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Fill your kitchen with Christmas and bake these adorable Keto Gingerbread Men Cookies. Spiced to perfection, soft, chewy, and gluten-free!
These gingerbread cookies are a must for your low-carb Christmas baking! They taste authentic, are super soft and chewy, and look simply adorable! I rank them right next to my Keto German Gingerbread! Your whole family will enjoy baking and eating them.
The gingerbread men get their authentic flavor from the addition of honey (or blackstrap molasses, depending on your preference). Don’t worry, while honey is high in carbs, this recipe only requires one tablespoon! The dough is very easy to handle, roll out, and cut out. Even your children will be able to help!
To ice or not to ice?
I got to be honest, I’m not the biggest fan of keto icing. I have tried many different recipes, and just find keto icing to be too sweet. Not the sugar-sweet I like, but, well, sweetener-sweet. But icing does look adorable on gingerbread cookies, so I decided to make a heavy cream-based icing that’s perfected with lemon juice. The lemon juice works great to not only give the icing some flavor, but also to counteract the sweetness. But whether you decide to ice or not to ice your cookies, they will taste amazing either way!
Tips for baking soft, keto-friendly gingerbread men!
Honey/molasses. I decided to make these cookies as authentic as possible and therefore added some honey to the dough. If you prefer the darker flavor of molasses that’s often found in traditional American gingerbread, feel free to replace the honey with blackstrap molasses.
Wet ingredients. For a beautifully smooth dough, we mix together butter, honey/molasses, and sweetener over medium heat before adding the dry ingredients. It’s the traditional German way of making gingerbread, and the result is worth the extra step.
Chilling. You will notice that the dough is pretty sticky once combined. We will solve this problem by chilling the dough for 4 hours (or overnight), wrapped in cling film. Once completely chilled through, the dough will feel a lot like play dough and be very easy to handle.
Shaping. Divide the chilled dough into two halves (keep one half in the fridge, while working on the other). Place one half between two sheets of parchment paper and roll out to a thickness of about 1/4 inch. Cut out cookies into gingerbread men (or any other shape) and place on a lined baking sheet. Repeat with the remaining dough.
Baking. Bake the cookies for about 8-10 minutes until edges begin to brown. Remove from oven and let cool completely before icing.
Icing. If you decide to ice the cookies, whisk together heavy cream with powdered erythritol. Add lemon juice until your desired icing consistency is reached. You can also use coloring for your icing. You can use an icing bag with a small tip for decorate your cookies. I had to use a Ziplock back for icing because I couldn’t find my small tip. Simply cut off a tiny piece at one corner of your Ziplock bag and fill with icing.
Make holiday baking fun with Gingerbread Men Cookies!
Don’t forget to comment and hit the 5-star button! I love hearing from you!
TRY MY OTHER LOW-CARB CHRISTMAS DESSERTS
SOFT Keto Gingerbread Men Cookies
- baking pan
- piping bag and tip or ziplock bag
- cookie cutters
- ½ cup powdered erythritol or Swerve confectioners
- 1 ½ tbsp heavy cream
- lemon juice fresh, as needed
- In a medium bowl, whisk together almond flour, coconut flour, spices, baking soda, and xanthan gum. Set aside.
- Heat butter, honey, and Swerve brown in a medium saucepan over medium-low heat. Stir until well combined and the butter is melted (don't let come to a boil). Remove from heat, let cool down for 1 minutes, and whisk in eggs.
- Add dry ingredients to the saucepan and stir until all ingredients are well combined. Spoon dough onto a piece of plastic wrap, shape into a disk, wrap well, and chill in refrigerator for 4 hours or overnight.
- Line a large baking sheet with parchment paper. Preheat oven to 350 °F.
- Divide the chilled dough into two halves (keep one half in the fridge, while working on the other). Place one half between two sheets of parchment paper and roll out to a thickness of about 1/4 inch. Cut out cookies into gingerbread men (or any other shape) and place onto a lined baking sheet. Repeat with the remaining dough.
- Bake the cookies for about 8-10 minutes until edges begin to brown. Remove from oven and let cool completely before icing.
- In a small bowl, whisk together heavy cream and sweetener. Add enough lemon juice until desired consistency is reached.
- Use a piping bag with a small tip (or a Ziplock bag) to decorate cookies.
- Cookies can be kept covered on the counter for about 3 days or frozen in an airtight container for 3 months.