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.