Keto Gingerbread Cookies

Keto gingerbread cookies will definitely satisfy that craving for a sweet holiday treat! Depending on the sweetener you use, you will get a different type of cookie.

If you use standard granulated sweeteners such as erythritol or monk fruit, the cookies will crisp right up after baking to give you a nice and snappy ginger snap cookie.

If using Allulose—which is my preferred sweetener for many reasons—these cookies will not be crispy at all, and you will have a soft and tender cookie that’s more of a ginger bread texture.

INGREDIENTS

2 cups almond flour (doesn’t need to be finely ground)
1/4 cup coconut flour
1 tablespoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1 egg white
1/4 cup granulated sweetener (erythritol, monk fruit, etc.)
OR
2/3 cup Allulose sweetener (If you like it sweeter, use 1 1/3 cups)
3/4 cup butter or coconut oil, softened
1/2 tablespoon blackstrap molasses (optional)

DIRECTIONS

1. In a large bowl, whisk the dry ingredients together (almond flour, spices, and baking soda) and set aside.

2. In another bowl, add the sweetener and the softened butter or coconut oil, and cream them together using a hand mixer or pastry cutter. You want a fluffy texture.

3. Whisk the egg white until stiff peaks form (reserving the yolk or another use) and set aside.

4. To the sweetener and butter mixture, add the molasses and stir to combine well.

5. Next, combine the dry mixture with the wet mixture, and then fold in the beaten egg white.

6. The dough will be slightly firm but still fluffy. Form into a ball and wrap in plastic and chill in the fridge 20 minutes, or freezer for 10 minutes to firm it up more.

7. Preheat the oven to 350 F.

8. Once the dough has chilled, scoop out small spoonfuls onto a parchment-lined baking sheet, and flatten each mound slightly.

Bake for 8-10 minutes and leave on the pan to cool.

Makes about 30 small cookies.

NOTES:

If using Allulose, the cookies will be VERY soft and will break if you try to pick them up. They don’t firm up much at all and will not do so until they cool completely, but are still very soft cookies after chilling.

What I do after baking, is transfer the warm cookies to a rack or counter while still on the parchment sheet. by carefully pulling the sheet onto the counter top, and using a new sheet for baking the next tray of cookies.

If using erythritol/monk fruit, you will not have this issue because those will make for some very firm cookies (more like a ginger snap, than gingerbread texture)

Store in the fridge in an airtight container between sheets of parchment, if you used Alluose (they stick together otherwise, but you may not find this to be the case when baking with erythritol/monk fruit).