Low Carb Gingerbread Cookies | a simple and delicious low carb, sugar free and keto and LCHF-friendly Christmas holiday cookie!

Low Carb Vegan Gingerbread Cookies

Ginger is one of my favorite flavors for sure, and so it makes sense that I’m head-over-heels for these low carb vegan gingerbread cookies. Like the other treats I’ve been baking lately, they’re nut-free for those of us with nut allergies, as well as gluten free, grain free, vegan and…you get the gist. These cookies were so simple to make, and well worth it. Each little guy is only half a gram of net carbs, which is pretty great, in my opinion.

I’m getting in the holiday spirit pretty early this year – now that I’m working from home (yay, lack of commute!), I’ve got a lot more time for baking things every day. So, I’m submitting these low carb gingerbread cookies as an early holiday offering. They’re on the softer side, which is (for the most part) how I like my cookies, and not too sweet – in other words, they’re perfect. 😉

Low Carb Vegan Gingerbread Cookies | a simple and delicious low carb, sugar free and keto and LCHF-friendly Christmas holiday cookie!

If you want to get a jump on your low carb Christmas cookie baking this year, I strongly suggest adding these little guys to your To Do list. They’ve got my whole apartment smelling warm and delicious!

Low Carb Vegan Gingerbread Cookies | a simple and delicious low carb, sugar free and keto and LCHF-friendly Christmas holiday cookie!

Notes on baking low carb gingerbread cookies:

  • I used 2 tbsp of Swerve granulated sweetener, but if you like things a little bit on the sweeter side, you could very easily double this.
  • This recipe makes about 20 mini cookies (2.5″ tall), and uses the little guy from this cookie cutter set – I like little things better for portion control, and cuteness 🙂
  • I used this gingerbread spice recipe from Stupid Easy Paleo, but if you don’t have those spices on hand – 1 tsp of ginger with 1 tsp of pumpkin pie spice should easily approximate a good gingerbread spice mix!
  • For the super spice-deficient, 1 tsp ginger and 1 tsp cinnamon with a pinch of nutmeg, or clove or allspice (whatever you have!) will cut it 😉
  • I used Trader Joe’s vegan cream cheese and Earth Balance buttery spread, but any brand should do!

Low Carb Gingerbread Cookies

Yield: 20 gingerbread cookies

Serving Size: 1 gingerbread cookie

Calories per serving: 40

Fat per serving: 4g

Carbs per serving: .5g net

Protein per serving: .4g

Fiber per serving: 1.1g

Low Carb Gingerbread Cookies

Ingredients

  • 1 ounce (2 tbsp) vegan cream cheese
  • 3 ounces (6 tbsp) vegan butter spread
  • 6 tbsp coconut flour
  • 2 tbsp Swerve, or other granulated sweetener
  • 2 tsp gingerbread spice blend (or any of the options listed in the notes above)
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F.
  2. Cream together butter, cream cheese, vanilla, spices and Swerve until light and fluffy.
  3. Mix in coconut flour, 2 tbsp at a time. You'll need to knead the last 2 tbsp in.
  4. Roll out the dough to about 1/4" thick - you may need to lightly dust the dough and surface with a pinch of coconut flour.
  5. Cut into desired shapes and layout on tray - you don't need to worry about them spreading.
  6. Bake for 12 minutes, or until the edges are golden brown.
  7. Remove from the oven, and let sit for at least 15 minutes - this will allow the cookies to set up. If you try to move them before this, they will fall apart!
  8. Nom nom nom.
Recipe Management Powered by Zip Recipes Plugin
http://meatfreeketo.com/low-carb-gingerbread-cookies-2/

Low Carb Vegan Gingerbread Cookies | a simple and delicious low carb, sugar free and keto and LCHF-friendly Christmas holiday cookie!

Low Carb Vegan Gingerbread Cookies | a simple and delicious low carb, sugar free and keto and LCHF-friendly Christmas holiday cookie!

Low Carb Vegan Gingerbread Cookies | a simple and delicious low carb, sugar free and keto and LCHF-friendly Christmas holiday cookie!

 

7 Comments

  • Claudia December 11, 2016 at 3:47 pm

    Would this recipe work ok for a gingerbread house? I’ve never made them so I’m not sure if there’re sturdy enough. Thanks!

    Reply
    • Liz December 11, 2016 at 11:15 pm

      I was wondering this same thing myself today! I’m thinking that it might have to be baked for a little bit longer, to make sure it is strong.

      Reply
  • Melissa December 13, 2016 at 1:21 pm

    Does this make a crispy cookie? Or chewy? Soft? 🙂
    I’m looking for a recipe like this that uses coconut flour, but most turn out dry and soft :-/
    Thanks!

    Reply
  • Rachel December 21, 2016 at 11:15 pm

    Would this recipe work with almond flour? I can’t eat coconut.

    Reply
    • Liz December 23, 2016 at 8:50 pm

      Hi Rachel! It can work with almond flour, but you’ll have to increase the amount by 2-3 times. Start by doubling, and just add more until the correct consistency is achieved! 🙂

      Reply
  • Rebecca December 2, 2017 at 10:06 pm

    My Fiance is on a keto diet but he eats meat. Can I use regular butter and cream cheese?

    Reply
    • Liz December 2, 2017 at 10:07 pm

      Hi Rebecca, you definitely can! I’ve made these for my husband with regular eggs and butter before 🙂

      Reply

Leave a Comment

error: Content is protected !!