Low-carb gingerbread cookies

Low-carb gingerbread cookies

Baking gingerbread cookies makes your kitchen smell delicious. And low-carb gingerbread cookies taste delicious. So create instant holiday spirit with one yummy recipe, and serve-up buttery deliciousness.

Low-carb gingerbread cookies

Baking gingerbread cookies makes your kitchen smell delicious. And low-carb gingerbread cookies taste delicious. So create instant holiday spirit with one yummy recipe, and serve-up buttery deliciousness.
10 servingservings


  • 3 oz. 75 g butter at room temperature
  • 1 tbsp 1 tbsp cream cheese
  • 6 tbsp 6 tbsp (50 g) coconut flour
  • 2 tsp 2 tsp ground ginger
  • 1 tsp 1 tsp ground cinnamon
  • 1 tsp 1 tsp (5 g) baking powder
  • 1 tsp 1 tsp vanilla extract
  • ¼ tsp ¼ tsp ground nutmeg
  • ¼ tsp ¼ tsp ground cloves


Instructions are for 10 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Mix butter and cream cheese until smooth using a handheld or stand mixer. Add the remaining ingredients and mix well.
  2. Shape the dough into a flat disk, cover it in plastic wrap, and let it rest in the fridge for 30 minutes or more. Cold dough is easier to handle.
  3. Place the chilled dough between two sheets of non-stick parchment paper on a baking sheet and roll it thin, about ⅙ of an inch (4-5 mm).
  4. Remove the upper paper and use a cookie cutter of your choice to shape your cookies. Allow some space between each one. Remove the dough between your cookie shapes with a small spatula or knife, being careful to leave the cookies in place on the parchment paper. (The dough is soft and difficult to lift off the bottom parchment paper, so leave the cookies on the paper.) Form the dough you removed into a ball and chill if necessary. Repeat until all of the dough is formed into cookie shapes on parchment paper.
  5. Bake in the middle of the oven for about 10 minutes, until golden brown. Be careful not to burn the edges.
  6. Take the cookies out of the oven and let them cool completely on a rack before you remove them from the parchment. Store in a container with a lid.


We suggest serving these gingerbread cookies with a schmear of butter and some crumbled blue cheese. It may sound like an odd combination, but it makes for a delicious treat and a sophisticated flavor combination for a holiday hors d'oeuvre.

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    Wow are these ever good. We cut them into rounds and baked and let cool as instructed. For a treat, I made whipped chocolate ganache frosting (dark chocolate and heavy cream) and then piped this onto one cookie and topped with another cookie to make a dark chocolate gingerbread sandwich. It is divine and will be a great "treat" for the upcoming holiday season.
    Reply: #16
  2. Tony
    These probably need icing as if like me you hate coconut flavour now they simply will taste awful. Good try. May adjust and experiment. Too dry, not sweet enough, too crumbly. Hmm. I hate low carb baking, why do I even bother? Maybe it's a sign.
  3. Annabel
    What could you sub for cream cheese?
  4. Carolyn G Thompkins
    Is there is sweetness added?
  5. Mel
    The dough was dry and crumbly. My gingerbread cut outs kept crumbling apart, even after baking. Also too much ginger for our taste, but i can see adjusting the recipe further.
    Reply: #8
  6. C
    I love that diet doctor supports its sugar addicts by creating treats without added sweeteners. I appreciate that the message sent to ditch sugar isn't conflicted with triggering ingredients. You guys are awesome!
  7. Katya
    Would have been really nice if it said UNSALTED butter, as in USA most butter in most people's homes is always and ever and only salted. I should have figured it out, but a little reminder to help me out a little bit, and before instead of after, would have been much appreciated.

    bdw, if, by a mistake, you end up using salted butter, it will taste more like savory ginger bread crackers. probably still nice, but not what my kids were all excited for.

  8. Natalie Walters
    I had the same problem with dry and crumbling dough. I am wondering it there was supposed to be an egg or an egg yolk added to the butter and cream cheese mixture? I will try that the next time I make these.
  9. Jovana
    Did someone try to make these with almond flour?
  10. Linda
    Well that was an epic failure. The dough did seem rather dry as I was forming the disc prior to fridging it. But giving it the benefit of the doubt kept going. No way was it going to allow cut outs so cooked it in one big flat piece. Maybe I'll use them as a crumble topping...
  11. Breading
    Worked nicely. Made rounds. Obviously you should be using unsalted butter for baking, cooking basics, really.
  12. 1 comment removed
  13. Sandra
    Made rounds but overpowered by ground cloves. Will up ginger next time. I liked these with cream cheese.
  14. Karon
    I added ground black pepper too. It does need to have a bit more moisture but this would make a great topping for cauliflower!
  15. Karen
    I made these but they are crumbly and cracked in the oven. I also wonder if there is an egg missing? Nothing to bind them.
  16. Karen
    Hi Elizabeth,

    I just made these are they were awful. Crumbly and quite savory. How did you get yours to hold together? thanks, Karen

  17. Renee
    My first batch all broke. The dough tasted really good. Second batch I’m adding an egg! Wish me luck! I also added 1/2 c of Solo, an erythritol sweetener. Yum!
  18. Renee
    I doubled the recipe also!
  19. Renee
    I also doubled the recipe and also added a pinch of salt, 1/2 c solo.
    Baked with some sprinkles because it’s Xmas.
  20. Cate
    I also found the dough to be way too dry so added an egg to moisten the mix as suggested by others above.
    The egg helped to hold it all together for me and gave a more dough like consistency.
    I wonder if the recipe should read 175g of butter? I felt the biscuit really needs to be served with a good slathering of butter as it is very dry. Might try that if I make them again.
    (I also made some traditional high carb gingerbread biscuits for the family, and boy are they tempting me.)
  21. Sophia
    These cookies were not great. Very crumbly, dry and tart. We did not enjoy them. We found them hard to swallow (physically). Would not recommend. Definitely should have read the reviews first. Next time would try using more butter and/or an egg to bind.
  22. 1 comment removed
  23. Julie B
    try baking at 325 x 8 min, Cookies continue to cook on sheet after you remove them from the
  24. Nicolette Grandin
    The clove was overpowering but more enjoyable with butter and blue cheese, as suggested. Will try again with much less clove.
  25. Dan
    yep, add an egg, a tablespoon of sweetner and cook it longer 12-16 min.
  26. Cat
    The cookies look great, but there is no way these can pass for gingerbread!!

    They taste like the cracked pepper gluten free crackers I used to buy...... I mean they're nice, but they're not gingerbreads, I think they're a savoury snack, not a sweet one.

    I should have guessed to be fair, after reading the ingredient list.....

  27. Lynn kelly
    Disappointed that this hasn’t been edited with so many having problems with it. 😰. I wouldn’t have wanted time and energy if I’d known.
    Reply: #28
  28. Kristin Parker Team Diet Doctor

    Disappointed that this hasn’t been edited with so many having problems with it. 😰. I wouldn’t have wanted time and energy if I’d known.

    I'm sorry Lynn! I have asked the recipe team to review the recipe.

  29. Julie
  30. Jane
    Sorry, awful and this was my 2nd attempt - in case I did something wrong then1st time. Dry and unpleasant flavour; chucked them. I wish I had read all the comments before baking and saved my ingredients for something with a higher rate of success. Lesson learned. That said, it would be a cool feature to see a reader rating on each recipe ✍ Meanwhile, I still appreciate all the effort on this site 👏
  31. Jane
    Correction: I see the star system now.

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