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Serving Size: 1 medium cookie (small by American standards)

Yield: 16 servings 




  • 1/3 cup (70g) *powdered erythritol OR xylitol // OR 1/3 cup (80g) powdered isomalt / sorbitol

  • 1/2 cup (90g) Sukrin low-carb brown "sugar" // OR 1/4 cup + 3 tbsp powdered erythritol / xylitol

  • 1/2 tsp (4g) sea salt (cut down to 1/4 tsp if using salted butter or cream cheese) 

  • 1 (55g) large** egg

  • 1 tsp. (5ml) vanilla extract // OR 1/2 tsp. (2.5ml) almond extract

  • 1 + 1/3 cup (130g) almond flour // OR other nut flour

  • 1/4 cup (30g) coconut flour // OR 2 tbsp (20g) psyllium husk powder // OR 1/4 cup oat fiber

  • 1/4 cup (56g) butter, melted or room temperature

  • 1/4 cup (60g) nut butter // OR cream cheese

  • tsp ***molasses (REDUCE to 1 tsp. if also using Sukrin low-carb brown "sugar") 

  • 4 tsp gingerbread spice (2 tsp cinnamon + 1.25 tsp ginger + 1/4 tsp each: nutmeg, cloves, cardamom)

  • (optional) 1/2 tsp (2g) baking soda 

  • (optional) 1/2 tsp guar gum // OR 1/4 tsp. xanthan gum (OMIT if using cream cheese!)

    • *If you use erythritol/xylitol in place of isomalt/sorbitol, the cookies will not turn out with quite as good of a texture. Isomalt (and sorbitol) are better at mimicking how sugar acts when heated, BUT they do have a higher carb count than erythritol/xylitol. Decide for yourself if you want to eat a smaller portion but have a better tasting cookie. Also, using isomalt/sorbitol will lessen the sweetness of the cookie a bit, which is a good thing in my opinion.

    • **Do NOT use an extra-large egg! Using too much egg will result in a soft cookie, more cake-like and less like a cookie. Weigh the egg (out of shell) to be sure.

    • ***Molasses IS a form of sugar, but the total carbs that such a tiny amount adds to the entire recipe are less than the carbs added by the almond flour, plus it is very important for mimicking the brown sugar flavor in normal chocolate chip cookies. If you are using Sukrin brown sugar substitute, you will not need the molasses.




Royal Icing (optional):

  • 3 (105g) large egg whites (if you don't want to eat raw eggs, use pasteurized egg whites or egg white powder + the amount of water called for on the package to rehydrate)

  • 2 + 1/4 cups (400g) powdered erythritol // OR Swerve confectioner's sweetener

  • 1/2 tsp. (2.5ml) vanilla extract // OR 1/2 tsp. (2.5ml) clear almond extract  








1. Preheat the oven to 350F. Prep a cookie sheet or equivalent flat baking pan by lining it with baking paper or reusable baking mat.


2. In a large bowl, combine the warm butter, warm cream cheese and mix well. Next, add the sweetener, salt, molasses, spices, and guar gum and mix thoroughly. 

3.  Next, add the egg and vanilla and mix thoroughly, then slowly incorporate the coconut flour, followed by the almond flour and mix until all lumps are gone and the dough is very thick. Cover with plastic wrap and chill for 30 minutes until less sticky and easier to roll out.

4.  Sprinkle a thin layer of coconut flour over a smooth surface and place half of your cookie dough on top. Place a very big sheet of clear cling wrap over top and then roll the dough out to an even thickness. 

5. Peel off the cling wrap by pulling horizontally and then cut out cookie shapes using either a cookie cutter or the rim of a cup (dip your cookie cutter lightly in coconut flour between cuts to keep the dough from sticking).

6. Use a thin metal spatula to carefully transfer each cookie cut-out to the prepared baking sheet and bake for 5 minutes at 350F, then reduce the temperature to 300F for 15-20 more minutes. Cool the cookies for 3-5 minutes on the baking sheet, then move them to a cooling rack.

7. For the Keto Royal Icing:

Beat the egg whites until frothy, then add the powdered erythritol in small batches until fully incorporated, then add the vanilla last. This icing can be piped onto the cooled cookies and will hold its shape and dry very quickly.













Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.




TPH Keto Gingerbread Cookie (1 serving):

kcal 90 / net Carbs 2g / Sugars <0.5g / Fat 8g / Protein 3g

(w/o icing)



Full-Carb Gingerbread Cookie (1 serving):

kcal 83 / net Carbs 13g / Sugars 7g / Fat 3g / Protein 1g




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