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When it comes to Christmas desserts, nothing brings that warm, nostalgic holiday feeling quite like gingerbread cookies. So I created a keto-friendly version of the classic that’s soft, chewy, and full of holiday spice without the sugar or carbs. These large, soft-baked keto gingerbread cookies are only 4 net carbs each and feature real blackstrap molasses for that deep, authentic gingerbread flavor. Whether you’re searching for keto Christmas cookies or gluten free Christmas cookie recipes, this is the perfect addition to your holiday baking list!
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Low Carb, Gluten Free Christmas Cookies
Eating a keto, low-carb, or gluten-free diet doesn’t mean you have to miss out on the joys of Christmas baking. In fact, the holiday season is one of my favorite times to experiment in the kitchen and create delicious treats that fit perfectly into a healthier lifestyle. These keto gingerbread cookies are a prime example of how you can enjoy festive flavors without the sugar, but they’re just the beginning of what’s possible.
When I first started following a low-carb and gluten-free diet, I worried that Christmas baking might feel limited. But over the years, I’ve found ways to recreate all my favorite holiday recipes in a keto-friendly way. From nostalgic classics to exciting new creations, the possibilities are endless. These cookies are soft, spiced, and perfect for any cookie exchange or cozy night in—and they’re just one of many recipes I have to share.
If you’re looking for more gluten free Christmas dessert recipes, I’ve got you covered. Some of my other holiday favorites include:
- Keto Peanut Butter Blossoms: A low-carb twist on the iconic peanut butter and chocolate combo.
- Keto Snowball Cookies: Buttery, nutty, and coated in a sugar-free powdered sweetener.
- Keto Sugar Cookies: Perfect for cutting out shapes and decorating with sugar-free icing.
- Candy Cane Blondies: melt-in-your-mouth peppermint white chocolate blondies.
For those who love variety, I’ve even created a limited-edition Holiday Cookie eBook packed with keto-friendly and gluten-free Christmas cookie recipes. It’s designed to make holiday baking stress-free, fun, and delicious. Whether you’re hosting a cookie exchange, looking for keto Christmas desserts to share with family, or just want to enjoy some guilt-free treats yourself, my eBook has everything you need.
Baking keto Christmas cookies is about more than just sticking to your diet. It’s a way to share joy and tradition with the people you love while staying true to your health goals. These low-carb and gluten-free treats prove that you can have the best of both worlds this holiday season. So, preheat your oven, gather your ingredients, and let’s make this a festive season to remember!
Why I Love These Keto Gingerbread Cookies
These keto gingerbread cookies are soft, chewy, and perfectly spiced. They have that rich molasses flavor, with a crisp on the outside, gooey and soft on the inside texture. Plus, they’re gluten-free, low-carb, low-sugar, and made with wholesome ingredients.
Let’s break down each ingredient in this keto Christmas cookie recipe and why it’s essential for achieving the perfect texture and flavor.
Ingredients You’ll Need:
Unsalted Butter
Butter is the key to creating that rich, soft texture in these keto ginger cookies. Its creamy fat content not only enhances flavor but also helps the cookies stay moist and tender. Using unsalted butter allows you to control the salt level in the recipe, ensuring the perfect balance of flavors.
Sugar-Free Sweetener
For sweetness without the carbs, I use a blend of erythritol and monk fruit. This combination mimics the taste and texture of sugar, making it ideal for keto baking. Monk fruit adds a natural sweetness, while erythritol provides the bulk and structure that sugar would typically offer. Plus, both sweeteners have a minimal impact on blood sugar levels, making them perfect for low-carb Christmas desserts.
Blackstrap Molasses
While molasses is not typically considered keto, using a small amount in this recipe adds an authentic gingerbread flavor without significantly increasing the carb count. Blackstrap molasses is the most nutrient-dense type of molasses, providing trace minerals like iron, calcium, and potassium. It’s also a rich source of antioxidants. Just a few tablespoons go a long way in creating the deep, caramel-like flavor that makes these cookies taste like traditional gingerbread.
Health Benefits of Blackstrap Molasses
- Rich in Minerals: Blackstrap molasses is a good source of iron, which is essential for red blood cell production, and calcium, which supports bone health.
- Antioxidant Properties: Studies suggest that blackstrap molasses contains antioxidants that help reduce oxidative stress in the body.
- Low Glycemic Index: While it contains sugar, its glycemic index is lower than refined sugar, making it a better choice for keto Christmas treats in small amounts.
Egg
The egg in this recipe acts as a binder, holding the ingredients together and providing structure to the cookies. It also adds a bit of moisture, ensuring the cookies stay soft and chewy.
Blanched Almond Flour
Almond flour is the foundation of these low-carb gingerbread cookies. It’s gluten-free, low in carbs, and high in healthy fats. Blanched almond flour (made from almonds with the skins removed) gives the cookies a smooth texture and a light, nutty flavor that complements the spices beautifully.
