Swedish keto gingerbread cookies

Swedish keto gingerbread cookies

The smell of baking gingerbread will fill your kitchen with a Christmas spirit like few other recipes. Our version of keto gingerbread cookies is based on a traditional Swedish recipe that we ketofied for you. They are equally as fun to bake as they are delicious to eat. God Jul!

Swedish keto gingerbread cookies

The smell of baking gingerbread will fill your kitchen with a Christmas spirit like few other recipes. Our version of keto gingerbread cookies is based on a traditional Swedish recipe that we ketofied for you. They are equally as fun to bake as they are delicious to eat. God Jul!
USMetric
30 servingservings

Ingredients

  • ½ cup 120 ml water
  • 2 tsp 2 tsp ground cinnamon
  • 2 tsp 2 tsp ground ginger
  • 2 tsp 2 tsp ground cloves
  • 4 oz. 110 g butter
  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • ¾ cup (5½ oz.) 180 ml (160 g) erythritol
  • ½ cup (123 oz.) 120 ml (50 g) coconut flour
  • 1 tbsp 1 tbsp ground psyllium husk powder
  • 1 tsp 1 tsp baking soda
  • 1 1 egg whiteegg whites
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Instructions

Instructions are for 30 servings. Please modify as needed.

  1. Mix the water and spices in a small saucepan. Bring to a boil. Remove from heat and add the butter. Stir until melted. The cinnamon will make the consistency a bit slimy.
  2. Mix all of the dry ingredients in a separate bowl. Add the spice mixture and egg white. Mix thoroughly and shape the dough into a ball. Cover with plastic wrap and refrigerate overnight to let the flavors mature.
  3. Preheat the oven to 300°F (150°C).
  4. Cut the dough in half and use a rolling pin to flatten the dough. Placing the dough between two pieces of parchment paper is the easiest. When flattened, the dough should be about 1/8 inch (3 mm) thick. Using cookie cutters, cut the gingerbread cookies into shapes. Use a spatula to carefully move them to a baking sheet lined with parchment paper.
  5. Bake the cookies for 7-9 minutes or until lightly browned. Lower the heat to 200°F (100°C) and continue to bake them for about 30 minutes or until crisp depending on the size and thickness of the cookies.
  6. Let the cookies cool completely on a cooling rack before serving or decorating them.

Tip!

For a more traditional Swedish experience, 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 is a delicious treat and a sophisticated flavor combination for holiday hors d'oeuvres.

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24 comments

  1. Marci
    Thank you very much

    Please could I have the almond flour free recipe.

    Hi, Marci! I've emailed you the recipe.

  2. Mel
    Can you freeze these please?
    Reply: #53
  3. Kristin Parker Team Diet Doctor

    Can you freeze these please?

    Yes, these will freeze well!

  4. Kathryn
    Could I also get the almond free version? My son-in-law is allergic to almonds and my daughter is always looking for nut-free recipes.
    Reply: #55
  5. Kristin Parker Team Diet Doctor

    Could I also get the almond free version? My son-in-law is allergic to almonds and my daughter is always looking for nut-free recipes.

    I will email it to you Kathryn.

  6. Linn
    Hi!
    May I also please have the almond free version😊
    Reply: #57
  7. Kristin Parker Team Diet Doctor

    Hi!
    May I also please have the almond free version😊

    I have emailed it to you!

  8. Daniel
    Hello , could I please have the almond free version too ?
    Reply: #59
  9. Kristin Parker Team Diet Doctor

    Hello , could I please have the almond free version too ?

    I have emailed it to you!

  10. Cheryl
    My grandkids also go to a nut-free zone school, so the version without almond flour would be appreciated so I could send cookies in their lunches. Are you able to send it to me as well?
    Reply: #61
  11. Kerry Merritt Team Diet Doctor

    My grandkids also go to a nut-free zone school, so the version without almond flour would be appreciated so I could send cookies in their lunches. Are you able to send it to me as well?

    Hi, Cheryl! I've emailed you!

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