These keto gingerbread cookies are perfectly delicious and crispy. The best part is that it only takes 10 minutes to bake! It’s not only made with only 6 ingredients and contains less than 2 grams net carbs.
This recipe is something we only recently started adding to our baking repertoire. For a long of time, we really struggled with making a perfect cookie by using low carb flours. After a lot of trials and failures, we finally came up with this perfect cookie recipe!
One of so many things that we love about this recipe is that the texture is absolutely on point and it’s thick, soft, and a bit tender. The secret to the best keto bread is to use a brown sugar substitute– that gives the cookies a lovely flavor!
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 cup brown sugar substitute
- 2 teaspoon gingerbread spice
- 1 large egg
- 1/4 cup butter softened
- 1 teaspoon vanilla extract
For the royal icing
- 1 large egg white
- 1/2 teaspoon lemon juice
- 1 1/2 cups sugar free powdered sugar
- Take a bowl and put your dry ingredients and mix them well, until it gets well combined.
- Take another bowl and whisk together the egg, softened butter, and vanilla extract. Calmly fold in the dry ingredients and mix them well. Use your hands and carefully knead the dough and form a shape of ball.
- Completely wrap the ball of dough in plastic wrap. Press down on it, and refrigerate for 45 mins.
- Preheat the oven to 350F. Line a baking sheet with parchment paper and put it aside.
- Onto a kitchen surface, put a large sheet of parchment paper. Put the dough ball on top and remove the plastic wrap. Now put the second sheet of parchment paper on top. Until about 1/4 to 1/2 inch in thickness, by using a rolling pin, roll out the dough. Cut out cookies by using a gingerbread man cookie cutter, and put them on the lined sheet.
- Bake the cookies for 12-15 mins, until the edges just begins to turn brown. Take it away from the oven and let them cool completely, before icing them.
For the icing
- Whisk together the egg white and lemon juice. Calmly fold in the powdered sugar, until a thick icing remains. Put some more powdered sugar If it is too thin.