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Most people who know me know that I don’t actually celebrate Christmas. But hey, that doesn’t mean I can’t make low carb Christmas cookies! What’s a more classic Christmas cookie than low carb gingerbread men, right? It should come as no surprise that I set out to make a sugar-free keto gingerbread cookies recipe.
On that subject, I have a confession to make. This was my first attempt at not only sugar-free gingerbread cookies, but actually any shaped cookies. Who knew it was so much fun to use a cookie cutter?
Don’t worry, this keto gingerbread cookies recipe is still tried and true. I made a couple different versions of it to get it just right.
I brought these low carb gingerbread cookies to a holiday get-together once already, and everyone loved them. They are lightly crispy on the outside, a little chewy on the inside, and have that classic gingerbread flavor. People seemed to like dipping them into their tea, but maybe that was just a Russian thing to do with cookies? They are really good plain, too.
How To Make Sugar-Free 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 and spices totally transforms them.
The basic steps are very similar, though:
- Stir together the dry ingredients.
- Beat the butter and sweetener together.
- Beat in the egg and vanilla, then the dry ingredients to form cookie dough.
- Chill the dough to make it easier to work with.
- Roll out the dough, cut into cookie shapes, and bake.
The only slightly challenging parts are cutting the sugar-free gingerbread cookies and frosting them. So, I’ve got tips on that for you below!
How To Cut Low Carb Gingerbread Cookies
Of course, cutting low carb gingerbread men into shapes means using a cookie cutter.
With this particular sugar-free gingerbread cookie dough, it can be a bit of a challenge to transfer the cookies from my work surface to the parchment lined baking sheet.
There are two ways around this:
Use an extra thin turner.
This was my original method when making keto gingerbread cookies. An extra thin turned like this one makes it easier to transfer the cookie shapes onto your baking sheet.
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 the cookies 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!
So, don’t feel obligated to make the shapes if you’re in a hurry or if you really don’t care what they look like.
How To Decorate Sugar-Free Gingerbread Men
One of the best things about making sugar-free gingerbread men is they are just so darn cute! I’m no artist when it comes to frosting, but I still had fun drawing their little smiley faces and buttons down the front.
If you have little ones that are old enough to help with baking, they’ll enjoy helping you make these sugar-free gingerbread cookies. I’ll bet they’ll be a fun activity to do with my daughter when she’s older and can help me decorate. (I guess I should say daughters now – plural. Wow, I can’t believe my second little girl is already halfway to being born already!)
Frosting keto gingerbread cookies is super easy. Simply heat up some cream cheese with sweetener to taste.
Then, transfer the cream cheese mixture to a piping bag with a narrow tip. Use that to pipe faces, buttons, and whatever else you like on your low carb gingerbread men.
For a more traditional cream cheese frosting, you can use this low carb sugar-free cream cheese frosting recipe.
If frosting decorating isn’t your thing, you can just make a simple zig zag pattern – or even simply spread it on top. Either way, you’ll want to add these sugar-free gingerbread cookies to your holiday table!
How To Store Keto Gingerbread Cookies
You can store these sugar-free gingerbread cookies in an airtight container on the counter for a few days. Just make sure not to frost them until right before eating if you are keeping them out on the counter.
They’ll last even longer – about a week – in the fridge. This is also a good option if you want to frost them upfront.
If you think they’ll last a really long time, you can freeze low carb gingerbread cookies, too. Do this on a parchment lined baking sheet first, then you can transfer them to a freezer bag once they are solid.
Low Carb Sugar-free Gingerbread Cookies Recipe:
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Tools To Make Low Carb Gingerbread Cookies:
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 keto cookies!
- Stand mixer – Another great option for making keto cream cheese cookies.
- Rolling pin – For rolling out the cookie dough.
- Cookie cutter – If you like your low carb gingerbread cookies to be in fun shapes, just use cookie cutters like these.
- Frosting bag with tips – Use this to draw faces and buttons your sugar-free gingerbread men!
- Medium cookie scoop – You can use this to make regular round cookies, if you won’t be using a cookie cutter.
- Sheet pan – This one is sturdy and will last a long time.
Sugar-free Low Carb Gingerbread Cookies Recipe (Keto)
Recipe VideoClick or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
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RECIPE TIPS + VIDEO 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 erythritol 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 a cookie cutter to cut out cookie shapes and transfer them to the parchment paper. (Transferring can be tricky because the dough is very soft. You can use a thin turner or flat spatula to help transfer each one.) 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.
- These are BIG cookies - 4 1/2 inches tall! You could easily halve the serving size by using a much smaller cookie mold.
- If you'd like frosting on your gingerbread cookies, just heat some plain cream cheese until it's very soft and stir in powdered sweetener to taste. Pipe onto the cookies.
Serving size: 1 large cookie
Video Showing How To Make Low Carb 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. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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