YIELD: Macros for entire batch
MACRONUTRIENT RATIO: 2:1
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
It just wouldn’t be the holidays without gingerbread! Our keto gingerbread recipe is perfect for building small gingerbread houses, making gingerbread people, and eating. This is a very simple recipe that requires only a few basic ingredients combined with warm spices. The dough is easy to work with and holds it shape beautifully while baking. Use any cookie cutter shapes you have or free-form cut the pieces for a small house. Mini gingerbread houses are so fun!
Use our Protein Buttercream Frosting to make houses, this works so well to “glue” the pieces together without a lot of mess. Or you can use our High Fat Decorating Icing for cookies requiring more of a “glaze” type icing. Don’t forget to add some keto friendly decorations, learn how to make your own DIY Keto Sprinkles. Most importantly, have fun!
1/4 cup (48 grams) butter, room temperature
1/2 cup (50 grams) almond flour
2 tablespoons (14 grams) coconut flour
1 large (50 grams) egg
1 teaspoon (2.5 grams) cinnamon
1/2 teaspoon (1 gram) ground ginger
1/2 teaspoon (2.5 grams) pure vanilla extract
sweetener of your choice
1Mix all of the ingredients together very well until the dough is even in color. 2The dough will be too soft to roll right away. Wrap the dough in plastic wrap, flatten it into a round disk shape and let it chill in the refrigerator for about 30 minutes. 3Pre-heat the oven to 325 degrees. 4Roll the dough between two pieces of plastic wrap until it is about ¼ inch thick. Use a cookie cutter to cut the desired shapes. Re-roll the excess and cut more shapes until all the dough is used. 5Bake for 15- 20 minutes on a parchment paper lined baking sheet. Lager cookies will need a longer cooking time. 6Allow the cookies to cool. Once they are cool, you may decorate them with buttercream frosting. 7Recipe makes approximately 1 mini house or 4 small men depending on your cookie cutters.