Low Carb Keto Cookies

Almond Butter Gingerbread Cookies (low carb)

Welp, we’ve come to the end of my mini series where I share three healthy recipes that you can serve over the Christmas holidays.  And, today, I’m sharing my low carb, keto-friendly Chewy Almond Butter Gingerbread Cookies.

Low Carb Keto Cookies

And, I’d like to say I saved the best for last because these cookies are so darn good, but honestly all three recipes are delicious.

If you haven’t tried the first two recipes in this mini series, I’ll link them here:  Paleo Sweet Potato Breakfast Casserole & Paleo Eggnog

If you’re trying to stick to a low carb or ketogenic diet during the holidays, and you’ve been craving sweets, then you must try these.  They will curb your sweet tooth after the first bite… I’m serious.

And, even if you’re not on a low carb diet, these make for the perfect healthy snack because they won’t cause a major spike in insulin (AKA the fat-storing hormone).

If you give this cookie recipe a try, I’d love for you to tag me on Instagram or Facebook.

Watch how I make them in the video below…

Low Carb Keto Cookies

Almond Butter Gingerbread Cookies

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These almond butter gingerbread cookies are low carb, gluten free, grain free, and paleo friendly. Great healthy snack or dessert recipe!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert, Snacks
Cuisine American
Servings 9 cookies

Ingredients
  

  • 1 C. Almond Butter
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • Pinch of Sea Salt
  • 1/2 C. Low Carb Sweetener (I used birch xylitol)

Instructions
 

  • Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
  • In a mixing bowl, add the almond butter, vanilla, and egg. Mix with an electric hand mixing until fully combined and it has a smooth consistency.
  • Into the same bowl, add all remaining ingredients and continue mixing until fully combined.
  • Scoop out a heaping tablespoons worth of the mixture, roll it into a tight ball, then flatten it onto the baking sheet. Repeat this process until all of the cookie mixture is gone. It should yield you 9 cookies. This is optional, but you can press a fork into the cookie to make the nice lines on top of the cookies.
  • Bake the cookies for 10-12 minutes. Let cool for 10 minutes then transfer to a cooling rack to cool completely. Serve right away. Or, store in the fridge for up to a week or at room temperature for up to 5 days.
Keyword gingerbread cookies, gluten free cookies, gluten free gingerbread cookies, low carb cookies, low carb gingerbread cookies
Did you make this recipe? Be sure to tag me on Instagram!@KaylaJChandler or #FeelinFabWithKayla
 

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