, The recipe makes 10 large cookies using the cutter I used (link in the post above!) and one cookie is a serving.
Rita loyd
I have nut allergy. What gluten free flour can I replace almond with? Would oat flour work?
Maya | Wholesome Yum
Hi Rita, I haven’t tried these with oat flour. That would probably work and would be gluten-free, but not low carb. Sunflower seed meal would also work and would be low carb.
Victoria
Are these cookies soft or crisp? Any tips on how to make this a soft chewy cookie?
Maya | Wholesome Yum
Hi Victoria, It depends on how thick you make them. They will be more soft and chewy if they are thicker, more crispy if they are thinner. You can also add a little bit of psyllium husk powder or gelatin powder to make them more chewy (just 1-2 tbsp for the entire batch).
Barbara
Can I use monk fruit as a sweetener? If so how much ?
Maya | Wholesome Yum
Hi Barbara, Yes, you can. Check the sweetener conversion calculator here.
Vicky Davis
What if you cut out the cookies on the parchment that you rolled them on and just remove the dough in between cutouts, instead of transferring? Just transfer the parchment sheet to a baking sheet. IDK
Maya | Wholesome Yum
Hi Vicky, Sure, you can do that too!
Sue
Do you think this recipe would work with unrefined brown sugar instead of erythritol?
Maya | Wholesome Yum
Hi Sue, Yes, but they would not be low carb or sugar-free, if that matters to you.
Jasmine
For years I’ve been looking for a recipe just to make gingerbread cookies sugar free in general (not for the almond flour or what not) because we in the family have a diabetic and myself, an epileptic who’s seizures are triggered by sugar. When I made this I didn’t use almond flour or the listed sweetener, I went basic with plain flour and Splenda. I found adding 1/2 cup butter made the dough more rich in flavor. But all in all this was terrific and I got to finally try a gingerbread cookie for the first time! Thank you!
Maya | Wholesome Yum
I am so happy you liked them, Jasmine! Thank you!
Star
If you don’t need the cookies to be super sweet, but want them to be a bit sweet, would 1/4 cup of regular white granulated cane sugar work?
Maya | Wholesome Yum
Hi Star, They would not be sugar-free or low carb if you use cane sugar, but from a recipe standpoint it would work.
Carolyn
Rather than transferring the cutouts to a cookie sheet, roll out the dough on the cookie sheet, make your cutouts and remove the extra dough…just saying
Maya | Wholesome Yum
Sure, you can do it that way, too!
Jen
Made these this year, was looking for a no-fuss recipe that didn’t require any extra ingredients I wouldn’t use again or didn’t have. They came out perfect! the kids couldn’t even tell they were ‘mom diet food’ as they like to call anything I make low carb. Sometimes the almond flour in cookies can overwhelm the taste for us, these were spiced perfectly to counteract that taste. The dough does seem deceivingly wet, don’t worry! Let it chill and it will be cookie dough consistency soon enough. I even left it in the fridge overnight before baking and it was easy to roll out. Santa was happy to have cookies she could eat left out for her this year 🙂 Thanks again, these get my family’s seal of approval!
Maya | Wholesome Yum
Thank you, Jen! It makes me happy to hear the kids couldn’t tell it was ‘mom diet food’! 🙂
Sherri
Odd question, my son’s girlfriend is allergic to cinnamon. If I left it out do you think it would still have a great “gingerbread taste”? Or it needs it? Also I have monk fruit/erythritol. Would that work? Does it dissolve or will it be crunchy when cooked?
Thanks,
Sherri
Maya | Wholesome Yum
Hi Sherri, I think they could work without cinnamon, though I haven’t tried. The flavor won’t be the same, of course, but can still be good. You can use a monk fruit/erythritol blend and shouldn’t have any problems with dissolving, but the amount will depend on the blend.
Natalie
Could I use coconut flour instead of almond flour? What are your thoughts on coconut sugar?
Maya | Wholesome Yum
Hi Natalie, coconut flour and almond flour aren’t 1:1 replacements so that wouldn’t work unfortunately. Coconut sugar should be fine, here’s a link to my sweeteners guide for more info: https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Lydia
Do you have a recipe for the icing you used? Thanks in advance!
Maya | Wholesome Yum
Hi Lydia, Yes, just heat some cream cheese until it’s soft and stir in powdered sweetener to taste.
Catherine
What do you bake the cookies at?
Maya | Wholesome Yum
Hi Catherine, The instructions are on the recipe card.
Niki
Made half the recipe. It smelled just like what I was trying to replace it with. I was so excited. It needed a little more sugar and ginger but it was amazing. Really want to turn it into a bread.
Maya | Wholesome Yum
I’m glad you enjoyed these, Niki! You can easily adjust the sweetener and ginger to taste as needed. I need to try a bread version sometime…
Marsha
Mine didn’t really form a “dough”. It was still very moist, not loose, but moist. Any suggestions? I tried adding more almond flour, but the more I added, it started to change the taste.
Maya | Wholesome Yum
Hi Marsha, An almond flour dough will have a different consistency than a traditional dough made with wheat flour. This one is a little moist, but should work fine for the end result. Refrigerating in step 3 ensures that it’s firm enough and not too sticky when you are working with it to make the cookies. It’s a little more challenging to keep it together when transferring the gingerbread men to the pan, but a large, thin spatula can help with that. I wouldn’t add additional almond flour, though. I hope you get the chance to try baking it as is. 🙂
Charlie Gilliam
Can you use the regular white Besti with molasses instead of the Besti Brown?
Wholesome Yum M
Hi Charlie, This is not the same as using Besti Brown Monk Fruit Allulose, as you will get a different flavor and texture (and macro count) from adding molasses, but it will work in a pinch.
thespeckledpalate
Umm, these little gingerbread cuties are precious! What a festive way to share the love this season, even if you don’t celebrate Christmas. Everybody lives gingerbread, and I’m definitely going to have to make this recipe for my paleo friends!
Thanks so much for participating in this year’s Sweetest Season! I hope you had a blast and enjoyed seeing all the different recipes shared. There’s so much cookie goodness going on, and it just makes me so happy.
Laura
Hey there. That seems to be the best recipe I’ve seen so far. But I don’t have erythritol. Can I sub it with anything?
Maya | Wholesome Yum
Yes, you can use any sweetener you like. The amount will vary depending on which sweetener you choose (how concentrated it is). Otherwise you can buy erythritol online here (with free shipping).
Christine Pilcher
Would either confectioner’s style or granular erythritol work for this?
Maya | Wholesome Yum
I’ve only tried granular, both either one should work.
Amanda Hengel
I am currently dairy free. Do you suppose I could sub coconut oil for the butter?
Maya | Wholesome Yum
It would probably still work, but the texture will be a little different, since beating coconut oil won’t achieve that fluffiness. Softened ghee may work better than coconut oil.
Kim | Low Carb Maven
These are the cutest. My daughter went nuts when she saw these. She really likes gingerbread men. I agree, low carb cut out cookie dough can be hard to work with, but the cookies are so darn good. Thanks for sharing your recipe.
STACEY
These are really cute!
Georgina
These just look perfect for the holidays!!
Awesome Mommy
OMG Love this!
Katrin
I want the one with the bow in the hair! So cute x
Nicola
Hi, I was just wondering how long these will last and do you recommend refrigeration or not? I haven’t iced them yet. Thanks
Maya | Wholesome Yum
Hi Nicola, They are fine at room temp without icing. If you ice them, store them in the fridge. Even if you don’t ice them, they do last longer if you refrigerate them. (Pretty much the same as any cookies.)