Soft Keto Gingerbread Cookies: A Chewy Delight for the Holidays!
COOKIES! My ultimate weakness. That chewy sweetness is unique in how perfectly it pairs with a hot cup of coffee. And when it’s keto-friendly? Even better! Today, I’m thrilled to share my new favorite recipe: Soft Keto Gingerbread Cookies. These aren’t just low-carb and gluten-free; they’re also soft, chewy, and packed with just the right spices for that warm holiday flavor.
Baking these cookies makes my whole house smell like fall in the best way possible—a mix of ginger, cloves, and cinnamon, like stepping into a fragrant kitchen on a crisp autumn day. These cookies have been a labor of love, but I finally perfected them, and I’m so excited to share the results with you!
Table of contents
- Why These Are the Best Keto Gingerbread Cookies
- Key Ingredient List
- Sweetener Tips: Choosing the Best Keto-Friendly Sweetener
- Step-by-Step: Making Perfect Keto Gingerbread Cookies
- Pro Tips for the Best Keto Gingerbread Cookies
- Serving and Storing Your Keto Gingerbread Cookies
- FAQ: Keto Gingerbread Cookie Baking Tips
- Looking for More Low-Carb Keto Cookie Recipes?
- Wrapping Up: Enjoying Your Festive Keto Gingerbread Cookies!
Why These Are the Best Keto Gingerbread Cookies
Here’s what makes these keto gingerbread cookies truly special:
- Soft & Chewy: They’re perfectly chewy on the inside, just like a classic gingerbread cookie.
- Bold Spices: Warm and flavorful, with just enough heat from ginger and cloves.
- Quick & Easy: Only one bowl is needed, and they’re ready in 30 minutes!
- Keto & Low-Carb: Perfect for those following a ketogenic or low-carb diet.
- Gluten-Free: Completely free of refined sugars and gluten.
- Perfect for Holidays: Great for cozy gatherings or holiday cookie trays.
Key Ingredient List
Each ingredient is unique in flavor, texture, or structure, making these gingerbread cookies deliciously soft, chewy, and perfect for keto diets.
- Unsalted Butter adds richness and a soft, tender texture to the cookies, helping create that classic melt-in-your-mouth feel.
- Full-fat cream Cheese adds a slight tang and extra moisture, keeping the cookies soft and adding richness without additional carbs.
- Granular Allulose: This keto-friendly sweetener is crucial for maintaining a chewy texture, as it doesn’t crystallize like erythritol. Allulose mimics the behavior of sugar more closely, so the cookies stay soft even after cooling.
- Heavy Whipping Cream: Adds moisture and richness, balancing the dryness from keto flours like almond and coconut.
- Almond flour: Almond flour provides the primary flour substitue in this recipe as it is low in carbs.
- Coconut Flour: In small amounts, coconut flour helps absorb some extra moisture and adds a mild sweetness, complementing the spices. It also adds a bit of structure to the cookies, making them more sturdy.
- Unflavored Protein Powder adds stability and structure without changing the flavor. Protein powder helps keto cookies hold together, replacing the gluten found in wheat flour and giving them a slight chew.
- Spices (Cinnamon, Ground Ginger, Cloves) are the heart of gingerbread flavor! Cinnamon adds warmth, ginger gives a spicy kick, and cloves provide depth. Together, they create that classic, cozy gingerbread taste.
- Baking Powder: Helps the cookies rise slightly, keeping them light rather than dense. The baking powder also gives a slight lift that creates the signature cracked top of gingerbread cookies.
We have guides that will take your low carb baking to the next level:
Sweetener Tips: Choosing the Best Keto-Friendly Sweetener
The right sweetener makes all the difference in the texture and flavor of these cookies. I love using Allulose in keto recipes because it creates that slightly chewy texture that’s essential for a great gingerbread cookie. Here’s a quick comparison of sweeteners you can use:
Allulose
It is the best choice for a chewy, soft texture. Allulose doesn’t crystallize like other sweeteners, so the cookies stay soft longer. It is perfect for anyone who loves a tender cookie texture.
Erythritol and Monk Fruit
These are good alternatives, but the texture will be a bit different. These sweeteners can result in a crisper cookie that may harden overnight. If you prefer softer cookies, Allulose is the way to go.
Blended Sweeteners
You can blend different sweeteners, but be aware that the final texture can change significantly. Sugar alcohols, for example, tend to crystallize, making the cookies firmer, especially the next day.
