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Nut-Free Keto Gingerbread Cookies

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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.

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Hands-on Overall

Serving size cookie

Allergy information for Nut-Free Keto Gingerbread Cookies

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
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Nutritional values (per serving, cookie)

Net carbs0.6 grams
Protein1.1 grams
Fat2 grams
Calories28 kcal

Calories from carbs 10%, protein 18%, fat 72%

Total carbs1.4 gramsFiber0.8 gramsSugars0.4 gramsSaturated fat1.5 gramsSodium25 mg(1% RDA)Magnesium3 mg(1% RDA)Potassium24 mg(1% EMR)

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. Nut-Free Keto Gingerbread Cookies
  2. Add the eggs (I made 2 batches, that's why you see more eggs on the picture below), ... Nut-Free Keto Gingerbread Cookies
  3. ... melted coconut butter and mix using your hands. Add water if the dough is too dry. Nut-Free Keto Gingerbread Cookies
  4. Cover or wrap the dough with a plastic wrap and place in the fridge for up to an hour. Nut-Free Keto Gingerbread Cookies
  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 1/4 inch (1/2 cm) thick. Nut-Free Keto Gingerbread Cookies
  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. Nut-Free Keto Gingerbread Cookies
  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! Nut-Free Keto Gingerbread Cookies
  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. Nut-Free Keto Gingerbread Cookies
  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. Nut-Free Keto Gingerbread Cookies

Ingredient nutritional breakdown (per serving, cookie)

Net carbsProteinFatCalories
Coconut flour, organic
0.2 g0.4 g0.3 g8 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Sukrin Gold, brown sugar substitute
0 g0 g0 g0 kcal
Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice)
0 g0 g0 g0 kcal
Ginger (ground, dried), spices
0 g0 g0 g0 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Baking powder, gluten-free
0 g0 g0 g0 kcal
Eggs, free-range or organic
0 g0.5 g0.4 g5 kcal
Coconut butter, organic, unsweetened
0.1 g0.1 g1.1 g12 kcal
Egg yolk, fresh
0 g0.1 g0.1 g1 kcal
Total per serving, cookie
0.6 g1.1 g2 g28 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (8)

One of the things i learned along the way with using coconut flour is if you let the eggs sit until room temperature, your baking (or whatever) doesn't taste "eggy." I was lazy and made the into just balls and fork pressed (?) them. Super delicious and I am saving this recipe for sure

Reply

Thank you so much Shauna! That's is a great point, I always keep my eggs at room temperature so I never even considered that. And I can totally see why you made them that way just by flattening. I do exactly that with most cookie recipes 😊

Reply

Looks like a great recipe!
I have some coconut and almond butter that I have made.. Can I use that instead of just coconut butter?

Reply

I wouldn't want to guess as that would result in a completely different texture. But you can make these instead: 5 Ingredient Keto Cookies (add spices to your liking)

Reply

Hello Martina,
The receipe was worth the trying
It's so delicious
I just had an issue of already the dough it was so much of crack!
Other than that all went perfect
Xoxo

Reply

Thank you Ayesha! After trying different combinations, I think this is the most fragile dough I've worked with. If you can, use simple shapes like round, rectangular or triangular. The stars were the most difficult not to break when cutting the dough!

Reply

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: Foolproof Homemade Coconut Butter (compared to coconut oil which could be substituted with regular butter).

Reply