Diabetic Keto Gingerbread Cookies (Gingerbread Men)

Servings: 12 (12 cookies)
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 1 hour 2 minutes
Ingredients:
Cookies:
1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup erythritol (granulated)
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 large egg
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1 tbsp molasses (optional, for flavor; minimal for low-carb)
Icing (Optional):
2 tbsp powdered erythritol
1-2 tsp heavy cream
1/4 tsp vanilla extract
Instructions:
Dough: In a large bowl, whisk almond flour, coconut flour, erythritol, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, whisk egg, melted butter, vanilla extract, and molasses (if using). Combine with dry ingredients to form a dough.
Flatten dough into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
Roll chilled dough between two sheets of parchment paper to 1/4-inch thickness. Use a gingerbread man cookie cutter to cut out 12 cookies, re-rolling scraps as needed.
Place cookies on the baking sheet and bake for 10-12 minutes, until edges are golden. Cool completely on the sheet.
Icing (Optional): Mix powdered erythritol, heavy cream, and vanilla until smooth. Adjust cream for desired consistency. Pipe icing onto cooled cookies to create faces and decorations.
Serve or store in an airtight container.
Nutritional Information (per serving, 1 cookie without icing):
Calories: 120 kcal
Carbohydrates: 5g (Net Carbs: 2g)
Protein: 3g
Fat: 11g
Fiber: 3g
Sugar: 1g
Nutritional Note: Adding icing increases calories by ~10 kcal and net carbs by ~0.5g per cookie. Molasses adds minimal carbs (about 0.5g per cookie) but enhances flavor; omit for stricter keto.
Tips:
Omit molasses for ultra-low-carb; use a sugar-free molasses flavoring if desired.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
For easier rolling, chill dough thoroughly and use parchment to prevent sticking.
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