We have guides to help you better understand how to use sweeteners and their impact on keto and low-carb baking:
Step-by-Step: Making Perfect Keto Gingerbread Cookies
Creating the ideal keto gingerbread cookie involves a few key steps. This recipe produces a soft dough that benefits from chilling, so don’t skip this step!
Step 1: Cream the Butter & Sweetener
Mix butter, cream cheese, and allulose until light and fluffy. This helps create a softer texture.
Step 2: Add Wet Ingredients
Add the egg and heavy cream, mixing until well combined.
Step 3: Mix in Dry Ingredients
Add in your almond flour, spices, and other dry ingredients, blending until a sticky dough forms.
Step 4: Chill the Dough
Wrap the dough in plastic wrap, forming a single layer, and chill for at least one hour or overnight if you have time. This helps the flavors develop and makes the dough easier to work with.
Pro Tips for the Best Keto Gingerbread Cookies
Here are a few quick baker’s tips to help make some of the steps easier and ensure your cookies come out perfect every single time.
Roll and Don’t Flatten
Roll the dough into balls without flattening them. They’ll naturally spread and create those signature cracks as they bake.
Wet Hands for Rolling
The dough is sticky! Wet your hands slightly before rolling each cookie to prevent sticking.
Use Double Cookie Sheets
Place a second baking sheet under the one you use to bake. This helps prevent over-browning, especially when using almond flour or allulose. Covering the bottom of your tray with tin foil can help if you don’t have a second sheet.
Serving and Storing Your Keto Gingerbread Cookies
These cookies are delicious right out of the oven and stay fresh at room temperature for about three days if covered. Here are a few more tips on storing and serving:
Warm & Fresh
Enjoy them warm from the oven for that perfect soft, chewy texture.
Store in the Fridge
If you’d like them to last longer, store them in an airtight container in the fridge for up to a week.
Freeze for Later
Both the cookies and the dough freeze wonderfully. Roll the dough into balls, freeze them on a cookie sheet, and then transfer to a freezer-safe bag. Let them thaw before baking.
Serving Ideas
Glaze the cookies, add cream cheese frosting, or even make low-carb gingerbread ice cream sandwiches for a fun twist.
FAQ: Keto Gingerbread Cookie Baking Tips
Can I use coconut flour instead of almond flour?
No, coconut flour absorbs much more moisture and will change the texture. Almond flour is ideal for these soft, chewy cookies.
What if my dough is too sticky?
Chill the dough for at least an hour. This will make it much easier to handle. If it’s still too sticky, you can add a bit more almond flour, but go easy to avoid a dry cookie.
Why are my cookies hard the next day?
Using allulose as the sweetener helps keep the cookies softer for longer. Sweeteners like erythritol tend to crystallize, which can cause a firmer texture.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to two days or freeze it for up to a month.
How do I keep keto cookies soft?
Allulose keeps them soft longer, and storing them in an airtight container at room temperature helps preserve their texture.
Looking for More Low-Carb Keto Cookie Recipes?
If you’re in a cookie-baking mood, try these delicious low-carb, gluten-free recipes next:
- Vanilla Sugar Cookies: A classic flavor with a keto twist.
- Easy Keto Chocolate Chip Cookies: Soft, chewy, and perfect for chocolate lovers.
- Pumpkin Spice Cookies: Cozy and ideal for fall baking.
- Fun Halloween Monster Cookies: A hit for the spooky season!
- Keto Whoopie Pies with Marshmallow Filling: For a deliciously nostalgic treat.
- Keto Lemon Cookie Recipe with Lemon Chocolate Glaze: Bright, tangy, and perfect for any occasion.
Or check out all our cookie recipes here for more inspiration!
Wrapping Up: Enjoying Your Festive Keto Gingerbread Cookies!
Baking these soft keto gingerbread cookies is more than just a recipe; it’s an experience filled with cozy aromas, a dash of holiday magic, and the satisfaction of creating a delicious, low-carb treat. Whether you’re sharing them with family, bringing them to a holiday gathering, or keeping them all to yourself (no judgment!), these cookies will surely become a seasonal favorite.
I’d love to hear what you think if you try this recipe! Did you stick to the original, or maybe add a little twist? Share your experience in the comments below, or tag me on social media—I can’t wait to see your keto cookie creations!
Happy baking, and enjoy every soft, chewy bite!
Soft Keto Gingerbread Cookie Recipe
Soft and Chewy Keto Gingerbread cookies with a hot ginger kick!
