Keto Gingerbread Cookies with Frosting Recipe

12/8/2020

Disclaimer: This recipe is sponsored in part by ROSEMARY's NATURAL CHOICES Health Food Store in Welland, Ontario, Canada. Many of the recipe ingredients may be purchased by local residents at this location. Out of area readers, please be aware that when a purchase is made through affiliate links in this post, a commission maybe be generated to help cover the cost of the Beauty in the Broken Blog. Thank-you for your support

Gingerbread Cookies are a classic holiday favourite perfect for baking season. If you've gone keto, paleo or simply low carb you'll love this recipe made with alternative ingredients and perfectly spiced with cinnamon, ginger and molasses. These Keto Gingerbread Cookies are soft and chewy and have the traditional flavours we all love.

Gingerbread cookies are so versatile. Cut them into any shape and decorate them however you like. Make edible tree decorations by using a straw to poke a hole before baking and after thread them with ribbon or yarn to hang on your Christmas Tree. Make homemade gingerbread houses with your kids. Google patterns and cut your pieces accordingly!

And lets not forget the keto friendly icing! I love using SWERVE Sweetener for all my keto baking. It comes in a variety of textures and the taste does not disappoint. Even my kids can't taste the difference (winning!). Swerve Confectioner's Sugar makes the perfect Keto frosting.

Cookie Ingredients

2 cups superfine blanched almond flour
1/4 cup coconut flour
1 cup golden monk fruit sweetener OR coconut sugar for paleo
1 tablespoon Organic ground cinnamon
1 tablespoon Organic ground ginger
1/4 teaspoon Organic ground cloves
1/8 teaspoon Organic ground nutmeg
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum , you can leave out if preferred but it adds that chewy texture
3/4 cup unsalted butter , softened to room temperature (can also sub with solid ghee OR soild refined coconut oil with the texture of softened butter)
1/2 tablespoon black strapped molasses
1/2 tablespoon almond milk , only as needed if dough seems too dry)

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Cookie Recipe Instructions

In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, cloves, nutmeg, salt, baking soda and xanthan gum together until combined.
Using a stand mixer or a hand mixer, cream together the butter with monk fruit sweetener until light and fluffy. Add the molasses then slowly add the dry ingredients and mix until thoroughly combined. Add milk (1-2 teaspoons at a time) only as needed until the dough comes together.
Form the dough into a ball and refrigerate for at least 30 minutes, or up to 2 days.
When ready to bake, remove dough from fridge and roll between two large sheets of parchment paper, into a 1/2 inch thickness (for thicker cookies) or 1/4 inch thick (for thinner cookies). Place rolled dough sheet (with parchment papers) on a large baking pan.
Place baking pan in the fridge for 1 hour or freezer for 10 minutes.
Line two large baking pans with parchment paper and set aside.
Remove dough sheet from freezer, peel off both parchment papers to ensure the dough is not sticking and lay back on top of bottom parchment sheet. Using a cookie cutter (I used a 3-inch), cut into shapes and transfer to lined baking pans at least 3/4 inch apart. Repeat with remaining dough.
Place baking sheets in freezer for 10 minutes (to avoid spreading. Heat oven to 325 F degrees.
Bake (one pan at a time) in preheated oven until cookies are puffy and just set around edges, 12 to 15 minutes, rotating pan halfway through. Be careful not to over bake.
Allow cookies to cool on baking pan for at least 25 minutes, then remove with wide metal spatula to wire rack to cool completely. Repeat with any remaining dough. Decorate as desired or store in an airtight container for up to 3 days or in the freezer for up to 2 months.