Low Carb Classic Gingerbread Cookies
Indulge in holiday cheer without compromising your diet with these Low Carb Classic Gingerbread Cookies! This recipe transforms the festive favorite into a guilt-free treat by swapping traditional ingredients for almond flour, coconut flour, and erythritol sweetener. Packed with the warm spices of ginger, cinnamon, cloves, and nutmeg, these cookies strike the perfect balance between rich flavor and wholesome nutrition. With a quick prep time of just 20 minutes, they’re incredibly easy to make, and the dough can be shaped into delightful holiday cutouts. Whether you're sticking to a low-carb lifestyle or simply seeking healthier holiday options, these tender, buttery cookies are perfect for sharing or savoring all season long. Let these golden-brown bites brighten your celebrations while keeping the carbs in check!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Unsalted butter, softened
- 0.75 cup Erythritol sweetener
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and erythritol sweetener together until light and fluffy.
Add the egg and vanilla extract to the butter mixture, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Divide the dough into two portions. Place one portion between two pieces of parchment paper and roll out to about 1/4 inch thick. Repeat with the second portion.
Using cookie cutters, cut the dough into desired shapes and place them onto the prepared baking sheets.
Bake the cookies in the preheated oven for about 10-12 minutes or until the edges are golden brown.
Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 11.5 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 581 mg | 45% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1888 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
