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Keto Paleo Gingerbread Cookies

Keto Paleo Gingerbread Cookies

Keto paleo gingerbread cookies recipe & content via Chef Vanessa Musi

Call them gingerbread cookies, gingersnaps, or ginger cookies — whatever you want to call these, they are amazing! These cookies feel soft and chewy with a spicy kick, and they use traditional flavors so they still taste like your grandmother’s gingerbread cookies. However, this recipe makes a keto- and paleo-friendly result.

Related: No-Bake Keto Pumpkin Pie

Every holiday cookie collection needs gingerbread cookies. However, most keto and paleo gingerbread cookies create an undesirable texture or use too much almond butter or sweetener. This Bulletproof-friendly version simplifies the ingredient list so you can quickly have a batch of cookies — in 20 minutes, no less!

This recipe does use molasses for authentic cookie flavor, but keep in mind that it is a by-product of sugar manufacturing and can cause the same cravings and crashes as white sugar. This is a holiday cookie through and through — definitely save it for special occasions to avoid a dip in your performance.

Pair your gingerbread cookies with a buttery cup of original Bulletproof Coffee or warm bone broth for a holiday treat to warm you from head to toe.

These chewy gingerbread cookies are loaded with spicy flavor and free of gluten and grains -- perfect for keto and paleo holiday baking.

Keto Paleo Gingerbread Cookies

Start to Finish: 20 minutes

Ingredients:

  • 1 cup (110g) almond flour
  • 2 tablespoons (26g) erythritol monk fruit blend, such as Lakanto
  • 2 tablespoons (30g) raw almond butter
  • 1 tablespoon (5g) Collagelatin
  • 1 tablespoon (15g) refined coconut oil, melted or avocado oil
  • 1 tablespoon molasses
  • 1/2 teaspoon (5g) vanilla
  • 1/2 teaspoon (2g) paleo baking powder (use half at high altitude)
  • 1/4 teaspoon baking soda (use half at high altitude)
  • 1/2 teaspoon (2g) fine sea salt
  • 1 tablespoon (15g) almond milk
  • 1/2 teaspoon ground ginger, or more to taste
  • 1/2 teaspoon ground Ceylon cinnamon

Instructions:

  1. Preheat oven to 350 degrees. Line a perforated baking tray with parchment or a silicone baking mat.
  2. In a medium bowl: mix almond butter, oil, Lakanto, vanilla, almond milk and molasses. Stir with a whisk until combined.
  3. In a separate bowl, whisk almond flour, spices, Collagelatin, salt, baking soda, and baking powder and stir well. Add dry ingredients to wet and mix with a spatula.
  4. Scoop dough into 6 even cookies and place on the prepared baking tray. Flatten and bake for approximately 10 minutes, or until golden. Time will vary depending on the size of your cookies, thickness, oven, and baking tray.
  5. Serve warm, or cool and store in a covered container.

Serves: 6

Nutritional Information (Per Serving):

  • Calories: 110
  • Total Fat: 9.7g
  • Saturated Fat: .6g
  • Cholesterol: 0g
  • Sodium: 283mg
  • Total Carbs: 7.8g
  • Dietary Fiber: 1.5g
  • Sugars: 4g
  • Sugar Alcohols: 4g
  • Net Carbs: 2.3g
  • Protein: 5g
  • Vitamin D: 20mcg
  • Calcium: 36mg
  • Iron: 3mg
  • Potassium: 170mg

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