Coconut Flour
Coconut flour is another low-carb, gluten-free baking staple. It’s highly absorbent, so just a small amount helps to firm up the dough without making the cookies dry. The combination of almond flour and coconut flour creates the perfect texture for keto Christmas cookies—soft, yet sturdy enough to hold their shape.
Baking Soda
Baking soda is a leavening agent that helps the cookies puff up slightly as they bake, creating a soft and tender texture. It also reacts with the molasses to enhance the flavor of the spices.
Salt
A pinch of salt balances the sweetness and enhances the flavors of the other ingredients. Don’t skip it!
Spices: Ginger, Cinnamon, and Cloves
The warm, aromatic spices are what make these keto gingerbread cookies so special. Here’s why each one is essential:
- Ginger: The star of the show, ginger adds a zesty, slightly spicy kick that’s quintessential for gingerbread.
- Cinnamon: Adds warmth and sweetness, rounding out the flavors.
- Cloves: A little goes a long way in adding depth and an earthy, slightly sweet note.
Granulated Sweetener (for Rolling)
Rolling the cookie dough in granulated sweetener before baking gives the cookies a lightly crisp, sugary coating. This step not only enhances the texture but also adds a touch of sparkle, making these gluten-free Christmas cookies extra festive.
How to Make Keto Gingerbread Cookies:
Making these keto Christmas cookies is simple and straightforward. Here’s a step-by-step guide:
Step 1: Prepare the Dough
In a mixing bowl, cream together the butter and sugar-free sweetener until smooth and fluffy. This step is crucial for incorporating air into the dough, which helps the cookies bake evenly. Next, beat in the blackstrap molasses and egg until well combined.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the almond flour, coconut flour, baking soda, salt, and spices. Sifting the dry ingredients can help eliminate any clumps and ensure even distribution of the spices.
Step 3: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. The dough will be soft but should hold together when pressed. Wrap it in plastic wrap and refrigerate for at least 2 hours. Chilling the dough is essential for easy handling and for the flavors to develop.
Step 4: Shape and Roll the Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Roll the chilled dough into balls, then coat each ball in granulated sweetener. Place them on the prepared baking sheet and press down gently to flatten slightly.
Step 5: Bake
Bake the cookies for 10-12 minutes, or until they are set around the edges but still soft in the center. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips for Perfect Keto Christmas Cookies
- Chill the Dough: Don’t skip this step! Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.
- Don’t Overbake: These cookies are best when they’re slightly underbaked in the center. They’ll firm up as they cool, resulting in a soft, chewy texture.
- Use Fresh Spices: For the most flavorful cookies, make sure your spices are fresh. Ground spices lose their potency over time.
Serving and Storing Keto Ginger Cookies
These low-carb gingerbread cookies are perfect for any holiday gathering. Serve them with a cup of coffee, tea, or even a keto-friendly eggnog for the ultimate Christmas treat.
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Just thaw at room temperature before serving.
Why You’ll Love This Recipe
- Only 4 net carbs per cookie
- Made with wholesome, keto-friendly ingredients
- Gluten-free and perfect for holiday baking
- Full of warm, festive spices
- Easy to make and freezer-friendly
These cookies are everything you want in a holiday dessert, without the sugar or guilt. They’re soft, chewy, and bursting with gingerbread flavor. Whether you’re searching for keto Christmas cookies recipes or the best gluten-free Christmas cookies, this recipe checks all the boxes.
More Ways to Enjoy These Cookies
If you want to get creative with this recipe, here are a few fun ideas:
- Decorate with Frosting or Icing: Use either a homemade keto cream cheese frosting, or a simple sugar-free icing made from powdered erythritol and a little almond milk to decorate your cookies. This is a great way to make them extra festive for a holiday cookie exchange.
- Make Cookie Sandwiches: Spread a layer of sugar-free cream cheese frosting between two cookies for a decadent treat.
- Use as a Crust: Crumble the cookies to make a keto-friendly crust for holiday pies or cheesecakes.
Frequently Asked Questions
1. Can I make these cookies dairy-free? Yes! Simply replace the butter with a vegan butter substitute to make this recipe dairy-free.
2. What’s the best way to measure almond and coconut flour? For the most accurate results, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and lead to dense cookies.
3. Can I skip the blackstrap molasses? I really don’t recommend it, as the cookies won’t have the same rich, authentic gingerbread flavor and color. If possible, I’d recommend reducing it slightly rather than skipping it. If you absolutely need to skip it entirely, consider adding a sugar-free maple syrup or a little extra sweetener to balance the flavors.
4. What other sweeteners can I use? Any granulated sugar-free sweetener, such as allulose or stevia blends, should work well in this recipe. Just be mindful that some sweeteners may affect the texture or sweetness differently. For example, allulose tends to make baked goods softer and chewier, while stevia blends may result in a slightly different aftertaste. Stick with a 1:1 sugar substitute for the best results. If you’re not strictly keto or low carb, and just want these to be gluten free cookies, you can also feel free to substitute pure cane sugar for the sweetener. I recommend using an organic cane sugar option, which tend to be less bleached or refined than typical white sugar.
5. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough up to 3 days in advance and store it wrapped in plastic wrap in the refrigerator. When you’re ready to bake, simply shape and roll the dough as instructed. Alternatively, you can freeze the dough balls and bake them directly from frozen, adding 1-2 minutes to the baking time.
6. Are these cookies kid-friendly?
Yes! These cookies are sweet, soft, and full of holiday spices, making them a hit with kids. Plus, they’re a healthier alternative to traditional gingerbread cookies, so you can feel good about sharing them with the whole family.
Why These Are the Best Keto Christmas Cookies
These keto gingerbread cookies check all the boxes for a festive, guilt-free treat. They’re easy to make, beautifully spiced, and perfect for any holiday celebration. Whether you’re making them for a cookie exchange, a holiday party, or simply to enjoy with your loved ones, these gluten-free Christmas cookies will quickly become a seasonal favorite.
If you’re looking for more keto Christmas desserts, don’t forget to check out my other gluten-free Christmas cookie recipes on the blog. Together, we can make this holiday season both joyful and keto-friendly!
Share Your Creations!
I’d love to see how your cookies turn out! If you give this keto gingerbread cookie recipe a try, please rate the recipe, leave a comment below, and share a photo on Instagram. Don’t forget to tag me @sarahsfitfood so I can see your holiday creations.
Happy baking, and Merry Christmas!
XO,
Sarah
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Keto Gingerbread Cookies
Soft, chewy, and full of spice, these keto gingerbread cookies are gluten-free and only 4 net carbs each. Low-carb Christmas cookies that are perfect for the holidays!
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Ingredients
- 1/4 cup unsalted butter room temperature (56g)
- 1/3 cup granulated sugar-free sweetener 64g
- 3 tbsp blackstrap molasses 63g
- 1 large egg
- 1 1/2 cups blanched almond flour 168g
- 1 tbsp coconut flour 7g
- 1 tsp baking soda 6g
- 1/4 tsp salt 1.5g
- 1 tsp ground ginger 3g
- 1 tsp ground cinnamon 3g
- 1/4 tsp ground cloves
- 1/4 cup granulated sugar-free sweetener for rolling (48g)
Instructions
- Start by preparing the wet ingredients. In a large mixing bowl, combine the room-temperature unsalted butter and 1/3 cup granulated sugar-free sweetener. Using a hand or stand mixer, beat the butter and sweetener together on medium speed until the mixture is smooth and creamy.
- Add the blackstrap molasses and continue beating until fully incorporated. Crack in the egg and beat again until the mixture is smooth and well combined.
- In a separate bowl, whisk together the almond flour, coconut flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves. If needed, sift the dry ingredients to remove any clumps and ensure even distribution of the spices.
- Gradually add the dry ingredients to the wet ingredients, mixing thoroughly after each addition. Use a spoon or spatula to scrape down the sides of the bowl as needed. Mix until a soft dough forms. It should hold together but remain pliable. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours. Chilling the dough helps it firm up and enhances the flavor.
- Preheat your oven to 350 °F (175°C) and line a baking sheet with parchment paper.
- Place the additional 1/4 cup granulated sugar-free sweetener in a shallow dish for rolling.
- Remove the chilled dough from the refrigerator and divide it into 12 equal portions. Roll each portion into a ball. Roll each ball in the sweetener until evenly coated, then place them on the prepared baking sheet, spacing them about 2 inches apart. Gently press each ball down slightly to flatten.
- Bake the cookies in the preheated oven for 10-12 minutes. The edges should be set, but the centers will still appear soft—this is normal.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes to firm up. Transfer the cookies to a wire rack to cool completely before serving.
- Enjoy your festive keto gingerbread cookies with a hot cup of tea, coffee, or even keto-friendly eggnog!
Notes
Blackstrap Molasses: I do not recommend substituting or omitting molasses from this recipe. It is necessary for authentic texture, flavor, and color of the cookies.
Sweeteners: I used a granulated erythritol/monk fruit blend. Other granulated sugar-free sweeteners like allulose or stevia blends can also work well. Allulose can make cookies softer and chewier, while stevia blends may alter the taste slightly. Stick to a 1:1 ratio with your sugar substitute for the best results. You can also use organic cane sugar if you’re not strictly keto or low carb.
Make-Ahead Tips: You can prepare the dough up to 3 days in advance and store it in the fridge. Alternatively, freezing the dough balls and baking them directly from frozen works too (just add 1-2 extra minutes of baking time).
Dairy-Free Option: Replace butter with a vegan butter substitute for a dairy-free version of the cookies.
Chilling the Dough & Baking: Chilling the dough prevents the cookies from spreading too much, and underbaking slightly helps achieve a chewy texture.
Frosting: I recommend using a cream cheese icing for frosting these cookies. The recipe from this post works great!
Other Holiday Dessert Recipes: You’ve got more keto-friendly and gluten-free holiday treats, including:
Tried this recipe?Let us know how it was!
1 Comment. Leave new
The texture is incredible!! Love the crust on the outside with soft and chewy inside