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Nut-Free Keto Gingerbread Cookies

Following several requests, I have been working on a gingerbread cookie recipe that is also nut-free. Compared to almond flour, which is the most common ingredient in low-carb cookies, coconut flour has a few advantages. Firstly, it's suitable for those who can't eat nuts. Also, due to it's fat profile (mostly saturated fats), it's heat-stable and perfect for baking.

The downside of using coconut flour, is that the texture and taste are not as good as when using almond flour. Coconut flour results in a dryer and somehow chewy texture and it doesn't get the same crisp crunch as when you use almond flour. They are still tasty but I personally prefer my almond flour keto cookies.

So, unless you need to avoid nuts, I suggest you make these Gingerbread cookies decorated with sugar-free Royal icing from my friend Carolyn - they are some of the best gingerbread cookies I've tried.

Preparation time

Hands-on
Overall

Nutritional values (per cookie):

0.6 grams 0.8 grams 1.1 grams 2 grams 1.5 grams 28 calories
Total Carbs1.4grams
Fiber0.8grams
Net Carbs0.6grams
Protein1.1grams
Fat2grams
of which Saturated1.5grams
Energy28kcal
Magnesium and potassiumtrace

Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%)

Ingredients (makes 40-50 cookies):

Note: I don't like low-carb treats too sweet and you may need to add a few drops of stevia or more Erythritol if you prefer a sweeter taste.

Instructions:

  1. Mix all the dry ingredients: coconut flour, Erythritol, Sukrin Gold, baking powder, pumpkin pie spice, ground ginger and cinnamon.
  2. Add the eggs (I made 2 batches, that's why you see more eggs on the picture below), ...
  3. ... melted coconut butter and mix using your hands. Add water if the dough is too dry.
  4. Cover or wrap the dough with a plastic wrap and place in the fridge for up to an hour.
  5. After an hour, preheat the oven to 140 C / 280 F. Remove the dough from the fridge and place it between two parts of parchment paper or plastic wrap and roll out until you create about ¼ inch (½ cm) thick.
  6. Use a cookie cutter to create your shapes. I used a 2 inch / 5 cm round cookie cutter, a snowman and a star-shaped cookie cutter. The dough will be quite crumbly - even more than almond flour dough. Repeat the rolling and cutting out steps until you have no dough left.
  7. The best shapes to work with are those that have uniform shapes (like the round cutters). Place the cut-outs on a baking sheet lined with parchment paper or silicon mat and brush with some egg wash made with beaten egg yolk. The egg yolk will add golden colour and shine!
  8. Place in the oven and bake for about 25 minutes or until the tops are lightly golden. Remove from the oven and let the cookies chill on a cooling rack.
  9. Leave them plain or decorate with dark chocolate or low-carb icing (see my tips in Carolyn's recipe). Store in an airtight container for up to a week or freeze for longer.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (2)

Can i use butter instead of coconu butter.?

Reply

Hi Hangga, you can use nut or seed butter but not regular butter. Here is what coconut butter is: ketodietapp.com/.../foolproof-homemade-coconut-butter (compared to coconut oil which could be substituted with regular butter).

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