Gingerbread is synonymous with Christmas. I’m sure we all have childhood memories of making gingerbread houses as kids. Gingerbread cookies are one of the Christmas treats both of us have missed at Christmas. These keto gingerbread cookies definitely mean we no longer need to avoid gingerbread cookies at Christmas.
Keto Gingerbread Cookies
We love testing recipes here at Have Butter will Travel and it took a couple of attempts to get these keto gingerbread cookies perfect. We originally tried using hemp flour, but it gave them an earthy, grassy flavour. With the other attempts we tried coconut flour and it worked much better.
These keto gingerbread cookies are firm and chewy, not crunchy, in texture and the cookie dough is a little sticky. This means the dough won’t be able to but cut into gingerbread men. They do shape easily into cookies though and taste just like the real thing.
These are not particularly sweet cookies, as we tend to prefer treats that are less sweet these days. If you are making these cookies for your non-keto family or friends, or prefer your treats on the sweeter side you may need to add more sweetener.
Keto Treats at Christmas
As this is our third Christmas since living a ketogenic lifestyle we have developed quite a few keto treats that are perfect for Christmas. On our first Christmas we made these Chocolate truffles to take for Christmas lunch and we were really happy that we were able to enjoy these guilt free.
Last year we worked on developing some great keto friendly Christmas treats. These included Keto Custard, Keto Trifle, Keto Glazed Ham and Chocolate Salami. This year we have Keto Rum Balls, these cookies and a brand new trifle coming out soon.
Keto Christmas treats are the perfect way to feel like you are part of the celebrations and not feeling like you are missing it. They are also great to take to your Christmas celebrations to avoid the carb options.
Christmas is the time of year where most of us are faced with decisions around food. Do we cook up a keto feast for the whole family? Do we take our own food to Christmas day and stick to that? Do we decide to eat off plan for any of the day?
Having been keto through two years of Christmas celebrations already we have found a combination works best for us. If we decide to eat off plan we make that decision prior to the day and it is always made as a conscious decision.
We love to use Sukrin sweeteners in our keto baking and these gingerbread cookies. We have tried loads of the sweeteners available on the market and have found this to be the best tasting option with no bitter after taste. Our family and friends, who are not keto, love our keto baking too when it is made with Sukrin. Also, it is made with our preferred sweeteners, a combination of stevia glycosides and erythritol.
Australians! Don’t worry, the Sukrin products are available for us too. If you are interested check out Sukrin Australia.
Our favourites from the Sukrin products are;
- Sukrin 1 – which substitutes one for one for white sugar
- Sukrin Gold – which substitutes one for one for brown sugar
- Sukrin Melis – which substitutes one for one for icing or powdered sugar
- Sukrin Gold Fibre Syrup – this reminds me of golden syrup that we use in baking in Australia. It tastes delicious and is great for making any caramel recipes
- Low Carb Christmas Pudding – Cranberry & Walnut with Mascarpone Cream
- Black Forest Trifle – Low Carb and Keto
- Keto Rum Balls
- Keto Rocky Road
- Chocolate & Orange Keto Baked Custard
- Caramel & Peanut Butter Keto Shake
- Chocolate and Hazelnut Keto Brownie
- Keto Blondies – Brown Butter, Tahini & Pecan
- Keto Chocolate Bark
- Keto Blueberry Sauce
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- Preheat your oven to 180C/350F and line a baking tray with non-stick paper or a silicon mat.
- Add all the ingredients except the coconut flour to a medium sized bowl. Mix thoroughly using electric beaters until the mixture is completely smooth.
- Using a spoon stir in the coconut flour to the almond butter mixture. Set the mixture aside for 5-10 minutes to thicken
- Roll tablespoon sized balls using your hands and then place onto your lined baking tray. Press down with a fork, I found greasing the fork with some coconut oil helped it not to stick. The cookies will not change shape in the oven, so make sure they are flattened out
- Bake for 10 minutes then remove from the oven.
- Allow the cookies to cool completely and they will Harden slightly as they cool
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
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