Keto Iced Gingerbread Cookies

There's something nostalgic about the warm spices of gingerbread during the holiday season. But if you're following a keto or low-carb lifestyle, traditional gingerbread cookies can quickly throw off your macros. That's where my keto iced gingerbread cookies come in.

They are rich with spice and completely grain and sugar-free.

Whether you're baking for a cookie exchange, gifting homemade keto treats, or simply enjoying a seasonal treat, these cookies are everything you love about gingerbread with none of the guilt.

Inspired by our spicy keto gingerbread cookies, this recipe is even easier and just as delicious.

Be sure to also check out our complete list of Keto Cookie Recipes for more cookie options that should grace your holiday table. 

As a gingerbread lover, you should also try our keto gingerbread loaf and my keto gingerbread cake for different ways to enjoy this seasonal flavor.

Why You'll Love These Low-Carb Iced Gingerbread Cookies

• Low in carbs, but full of traditional flavor
• Perfect texture thanks to almond flour and psyllium powder
• Naturally gluten-free
• Easy to make and freezer-friendly
• Ideal for holidays, gifting, or guilt-free snacking

Ingredients Needed

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The following are the ingredients needed: Note that the full printable recipe card, along with step-by-step instructions as well as nutrition facts, is at the bottom of the page.

• Almond Flour finely milled: It's the base of the cookie dough
• Granulated Brown Sugar Substitute: Adds sweetness and a warm, caramel-like depth that mimics traditional brown sugar without the carbs.
• Psyllium powder: Acts as a binder and improves the texture by providing structure.
• Blackstrap molasses a tiny amount or molasses extract: Used in small amounts to provide that signature gingerbread flavor and dark color.
• Cinnamon, Ginger, Clove, Nutmeg, Black Pepper: These classic spices bring bold, aromatic notes to the cookies. Ginger provides the dominant flavor, while clove and nutmeg add richness. Black pepper, though optional, gives a subtle heat that enhances complexity.
• Baking powder: Helps the cookies rise slightly and stay tender and rather than flat and dense.
• Salt: Balances the sweetness and sharpness of the spices, enhancing the overall flavor profile.
• Eggs, room temperature: Provide structure, moisture, and help bind the ingredients together.
• Vanilla extract
• Unsalted butter, room temperature

Keto Icing Ingredients

• Confectioner's sugar substitute (powdered sweetener)
• Water or heavy cream

Keto Confectioners' Sugar Substitute Topping

• Confectioner's sugar substitute
• Shallow bowl to toss the cookies in the powdered sweetener

How To Make Keto Iced Gingerbread Cookies 

To start, preheat your oven to 325 degrees Fahrenheit and prepare two baking sheets by lining them with parchment paper.

In a large mixing bowl or stand mixer, beat together the granulated brown sugar substitute, softened butter, vanilla extract, eggs, and either molasses or molasses extract.

In a separate bowl, whisk together all of the dry ingredients. The almond flour, psyllium powder, baking powder, salt, and all the spices.

Gradually add this dry mixture into the wet ingredients, mixing until a soft, uniform dough forms.

Use a small cookie scoop or spoon to drop even portions of the dough onto the prepared baking sheets, spacing them out to allow for slight spreading.

Bake the cookies in the preheated oven for about 15 minutes, or until the edges are set and slightly golden. Be careful not to over bake as they'll continue to firm up as they cool.

Once the cookies are fully cooled, you can prepare the icing by whisking together the confectioner's sugar substitute with two tablespoons of water or heavy cream.

If the icing is too thick, add a bit more liquid to reach your desired consistency. Drizzle the icing over the cookies and allow it to set completely.

As an alternative to icing, you can also coat the cooled cookies in powdered sugar substitute by pressing each cookie gently into a shallow bowl filled with the sugar on both sides.

Store any leftovers in the refrigerator for up to five days, or freeze for up to three weeks.

Best Brown Sugar Substitutes

It's important to note that this recipe calls for a sugar substitute for brown sugar. You have a few options to choose from.

If you prefer sugar-free iced gingerbread cookies that have a crisp texture, I recommend using Lakanto brown or gold.

However, if you want chewy gingerbread cookies, I recommend using Swerve brown sugar or Surkin Gold as your brown sweetener.

Tag Us

I sure hope you will give this recipe for iced keto gingerbread cookies a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It's what keeps this girl encouraged to keep sharing and perfecting her recipes.

Be sure to also check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.

Consider this little recipe a Christmas gift from us! May the joy of this season warm your hearts.

Grab Our Books!

In case you don't know, I have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

I pray these keto cookbooks will help make keto a delicious breeze for you.

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Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God's grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit's prompting, we got on the path to real transformation.

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives. 

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