Description

Easy Keto Gingerbread Cookies are a delightful low-carb, sugar-free, and gluten-free treat perfect for the holiday season. These cookies offer traditional gingerbread flavors with wholesome ingredients, making them a festive and healthier alternative to classic cookies. They are soft, aromatic, and easy to prepare, suitable for keto lifestyles and anyone looking to enjoy guilt-free holiday baking.

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 substitute as per post)
1 Egg
1 tsp Vanilla Extract

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Instructions

Mix Dry Ingredients: In a medium bowl, whisk together almond flour, baking powder, xanthan gum, cinnamon, ginger, nutmeg, and cloves until well combined.
Cream Butter and Sweetener: In a large mixing bowl, blend the softened butter and Splenda using a mixer or whisk until the mixture is creamy and smooth.
Add Egg and Vanilla: Stir in the egg and vanilla extract into the butter mixture, mixing thoroughly to combine.
Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and stir just until blended to form a dough. Avoid overmixing.
Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 45 minutes; chilling for three to four hours or overnight is ideal for best flavor and easier rolling.
Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 325°F (163°C). Line at least two rimmed cookie sheets with parchment paper for nonstick baking.
Shape Cookies: Roll out the dough to about ¼ to ⅓ inch thickness on a lightly floured surface. Cut out desired cookie shapes using cookie cutters and place them on the prepared baking sheets.
Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the cookies begin to puff up and edges are set.
Cool: Allow the cookies to rest on the baking sheet for a few minutes after baking, then transfer to a cooling rack to cool completely before decorating or serving.

Notes

Optional: Adding 1-2 teaspoons of molasses or a molasses alternative can enhance the traditional gingerbread flavor and color.
Store baked cookies in an airtight container for up to one week; consider proper storage if decorated with icing or toppings.
The dough can be refrigerated for up to a week or frozen for longer storage, making preparation flexible.
Check nutritional labels when substituting ingredients to ensure compliance with dietary restrictions.
For sugar-free royal icing, see the linked recipe post for suitable icing options.