Low-Carb Gingerbread Cookies

A Christmas classic! Our low-carb gingerbread cookies can be made into any shape you like. Such a fun recipe to make with the little ones!

You can purchase selected LCHF ingredients for this recipe from our Online Pantry when clicking the Buy Now link.

CategoryCooking MethodTags, Rating
Servings10 Servings
Prep Time40 minsCook Time10 mins
 75 g butter at room temperature
 1 tbsp cream cheese
 6 tbsp coconut flour Buy Now
 2 tsp ground ginger
 1 tsp ground cinnamon Buy Now
 1 tsp baking powder Buy Now
 1 tsp vanilla extract
 2 tbsp natviaBuy Now
 ½ tsp ground nutmeg
 ½ tsp ground cloves
1

Preheat the oven to 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 to cool.

3

Place the chilled dough between two sheets of baking paper and roll it thin, about 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. Form the dough you removed into a ball and chill if necessary. Repeat until all of the dough is formed into cookie shapes on the 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.

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Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

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Nutrition Facts

Servings 10


Amount Per Serving
% Daily Value *
Total Fat 8g5%
Net Carbohydrate 5g25%
Protein 2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCooking MethodTags, Rating
Servings10 Servings
Prep Time40 minsCook Time10 mins
 75 g butter at room temperature
 1 tbsp cream cheese
 6 tbsp coconut flour Buy Now
 2 tsp ground ginger
 1 tsp ground cinnamon Buy Now
 1 tsp baking powder Buy Now
 1 tsp vanilla extract
 2 tbsp natviaBuy Now
 ½ tsp ground nutmeg
 ½ tsp ground cloves
1

Preheat the oven to 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 to cool.

3

Place the chilled dough between two sheets of baking paper and roll it thin, about 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. Form the dough you removed into a ball and chill if necessary. Repeat until all of the dough is formed into cookie shapes on the 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.

ShareTweetSaveShareBigOven

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Timer

10 Minutes

Ingredients

 75 g butter at room temperature
 1 tbsp cream cheese
 6 tbsp coconut flour Buy Now
 2 tsp ground ginger
 1 tsp ground cinnamon Buy Now
 1 tsp baking powder Buy Now
 1 tsp vanilla extract
 2 tbsp natviaBuy Now
 ½ tsp ground nutmeg
 ½ tsp ground cloves

Directions

1

Preheat the oven to 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 to cool.

3

Place the chilled dough between two sheets of baking paper and roll it thin, about 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. Form the dough you removed into a ball and chill if necessary. Repeat until all of the dough is formed into cookie shapes on the 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.

Low-Carb Gingerbread Cookies