Keto Gingerbread Cookies
Gingerbread cookies you can roll, cut and decorate. Even make a gingerbread house or hang them as edible ornaments from the Christmas tree!
Servings: 15 cookies
Calories: 82.6kcal
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup brown erythritol blend
- 1 large egg(s)
- 2 tsp pure vanilla extract
- 2 servings Gingerbread Keto Chow or Pumpkin Spice Caramel Keto Chow
- 1 Tbsp coconut flour
- 1 Tbsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp baking powder
- 3-4 drops brown food coloring optional
Instructions
- Preheat oven to 325 degrees. Whip the butter, then blend in the sweetener, then the egg and vanilla extract.
- When that is fully combined, add the Keto Chow, coconut flour, spices and baking powder. Add the brown food coloring and mix in if using.
- Mix well and roll into a slightly flattened disc. Wrap in plastic and refrigerate for approximately 20 minutes.
- When the dough feels firm to the touch remove from the fridge and place on a clean counter.
- Use a rolling pin to roll the dough out to approximately 1/4 inch thickness.
- Cut with cookie cutters and arrange on a lined cookie sheet. Reroll the dough and cut more cookies.
- Bake at 325 degrees for 10-12 minutes, just until cookies are golden around the edges and firm on the bottom.
- Remove to a cooling rack and cool completely before decorating.
Video
Notes
Yield: Approximately 15 cookies depending on the size of cutters you use.
Nutrition
Serving: 1cookie | Calories: 82.6kcal | Carbohydrates: 8.4g | Protein: 4.1g | Fat: 6.7g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.28g | Monounsaturated Fat: 1.91g | Trans Fat: 0.2g | Cholesterol: 30.3mg | Sodium: 137.2mg | Potassium: 221.84mg | Fiber: 1.4g | Sugar: 0.2g | Vitamin A: 238.49IU | Vitamin C: 18.32mg | Calcium: 115.91mg | Iron: 0.48mg | Sugar Alcohol: 6.4g | Net Carbs: 0.68g