Keto Gingerbread Cookies
About This Recipe
Experience the joy of holiday spirit with these heavenly Keto Gingerbread Cookies! The Festive golden-brown cookies are firm on the outside yet incredibly soft and moist on the inside, creating the most delightful contrast. The secret behind this textural masterpiece is the use of almond and coconut flour, resulting in a lower carb treat that satisfies your sweet tooth while aligning with your keto diet. Fragrant with ground ginger, cinnamon, and cloves, every bite is a delightful dance of mouth-watering flavors and warming spices. These Keto Gingerbread Cookies will transform any ordinary evening into a festive occasion.
In today's world, maintaining a diet can be an exciting adventure rather than a challenging task. For those following the ketogenic diet, we have made your journey easier with our buzzing keto mobile app. With fantastic recipes like the Keto Gingerbread Cookies, dessert time becomes an eagerly awaited event. These cookies' heartwarming spices are not only a delightful treat for your taste buds but, with ingredients such as almond flour, granulated sweetener, and melted butter, they can effortlessly fit into low-carb, high-fat meal planning. Plus, that enticing aroma of baked gingerbread adds an irresistible charm to your kitchen!
Let's not forget the crown jewel that sends these Keto Gingerbread Cookies straight into dessert royalty - the luscious icing! The smooth, velvety layer of sweetness perfectly complements the hearty, warm flavors of the cookie base. Carefully crafted from powdered sweetener and egg white powder, this glossy icing doesn't compromise your keto goals but indeed enhances the overall cookie experience. So, whether you're planning a festive feast or simply craving a wholesome, guilt-free treat, these Keto Gingerbread Cookies are a go-to delight that will absolutely delight every palate.
Ingredients
Directions
For the cookies, preheat oven to 275F and line two baking sheets with parchment paper.
In a large bowl, whisk together almond flour, sweetener, coconut flour, ginger, cinnamon, baking powder, xanthan gum, salt and cloves.
Stir in eggs, butter, syrup and vanilla extract until dough comes together.
Divide dough in half and turn out first half onto a large piece of parchment paper. Top with another piece of parchment and roll out out about 1/4 inch thick.
Use cookie cutters to cut into desired shapes and gently loosen and lift with an offset spatula. Place onto prepared baking sheets.
Gather up scraps and reroll until too little is left to roll out. Repeat with second half of dough.
Bake 20 minutes or until golden brown and just firm to the touch. Remove and let cool 5 minutes on pan, then transfer to a wire rack to cool completely.
For the royal icing, in a medium bowl, whisk together powdered sweetener, meringue powder and xanthan gum.
Add water and stir until smooth. Add more water 1 teaspoon at a time until desired consistency is achieved.
Pipe icing onto cooled cookies and let set 30 minutes or longer. Enjoy!
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