Low Carb Gingerbread Men Cookies
All the cozy holiday spice you love, without the sugar crash. These soft, chewy, and warmly spiced gingerbread cookies are a festive treat everyone can enjoy — guilt-free!
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
Instructions
- In a bowl, whisk almond flour, coconut flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda.
- In another bowl, beat butter and brown sugar substitute until fluffy. Add syrup, egg, and vanilla; mix well.
- Gradually combine dry and wet ingredients until a dough forms. Chill 10–15 minutes if sticky.
- Roll dough between parchment to ¼-inch thickness. Cut into gingerbread men shapes and place on the baking sheet.
- Bake for 10–12 minutes, until edges are golden.
- Cool completely before decorating or enjoy plain.
Notes
Chill dough for cleaner shapes and less spreading.
For chewier cookies, add 1 tablespoon cream cheese to the dough.
For crispier cookies, bake 2–3 minutes longer and cool fully.
Store in an airtight container for up to 5 days or freeze for 2 months.
For chewier cookies, add 1 tablespoon cream cheese to the dough.
For crispier cookies, bake 2–3 minutes longer and cool fully.
Store in an airtight container for up to 5 days or freeze for 2 months.