These Low Carb Gingerbread Cookies are the ultimate holiday treat—perfectly spiced, subtly sweet, and just 3g net carbs per cookie. With a crisp outside and soft centre, they’re a guilt-free way to enjoy the festive season.
Prep Time | 20 mins |
Cook Time | 15 mins |
Meal Type | Sweet treat |
Servings | 16 |
Carbs | 3g |
Perfectly spiced and festive, these keto-friendly cookies are just 3g net carbs per serve. A guilt-free holiday treat or a great Christmas gift idea, pop a dozen into a pretty gift box or jar with a festive ribbon for a healthy gift!
More tips on managing blood glucose levels over the holidays:
Did you know, eating low carb food is not only delicious and satisfying, it can also lead to better sleep, reduced 'brain fog', weight loss and even improved happiness? Find out more below:
Why you'll love this recipe:
Essential low carb eCookbooks for anyone with type 2 diabetes:
Key ingredients:
Almond meal and coconut flour:
Ground ginger and mixed spice:
Monkfruit:
A natural, low carb sweetener that keeps the cookies sugar-free.
Black molasses syrup:
A small amount gives that traditional gingerbread taste while keeping carbs low.
FAQs:
Is Mixed Spice the same as Allspice?
While they sound similar, Mixed Spice is very different from All Spice, so don't confuse the two! Allspice is a single spice or a dried berry, while mixed spice is a blend of warm spices including ground cinnamon, nutmeg, allspice, mace, cloves, coriander, and ginger. Mixed spice is mostly used in baking and sweet dishes rather than savoury recipes.
Is Black molasses syrup the same as blackstrap molasses?
Sort of. Molasses is the thick syrup left over from the refining process of sugar beets and sugar cane. The difference between the two types is due to how many times it's been refined. Blackstrap molasses is the darkest, most bitter form of molasses, while black molasses (sometimes called 'dark molasses') is a lighter version, perfect for adding that subtle richness to gingerbread.
Healthy Low Carb Gingerbread Cookies
Ingredients
- 2 cups almond meal
- ¼ cup coconut flour
- 1 tbsp ginger, grounded
- ¼ tsp mixed spice
- ½ tsp baking powder
- 1 cup monk fruit sweetener
- ¾ cup butter, softened
- 1 tsp black molasses syrup
- ½ tbsp full fat milk
COOK MODE
Instructions
- Mix almond meal, coconut flour, ground ginger, mixed spice and baking powder in a medium bowl.
- Using a stand mixer, beat the monk fruit sweetener and the butter together in a separate bowl until light and fluffy.
- Add molasses and milk to the butter mixture and mix until combined.
- Add the dry ingredients and combine until a dough forms.
- Roll the dough into a ball, wrap it in glad wrap and refrigerate for at least 20 minutes.
- Preheat the oven to 180°C and line a baking tray with baking paper toward the end of the dough resting time.
- Roll out the dough to around ½ inches thick. Using a cookie cutter of choice (we used a star shape), cut the cookies and place them on the baking tray. Repeat until the dough is used up.
- Bake the cookies in the oven for around 25 minutes until golden.
- Let the cookies harden before turning onto a wire rack to cool completely.
- Dust with unsweetened cocoa powder or monk fruit icing sugar.