Ingredients
- 1/4 cup unsalted butter softened
- 1/4 cup full-fat cream cheese softened
- 2/3 cup granular allulose * see notes in post for substitutions
- 1 large egg
- 1/4 cup heavy whipping cream
- 1 1/3 cup sifted fine almond flour
- 1/3 cup sifted coconut flour
- 2 Tbsp unflavored protein powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp cinnamon
- 1/2 Tbsp ground ginger
- 1/4 tsp cloves
Instructions
- Sift almond flour, coconut flour, baking powder, protein powder, salt, and spices into a large mixing bowl.
- In the bowl of a stand mixer, or in a large bowl with a hand mixer (electric mixer), blend cream cheese, butter, and allulose until well blended, light and fluffy.
- Add the egg and heavy cream and blend until creamy.
- Fold dry ingredients into wet ingredients until everything is blended and the dough pulls together. The dough will be soft.
- Cover with plastic wrap and chill for at least one hour.
- Preheat oven to 350F and prepare a cookie sheet with large sheets of parchment paper. Double up your baking sheet. (see notes in post for baking tips)
- Roll heaping tablespoons onto the cookie sheet. Do not press down.
- Bake for 15-17 minutes or until the cookies turn golden around the edges.
- Pull the cookie tray from the oven and allow the cookies to cool for at least 5 minutes before removing from the tray.
- Place the cookies on a cooling rack until fully cooled.
Notes
- Be sure to chill the dough prior to baking
- Roll the dough and do not flatten. They flatten when baked into perfect looking gingerbread cookies complete with the cracks if you roll them into balls. The dough is going to be soft and sticky. If you wet your hands before you start to roll, the dough will not stick.
- Give the cookies lots of room to spread. On a parchment-lined quarter sheet, I placed 6 cookies.
- Double your cookie sheet. I mean place another cookie sheet under your primary sheet before placing it into the oven. This prevents the almond flour and allulose from over-browning (see the final image below). It makes a world of difference. If you do not have a second cookie sheet, wrapping the bottom of the pan in tin foil will help a lot.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 167Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 44mgSodium: 140mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 6g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.
Editor’s Note: This post was originally published on February 24, 2022. It was updated on December 5, 2024, for increased clarity and improved reader experience.
What protein powder do you use? Is it necessary? I’ve never used it before, so I’m curious to know what it adds/does to the cookies.
Hi AP, the protein powder adds a binding to the recipe, without it, the cookies will be too soft and crumble. Essentially the protein powder in this recipe replaces the gluten you would find in traditional cookies. I use Genpro protein powder because it’s what we have kicking around the house, but any low carb protein powder will work. Cheers!
Is there anything that can be used instead of protein powder?
This looks like a great recipe!!! I wanted to make gingerbread men, but would this not be good to do since it mentioned not to flatten?
Hi Fern, this recipe won’t make gingerbread men, unfortunately. They are much softer and fluffier. I think if you rolled them and cut them with a cookie-cutter they would puff and look more like stay puff marshmallow men, vs gingerbread men.
Thank you so much for your reply! Guessing the kids would prefer gingerbread men on sugar cookies anyway! Hmm decisions!
I tried this recipe. I did make a mistake and mix the allulose with the dry ingredients. My cookies did not flatten on their own. I also quadrupled the recipe so I’m not sure if that affected it. However they are tasty. I like things that aren’t too sweet.
Hi there, quadrupling a recipe can cause issues with the texture. Having such a large batch of ingredients will require extra blending – that extra blending will cause toughness in the cookie. This would likely explain why they didn’t spread the way they should have. I’m not sure blending the allulose with the dry ingredients would have that effect. I like to blend the sweeteners with the butter and the liquid ingredients to give them a chance to melt so the end cookie doesn’t have crystalized granules in the texture. Hope that helps!
Getting ready to make these. Did you use powdered ginger or minced fresh?
Hi Sharyn, I used powdered ginger and will be sure to update the recipe to make that more clear. Cheers and Happy New Year!
Made these today and they didn’t turn out like I had hoped. I followed the instructions correctly except I used monk fruit for my sweetener. The cookies did not flatten out and tasted dry. I did refrigerate for 3 hours before baking. Not sure what happened?
