Keto Gingerbread Cookies
Warm, spiced keto gingerbread cookies with crisp edges and a soft center, sweetened with monk fruit and zero molasses sugar. At just 1.8g net carbs each and ready in about 35 minutes, they bring all the cozy holiday flavor without the carb crash.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 18. Values are estimates; brands vary.
These keto gingerbread cookies capture everything cozy about the holidays — warm ginger, cinnamon, and clove in a buttery almond-flour dough — with none of the sugar. They roll, cut, and decorate just like the classic, so you can build a whole gingerbread tray and stay in ketosis.
Ingredients
- 2 cups (224g) blanched almond flour
- 2 tablespoons (16g) coconut flour
- 1/3 cup (64g) granulated monk fruit / erythritol blend
- 1 tablespoon blackstrap-style sugar-free molasses (or 1 tsp molasses extract)
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 4 tablespoons (56g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2
In a bowl, whisk together the almond flour, coconut flour, monk fruit sweetener, ginger, cinnamon, cloves, nutmeg, baking powder, and salt.
- 3
In a separate bowl, beat the softened butter, egg, vanilla, and sugar-free molasses until smooth. Pour the wet mixture into the dry ingredients and stir into a firm, cohesive dough.
- 4
Press the dough into a disc, wrap it, and chill for 20 minutes so it firms up and rolls cleanly.
- 5
Roll the dough between two sheets of parchment to about 1/4 inch thick, then cut out shapes and transfer them to the baking sheets, spacing them 1 inch apart.
- 6
Bake for 10-12 minutes until the edges are set and lightly golden. Let the cookies cool completely on the sheet, where they will crisp up and firm.
Tips & notes
- The cookies are soft straight from the oven and firm as they cool, so resist moving them too early. For crisper cookies, roll slightly thinner and add 1-2 minutes of bake time.
- No sugar-free molasses on hand? A 1/2 teaspoon of yacon syrup or simply 1/4 teaspoon extra cinnamon plus a pinch of allspice keeps that deep, warm flavor without added carbs.
- Store in an airtight container at room temperature for up to 5 days, or freeze the unbaked cut-outs for up to 2 months and bake straight from frozen.
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Frequently asked questions
- How many carbs are in keto gingerbread cookies?
- Each cookie has 1.8g net carbs, 96 calories, 2.8g protein, and 8.7g fat. This recipe makes 18 cookies, so a couple fit easily into a keto day.
- Can I make these gingerbread cookies dairy-free?
- Yes. Swap the unsalted butter for an equal amount of refined coconut oil or a firm vegan butter. The dough may be slightly softer, so chill it an extra 10 minutes before rolling.
- What sweetener works best for keto gingerbread?
- A granulated monk fruit and erythritol blend gives the best texture and browning. Pure allulose also works and helps keep the cookies softer, but avoid powdered-only blends, which can make the dough too dry.
