Low carb baking is new to do me but I decided to give it a try because I had SO many viewers on my YouTube channel asking for some low-carb christmas cookies ideas.
In order to avoid any wheat and gluten, I used a combination of almond flour, coconut flour and almond butter as the base for these cookies and then I swapped in erythritol (a non-caloric sugar alcohol that does not affect blood sugar) where I would normally use a more traditional type of sweetener.
I made sure not to use any weird artificial ingredients to create these cookies and am eager to experiment with more recipes like this.
I will tell you this, they were delicious so if you are trying to cut back on sugars or eating a lower carbohydrate diet, these cookies will not disappoint.
NOT INTO LOW CARB BAKING? NO PROBLEM!
- Soft Ginger Cookies (vegan recipe)
- Grain Free Chocolate Peppermint Cookies
- Oatmeal Raisin Cookies
- Oatmeal Chocolate Chip + Cranberry Cookies
- Gluten Free Chocolate Chunk Cookies
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/8 teaspoon kosher sea salt
- 1/4 cup almond butter
- 2 tablespoons coconut oil
- 1/3 cup erythritol this is the one I used
- 1 egg*
- 1 tablespoon molasses optional
- 1 tablespoon fresh grated ginger
Nutrition
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/8 teaspoon kosher sea salt
- 1/4 cup almond butter
- 2 tablespoons coconut oil
- 1/3 cup erythritol this is the one I used
- 1 egg*
- 1 tablespoon molasses optional
- 1 tablespoon fresh grated ginger
Instructions
- Preheat the oven to 325F and line a rimmed baking sheets with parchment or silicone liners.
- In a medium bowl, whisk together the almond flour, coconut flour, ginger, cinnamon, baking soda, and sea salt.
- In a large bowl, beat together the almond butter, coconut oil, and erythritol until smooth. Beat in the egg, molasses, and fresh ginger until well combined.
- Add the almond flour mixture and continue to beat until the dough comes together.
- Roll into 1 inch balls and place a few inches apart on the prepared baking sheet, flatten each cookie down just a bit with your finger tips so they look like thick discs.
- Bake for 10 minutes to until set through and crackled over the top (they will also smell delicious). Remove and let cool completely on the pan. Transfer to a plate or an airtight container and repeat until all cookies are done.
- I like to store these cookies in an airtight container in my fridge for up to 1 week.
Comments
Judith Dyer says
Hi Dani!
Can I use coconut sugar instead of this sweetener? 😉
Dani says
Yes!
KEL says
Thank you for this recipe! Mine didn’t have enough ginger taste – need more. But still good. ❤️
Eva says
Than you so much Dani! Would love to see more low carb recipes
Dani says
Good to know! Thank you for the feedback.
Bianca says
Please make more low carb desserts!
Dani says
Okay!
Taya says
Decent cookies! Just made them without the molasses and used stevia instead of erythritol. They didn’t have much flavour, so in future, I would add a little more sweetener.
Dani says
I think the little bit of molasses added. adds a lot of flavor to these cookies. May be something worth trying next time 🙂
Valorie King says
These are excellent! Instead of grating the fresh ginger, I cut it into small dice. I love the zing!
Thank you!!!
Dani says
Love that idea!! So glad you enjoyed them Valorie:)
Lorena O Boley says
Thank you so much for recipe. We have been on these low carb diet for a while and sweets is what puts a big cool aid smile on my face. I love love love my sweets. Can’t wait to try this. What type of erythritol sugar it is that you use? Couldn’t click on the one recommend on recipe.
Dani says
I will fix that! But in the meantime here is the sugar I used – > https://amzn.to/3rcB3TS
Vickie G Cochran says
These are our favorite cookies! We love them! Good job Dani!
Dani says
So glad you are enjoying them Vickie! Thanks for letting me know!
Fran says
Hi Dani. I’ve really enjoyed your recipes. Your instructions are so clear. I was just wondering if the coconut oil has to be melted for this recipe?
Dani says
Yes! Melted 🙂
Jennifer says
Wow! Just made these tonight and they are so delicious!! I made the recipe exactly as you wrote it with just one small change — I replaced about 1 1/2 T. of the erythritol with the same amount of coconut sugar. I was afraid the erythritol would make the cookies taste “minty”. But I did not notice that at all. In fact these cookies don’t have a hint of anything low-carb in the taste!! And I appreciate so much that they are dairy free! I will be making these a lot. Thank you!
Dani says
Hi Jennifer! I’m so glad you enjoyed the cookies. Thanks for sharing your feedback + taking the time to rate the recipe.
Yvonne Alonzo says
Hi Dani!
One of my favorite winter holiday cookies! I want your help incorporating a clean low carb Trader Joe’s chocolate covered Lebkuchen Cookie. Your recipe is a great base. Any suggestions are appreciated. Please consider testing. Love your content. Every Recipe I’ve made is Amazing! Thank you for your passion and talent.
Dani says
Hi Yvonne! Thank you so much for your input and support, it’s great to hear from you!
AP says
I don’t leave reviews since a lot of low carb cookies and desserts aren’t so great and waste ingredients. However, I have to say that these are really good!!! We did add a little more grated ginger to our tastes. This is a keeper! Thank you.
Dani says
So glad you enjoyed it AP! I appreciate you taking the time to leave a review!
Kriste says
These cookies are ABSOLUTELY AWESOME!!! I’m new at baking Keto and these honestly are the first Keto cookies I’ve baked that turned out perfect. Usually my keto cookies are flat but not these.. they look so good. And OMG….the flavor.. SO DELICIOUS! Totally AMAZING! I will definitely be baking them again. Thank you for a wonderful recipe!
Dani says
It’s my pleasure! I am so glad you enjoyed them, Kriste.
Julie Scriver says
made these today, tasted good, mine didn’t crinkle on the top at all and were very soft. I didn’t have any almond butter, so I used normal butter. My keto husband was happy.
Dani says
I’m thinking the swap of butter for almond butter is the reason they didn’t crinkle for you! Try them with the almond butter next time and see how it goes 🙂
Abhi says
Can I substitute erythritol with monkruit sweetener?
Dani says
Yes, that should work!
Auntieem says
These are excellent! I am gluten free but have allergies to artificial sweeteners so to avoid any unpleasant side effects I used a scant 1/3 cup plain sugar. They are tender, slighty chewy, flavourful and smell so good.
Thank you for sharing! 🙂
Dani says
It’s my pleasure! I’m so glad that you enjoyed them.
AC says
These cookies look so delicious! I asked my youngest daughter to find a gingerbread cookie recipe to try after buying some from Whole Foods. I have all the ingredients except for the erythritol. I do have regular powdered stevia extract and vanilla liquid stevia extract. Would it be possible to substitute the sweetener using any of the stevia I have on hand? BTW…been a BIG fan since the ‘old days’…you still look AMAZING after all these years! 🙂 🙂 🙂
Dani Spies says
Thanks fo being with me for all of these years! I think if either of these sweeteners would work, it would be the powdered stevia for sure.
Meagan says
Great recipe, I had just cooked the family their gingerbread men biscuits and didn’t want to miss out.
Tried this recipe and it tastes great!
I used monkfruit as my sweetener and substituted almond butter for normal butter as I was to lazy to make the almond.
They were a little wet because of that so I rolled them in almond flour to help.
Turned out almost like a donut yum!!
Thanks for the recipe