Low Carb Gingerbread Men Cookies

Name: Low Carb Gingerbread Men Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 42 min
Ingredients: 2 ½ cups almond flour; ¼ cup coconut flour; 1 tablespoon ground ginger; 1 teaspoon cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon nutmeg; ¼ teaspoon salt; ½ teaspoon baking soda; ⅓ cup unsalted butter (softened (or coconut oil for dairy-free)); ½ cup brown sugar substitute (Swerve Brown or Monk Fruit Gold); ¼ cup sugar-free maple syrup or keto molasses substitute; 1 large egg; 1 teaspoon vanilla extract; Optional for Decoration; Sugar-free icing (powdered erythritol + almond milk); Low-carb sprinkles or a dusting of erythritol

There’s something magical about the smell of freshly baked gingerbread cookies filling the kitchen during the holidays. That cozy mix of cinnamon, ginger, and molasses (or its low-carb substitute) instantly feels like Christmas. These Low Carb Gingerbread Men Cookies bring that nostalgic holiday charm — but without the sugar crash that usually follows.

I wanted to create a version of gingerbread cookies that I could enjoy guilt-free, one that still had that classic chewy texture and spiced flavor we all love. After a few attempts with different low-carb flours and sweeteners, I finally landed on the perfect combination — crisp edges, soft centers, and a rich gingerbread aroma that’s absolutely irresistible. These cookies are ideal for anyone following a low-carb or keto lifestyle, but they taste so good that even non-dieters will love them.

Ingredients

2 ½ cups almond flour
¼ cup coconut flour
1 tablespoon ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¼ teaspoon salt
½ teaspoon baking soda
⅓ cup unsalted butter, softened (or coconut oil for dairy-free)
½ cup brown sugar substitute (like Swerve Brown or Monk Fruit Gold)
¼ cup sugar-free maple syrup or keto molasses substitute
1 large egg
1 teaspoon vanilla extract

Optional for Decoration

Sugar-free icing (made with powdered erythritol and almond milk)
Low-carb sprinkles or a light dusting of erythritol for sparkle

Substitutions

Almond Flour: You can use hazelnut flour for a nutty variation, but it’ll change the flavor slightly.
Butter: Replace with coconut oil or vegan butter for a dairy-free version.
Sweetener: Any 1:1 granulated keto sweetener works, such as allulose or erythritol.
Keto Molasses Substitute: Mix 1 tablespoon blackstrap molasses with 2 tablespoons sugar-free syrup. The carbs are minimal but the flavor boost is worth it!

Instructions

Preheat and Prepare
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.
Mix the Dry Ingredients
In a large bowl, combine almond flour, coconut flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda. Whisk until evenly mixed.
Cream the Butter and Sweetener
In another bowl, beat the softened butter and brown sugar substitute together until smooth and fluffy. Add in the sugar-free syrup, egg, and vanilla extract. Beat until well combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. The dough should be soft but not sticky — if too sticky, chill it for 10–15 minutes.
Roll Out the Dough
Place the dough between two sheets of parchment paper and roll it to about ¼-inch thickness. Use gingerbread man cookie cutters to shape your cookies. Gently transfer them to the prepared baking sheet.
Bake
Bake for 10–12 minutes, or until the edges are lightly golden. They’ll firm up as they cool, so don’t overbake.
Cool and Decorate
Allow cookies to cool completely on the pan before decorating. Add your sugar-free icing or enjoy them plain — they’re delicious either way!

@momlovesbaking

Preparation & Cooking Time

Prep Time: 15 minutes
Chill Time: 15 minutes (optional)
Cook Time: 12 minutes
Total Time: 40 minutes
Serves: 20 cookies

Serving Suggestions

Serve these cookies with a warm cup of sugar-free hot cocoa or keto eggnog for a festive treat.
Sandwich two cookies with a bit of keto cream cheese frosting for a fun dessert twist.
Crumble them over low-carb ice cream for added crunch and flavor.

Storage & Reheating

Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keeps well for about 10 days.
Freezer: Freeze undecorated cookies for up to 2 months. Thaw at room temperature and decorate when ready.

Chef Tips

Chill the dough for cleaner cut shapes and less spreading during baking.
Use fresh spices — they make a big difference in flavor depth.
Add texture: Mix in a tablespoon of finely chopped pecans or walnuts for crunch.
Chewier cookies: Add 1 tablespoon of cream cheese to the dough.
Crispier cookies: Bake for an extra 2–3 minutes and let them cool fully before moving.

Flavor Variations

Chocolate-Dipped Gingerbread: Dip half of each cookie in melted sugar-free chocolate and let harden.
Pumpkin Spice Version: Swap half the ginger for pumpkin pie spice.
Nutty Gingerbread: Add finely chopped almonds or pecans for crunch.
Frosted Delight: Spread with a layer of keto cream cheese frosting for a bakery-style finish.

Meal Prep Hacks

Make the dough ahead of time and refrigerate it for up to 3 days before baking.
Freeze unbaked cutouts between parchment layers — you can bake them straight from frozen (just add 2 minutes to the bake time).
Prepare a batch of sugar-free icing and store it in a squeeze bottle for quick decorating later.

FAQs

Can I use coconut flour only instead of almond flour?
No, coconut flour absorbs much more moisture, and using it alone would make the dough too dry. Stick with almond flour or use a blend.

What can I use instead of sugar-free syrup?
Try 1 tablespoon blackstrap molasses mixed with 2 tablespoons almond milk — the flavor stays true to gingerbread with minimal carbs.

Can I make these vegan?
Yes! Use coconut oil instead of butter and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

How do I keep them from getting soft after storage?
Place a piece of parchment paper between layers and store them in a slightly open container for the first few hours to let moisture escape.

Can I make gingerbread houses with this dough?
Yes! Roll slightly thinner and bake a bit longer for sturdier pieces.

A Sweet Low-Carb Holiday Tradition

These Low Carb Gingerbread Men Cookies bring back the warmth and nostalgia of the holidays — without all the sugar. They’re delightfully spiced, perfectly chewy, and ideal for decorating with family. Whether you’re following keto or just looking to cut back on sugar this season, this recipe lets you indulge in all the festive fun with zero guilt.