Hi Lisa, I am sorry they didn’t work out for you. I do state in the blog post under sweeteners that the texture will change if you use monk fruit. I rarely use monk fruit in any of my baking because it does add the required sweetness but has a tendency to create a dry structure. Allulose melts like sugar – so it contributes to the flattening of the cookies, it also caramelizes and hardens with heat which contributes to the chewy texture. I hope that helps. Cheers!
I followed the recipe except used erythritol instead of allulose. My cookies did not flatten on their own or spread out at all. They had a very granular texture. Used 2 cookie sheets and the cookies were still quite dark on the bottom as well.
Yup, that’s because you used erythritol instead of allulose. They have completely different properties. Allulose will melt and spread Erythritol will not (this is why your cookies didn’t spread) Allulose will stay melted, creating a chewy softer cookie. In the post under sweeteners, I specifically state “Allulose creates the perfect texture in these cookies. The sweetener creates that sticky chewy inside texture. With that said you can use erythritol, or monk fruit, or even a blend of granular sweeteners, just know that the texture will be different. If you use sugar alcohols your cookies will also harden considerably overnight. You may like this texture, but if you want to keep the cookies soft go with the Allulose.”. When I test a recipe I test several sweeteners since they behave differently and give details on which one worked best and which ones to avoid. Erythritol doesn’t do much for a recipe except make It sweet, it doesn’t really melt, will recrystallize when cold, and can burn quickly – although I am unsure why they burned with a double cookie sheet (that should have prevented that, even with 100% Erythritol used in the recipe.). Hope this information helps. Cheers!
Do you think I can use beef gelatin instead of protein powder?
Hi Vanessa, the gelatin will work, but it could impart a weird texture to the cookies. The challenge is I can’t say for sure how much to use without testing the recipe, but I have used gelatin in the past to replace gluten in a recipe (which is what the protein powder is intended to do in this one) and it worked in a pinch. Sorry for the late reply, my comments were broken and it’s taken me this long to get them sorted out. Cheers and happy holidays!
Hi, can I replace the protein powder with psyllium husk and, if so, how much? Thank you and looking forward to baking your recipes!
: )
Ellie
Hi Ellie, you can replace the psyllium husk with protein powder at a 1:1 ratio. Protein powder will yield a slightly dryer cookie with crispier edges. Cheers!
Will collagen powder work in place of protein powder?
Hi Cindy, yes, collage powder will work in place of protein powder. Use it at the same ratio and your cookies should come out great. Cheers!
Hi, Laura; have you tried baking these cookies with a silicone mat, instead of using the double pans? I want to try baking these cookies and like using the silicone mats.
Hi Deborah, I have, and I don’t get the results I want without a double pan. The silicone mat works great to prevent sticking, but it doesn’t have the complete insulating factor that a double pan would have. Cheers!
Let me preface by saying that I do a lot of successful keto baking with allulose and many other ingredients, including some of the best soft and chewy chocolate chip cookies. I too am a cooking social media influencer.
I followed this recipe to the very letter and could not replicate these results. The cookies did not spread on their own at all and remained in ball shape. I had to press them down during the last minute. When I make cookies, I always use baking SODA as opposed to powder because “soda spreads, powder puffs.” I will try these again using baking soda to see if that makes a difference. I typically don’t use coconut flour either as it usually makes more of a gummy texture which is what I got with this recipe.
Also, mine weren’t as dark in color as these. Mine came out more of a peanut butter cookie color (my batter looked lighter as well.) I used the double pan as advised and a silicone mat.
Hi Athan, I don’t know why your recipe did not turn out. I’ve had loads of positive responses to this recipe especially on Pinterest where the post went viral during the holidays. The ingredients for this recipe were not chosen without thought. I used baking powder intentionally because I tested with soda and the baking powder gave the exact lift I was looking for. I also chose coconut flour for the chewy texture it imparts. I am sorry you didn’t enjoy the recipe. Based on your feedback the only thing I can see that could be an issue is the length of the time cooked. That the cookies didn’t brown the same way is a flag for being undercooked as well as never spreading. It’s possible the cookies needed more time? It sounds like the recipe wasn’t for you anyway based on your comment about the coconut flour, so even if you test it again I doubt you’re going to enjoy them. Sorry!
I made these today and followed your instructions except I used psyllium husk in place of the protein powder. They came out AMAZING! I will be making more of these very soon. Thank you and Merry Christmas!
Thank you so much for leaving feedback like this, Carol. We test a lot of different variations in ingredients, but we can’t do them all, so your posting that psyllium husks worked very well for you is super helpful to our readers and us. Thanks so much, and happy Holidays!