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Decorated Low-Carb Gingerbread Cookies

4.6 stars, average of 45 ratings

Decorated Low-Carb Gingerbread CookiesPin itFollow us 138.4k

It’s nearly Christmas! In my early days of keto I really struggled with cooking at Christmas. I love to cook and prepare food for my family, or for gifts, and it felt like an impossible task to adapt my favourite recipes to low carb.

Now that I’ve been at it for a while, I know better. Keto Christmas treats are as good, if not better, than those carb-laden ones of old.

These gingerbread cookies are perfectly soft and spiced and so easily decorated. You can cut out the traditional gingerbread men or any shapes you fancy. You can decorate them with your children and they make wonderful gifts. Enjoy!

Tips and Substitutions

  • Sukrin Gold can be switched out for a different low-carb sweetener such as Erythritol, Swerve or Allulose, but really it does help with that beautiful golden colour and rich flavour.
  • Yacon syrup (5.6 g net carbs per 2 tsp) can be substituted with blackstrap molasses (8.5 g net carbs per 2 tsp), or omitted, but it really does help with that golden colour and rich flavour.
  • If you want to make these cookies 100% dairy-free, replace butter with an equivalent amount of sustainably sourced palm shortening.

Hands-on Overall

Serving size cookie

Allergy information for Decorated Low-Carb Gingerbread Cookies

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, cookie)

Net carbs1.9 grams
Protein3.9 grams
Fat5.6 grams
Calories74 kcal
Calories from carbs 10%, protein 21%, fat 69%
Total carbs3.1 gramsFiber1.1 gramsSugars0.9 gramsSaturated fat1.4 gramsSodium59 mg(3% RDA)Magnesium22 mg(5% RDA)Potassium96 mg(5% EMR)

Ingredients (makes 30 cookies)

Royal icing:


  1. Prepare all ingredients. (In low-carb baking it's always best to use a kitchen scale.)
    Decorated Low-Carb Gingerbread Cookies
  2. Mix all of the dry ingredients into a large mixing bowl. Melt the butter and add it, along with the eggs and vanilla, to the mixing bowl.
    Decorated Low-Carb Gingerbread Cookies
  3. Beat on low until a soft dough forms. Tip out onto a sheet of cling-wrap and shape into a thick disc. Refrigerate for two hours or overnight.
    Decorated Low-Carb Gingerbread Cookies
  4. Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove dough from fridge and divide into three or four sections.
  5. Working on one piece of dough at a time and storing the remainder in the fridge, roll out between two sheets of silicone mat or parchment paper until about 1/2 cm (1/4 inch) thick. Cut cookies out using your choice of designs. Repeat with remaining dough. Note: If the dough starts to feel a bit soft and difficult to handle, just pop it back in the fridge for five minutes or so.
  6. Bake for between 8 and 12 minutes, depending on the size if the cookies. Set on to cooling racks until cool.
    Decorated Low-Carb Gingerbread Cookies
  7. To make the icing, sift the powdered sweetener into a mixing bowl and add the egg white and lemon juice. Mix on low until combined the beat until smooth.
    Decorated Low-Carb Gingerbread Cookies
  8. To test your consistency, do an eight-second test; trace a pattern in the top of the icing with a knife and then count down the seconds until it disappears back into the surface. Eight seconds will give you perfect piping consistency. If you need it thinner, add a very small amount of water at a time.
    Tip: To get the frosted look, I used a shallow plate of xylitol crystals and put the fresh piped cookies face down in the crystals. Decorated Low-Carb Gingerbread Cookies
  9. Set aside to harden at room temperature. Decorated Low-Carb Gingerbread Cookies
  10. Store in a covered container, for up to a week.
    Decorated Low-Carb Gingerbread Cookies

Ingredient nutritional breakdown (per serving, cookie)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
0.6 g1.4 g3.5 g39 kcal
Whey protein powder (protein isolate, Jay Robb)
0.1 g1.6 g0 g7 kcal
Sukrin Gold, brown sugar substitute
0.1 g0 g0 g0 kcal
Ginger (ground, dried), spices
0.4 g0.1 g0 g2 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Nutmeg, spices
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.6 g0.5 g7 kcal
Butter, unsalted, grass-fed
0 g0 g1.5 g14 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g0 kcal
Yacon syrup, natural sweetener
0.2 g0 g0 g1 kcal
Egg white, fresh
0 g0.1 g0 g1 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.4 g0 g0 g2 kcal
Lemon juice, fresh
0 g0 g0 g0 kcal
Total per serving, cookie
1.9 g3.9 g5.6 g74 kcal

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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (4)

Can coconut oil be used instead of butter?

Yes, you can use coconut oil or palm shortening (there are sustainable options).

Hello, Are these crunchy?

Yes they are! I have another similar recipe with coconut flour and the cookies are not very crunchy (Nut-Free Keto Gingerbread Cookies). They get hard but lack that crisp. I prefer these as they are made with almond flour.