Ingredients
Method
- In a large bowl, melt the butter and cream it together with the sweetener until the mixture is lighter in color and well combined.
- Add in the egg and mix again until fully incorporated and smooth.
- Sprinkle in the cinnamon, ginger, cloves, and nutmeg. Mix until the spices are evenly distributed and the mixture is smooth.
- Pour in the xanthan gum, almond flour, and coconut flour. Stir thoroughly to combine all ingredients into a cohesive dough.
- Place the dough into plastic wrap and chill in the refrigerator for 45 minutes to an hour to firm up.
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to an 1/8th of an inch thick. Use cookie cutters or a glass to cut out your desired cookie shapes.
- Place the cut cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until the edges are golden brown and the center is set.
- Carefully transfer the baked cookies from the baking sheet to a cooling rack using a spatula to prevent them from breaking.
Notes
- Don't overmix the dough once the flours are added; mix just until combined to keep the cookies tender.
- For crispier keto gingerbread cookies, bake them for the full 10 minutes. For a slightly softer cookie, aim for 8 minutes.
- If the dough is too sticky after chilling, lightly dust your rolling surface and rolling pin with a little extra coconut flour. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For crispier keto gingerbread cookies, bake them for the full 10 minutes. For a slightly softer cookie, aim for 8 minutes.
- If the dough is too sticky after chilling, lightly dust your rolling surface and rolling pin with a little extra coconut flour. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.