It’s the most wonderful time of the year. Of course, I’m talking about the holiday season. Now you must be thinking to yourself, how in the world can anyone be on a diet during the holiday season? By following a ketogenic diet, you’ll be amazed how sustainable it is and how simple tweaks in the ingredients will allow you to eat “normally” without missing out on the festivities.
Here’s a fantastic holiday treat that we’re sure you’ll enjoy. These classic gingerbread Christmas cookies are grain-free, sugar-free, gluten-free and 100% keto-approved! They’re a healthier alternative to traditional desserts filled with sugar and preservatives.
Bring On the Butter
I love a good butter-based cookie recipe. Something about the smell of it baking in the oven just makes my mouth water. Before that though, you’ll need to mix some dry ingredients in a bowl. Start with almond flour, ginger, cinnamon and baking powder. Almonds help reduce bad cholesterol and are rich in monounsaturated fat, fiber, vitamins and minerals. (1) It also has great flavor and texture, which is why you’ll notice that we use it a lot in our dessert recipes. Ginger and cinnamon make up the base of your gingerbread spices while offering many anti-inflammatory, anti-cancer, and health-boosting properties.
In another bowl, you’ll want to cream the butter with the sweetener. We use an all-natural sweetener called Stevia to avoid adding excess carbs to the mix. Did you know Stevia is derived from a plant? It’s a godsend for keto recipes actually since it doesn’t have the same effect on your blood sugar as refined sugar, so it won’t knock you out of ketosis. Once you’ve creamed the butter, you can beat in one whole egg.
Slowly add in the dry mixture to the wet mixture. Not all at once because it might clump and once it does, you’ll have a hard time getting it even. Refrigerate the dough for an hour to help firm up the butter a little which will allow for easier forming on your baking sheet. I find that balls of dough about ¼ of an inch high will do the trick.
After baking in the oven for 10-12 minutes, you’ll want to set it aside to cool. While it’s cooling, you can prepare the icing you’ll use for decorating. This is the fun part, so feel free to enlist the help of Santa’s helpers. Feel free to add some beet juice for coloring, too. It makes for a fun family activity.
Keto Topping and Details
To help you decorate your gingerbread cookies, feel free to add these:
Keto Chocolate Chips – You can use these for stomach buttons, eyes, shoes, or even a mop of hair.
Coconut Chips – Coconut is a keto-approved topping as well. Feel free to cut it up and use it for anything you’ll need to decorate as white. Think eyes, clothes, or even a face.
Sugar-free Jelly or Jam – This is great for colored hair and clothes or shoes. I like that it’s shiny, too. Makes for an interesting texture and flavor combo with the gingerbread spices.
You can store your cookies in an airtight container for up to 10 days, so feel free to make these in bulk. In my experience, you can never have too many cookies around during the holidays season. They make nice personalized gifts for friends and family, and the fact that they’re homemade and healthy make them all the more impressive.
PS. Desserts are my forte. I’m proud to say that I’ve put together a drool-worthy list of ingredients that most people would go crazy for. Topping that list would be my Guilt-Free Keto Cinnamon Roll Mug Cake because well, it’s made in a mug but it’s still a cinnamon roll–two incredible feats in itself. Here’s another noteworthy mug cake recipe in my arsenal: Out of This World Keto Meyer Lemon Mug Cake.
PPS. You didn’t think my repertoire was limited to mug cakes, did you? I also make some bomb keto bars. This Mind-Blowing Keto Pumpkin Bars with The Best Cream Cheese Frosting tops that list, by far. The Keto Chocolate Chip Cookie Dough Protein Bars is a close second, though.
More Keto Cookie Recipes:
Peanut Butter Stuffed Chocolate Keto Cookie Sandwiches
Keto Pumpkin Cookie Sandwiches (My Kids Love These)
Low Carb Keto Cream Cheese Cookies with Cherry Glaze
The Best Keto Sugar Cookies Ever (These are Butter Bombs)
Easy 3-Ingredient Keto Peanut Butter Cookies (These are My Favorite)
Keto Double Chocolate Chip Cookies (Better Than the Bakery!)
Classic Gingerbread Christmas Cookies (with Cream Cheese Frosting)
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 20 1x
For the cookies:
1 stick butter, softened
5 tbsp granulated Stevia or other low carb granulated sweetener of choice
1 tsp baking powder
2 cups almond flour
¼ cup coconut flour
1 tsp ground ginger
1 tsp ground cinnamon
For the frosting:
4 tbsp butter, softened
4 tbsp cream cheese, softened
1 tbsp granulated Stevia or other low carb granulated sweetener or to taste
1 tsp vanilla extract.
- Place the almond flour, cinnamon, ginger and baking powder in a bowl and mix to combine.
- In another bowl cream the butter and sweetener until light and fluffy.
- Beat in the egg.
- Slowly add in the almond flour mixture and beat until the dough comes together.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper. Set aside.
- Roll out the dough between two piece of parchment paper to about ¼ inch thick.
- Cut into desired shapes with cookie cutters.
- Place the cookies on the prepared baking sheet and bake for 10 – 12 minutes.
- Remove from the oven and let cool completely.
- To make the icing combine all the ingredients. (* see note)
- Pour the icing into a pastry bag fitted with a small plain tip and decorate the cookies.
- Refrigerate for one hour.
- Store the dried cookies between sheets of parchment paper in an airtight container at room temperature for up to 10 days.
If the icing is too thick, add a splash of almond milk until you get the right consistency.