Keto Gingerbread Cookies
Keto Gingerbread is a favourite dessert around Christmas time. These cookies taste pretty much like the real things, except gluten free!
Eat these with plenty of butter to increase the fat content for the macros. It’s hard to add too much fat to these cookies whilst baking them, without it falling apart!
To make the perfect gingerbread men, I had to go back and refresh my memory to making the real deal with molasses, dark brown sugar and wheat flour. Only then was I able to develop the very best keto gingerbread cookie, with the right consistency, mouthfeel and spice mix that represented the perfect keto gingerbread cookie.
Admittedly, these gingerbread men are a little soft to work with, which makes a super soft inside, but can be a little frustrating to actually bake. If you push past the initial hurdle of cutting them out, then you’ll really love what they taste like.
I used Sukrin Gold which is a mixture of erythritol and a slight amount of molassas extract. I don’t know the blood sugar level impact of this type of sweetener (I’d say it would be very close to 0), so if you perfect you can just use plain old erythritol.
So much of the gingerbread man taste actually comes from molasses (treacle here in Australia) so it’s pretty hard to replicate gingerbread men 100%, however, I think these cookies came pretty darn close to the real thing.
Sugar also performs a little differently in cookies, as its ability to give a super crisp outside when baked. That texture is very hard to replicate with erythritol alone, which is why the Sukrin gold came in handy. If you have access to it, use it. If you don’t, that’s totally fine, plain erythritol will also work.
I hope you and your family enjoy this recipe, as it took so many repetitions to get this one right! Hard work pays off at Christmas time, so don’t rush this one 
- 100g ButterMelted
- 80g Sukrin GoldNormal erythritol will also work
- 1Whole Egg
- 2 1/2Tbsp Coconut Flour
- 100g Almond Flour
- 1Tbs[ baking powder
- 1/2tsp xanthan gumor guar gum, or gelatine
- 1/4tsp ground cloves
- 1/4tsp Allspice
- 1tsp ground ginger
- 1/2tsp ground cinnamon
- 1/4tsp nutmeg
- 1 Egg Yolk(Freeze the egg white for later)
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In a medium-sized mixing bowl, whisk together the butter, Sukrin gold and 1 whole egg. Mix until well combined and slightly glossy.
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In a seperate bowl, mix together your dry ingredients (coconut flour, almond flour, baking powder, xanthan gum, and all spices). Mix until uniform in colour. Add in your egg yolk, and lightly combine.
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Pour your butter mixture into the dry ingredients, and combine together with a spatular. Don't worry if the mixture still looks to wet. Pour the entire mixture onto a sheet of plastic wrap, and wrap tightly and keep in the fridge for 1 hour. (this is to help the coconut flour absorb liquid)
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Preheat your oven to 170C (335 F). Take the gingerbread mixture out of the fridge, place between two sheets of plastic wrap and roll out until around 5mm thickness. Cut with your favourite cookie cutter, and place onto a baking sheet lined with partchment paper for 10-12 minutes in the oven. Repeat until all the mixture is used up.
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Store in an airtight container in a cool area.
The actual gingerbread mixture will feel light and fluffy to the touch, and may not come off the plastic wrap easily. What I did was, using a spoon, part the mixture around the outside of the cookie cutter shape away from the cutout cookies, then place a silicone baking mat on top, wrap the bottom of the plastic wrap around the sides of the silicone baking mat and flip. Remove the plastic wrap, and you don't have any mess or broken gingerbread men to clean up
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