Meal Plans for Weight Loss

Low Carb Chewy Almond Butter Gingerbread Cookies

Low Carb Almond Butter Gingerbread Cookies

Welp, we’ve come to the end of my mini series where I share three healthy recipes that you can serve over the Christmas holidays.  And, today, I’m sharing my low carb, keto-friendly Chewy Almond Butter Gingerbread Cookies.

And, I’d like to say I saved the best for last because these cookies are so darn good, but honestly all three recipes are delicious.

If you haven’t tried the first two recipes in this mini series, I’ll link them here:  Paleo Sweet Potato Breakfast Casserole & Paleo Eggnog

If you’re trying to stick to a low carb or ketogenic diet during the holidays, and you’ve been craving sweets, then you must try these.  They will curb your sweet tooth after the first bite… I’m serious.

And, even if you’re not on a low carb diet, these make for the perfect healthy snack because they won’t cause a major spike in insulin (AKA the fat-storing hormone).

If you give this cookie recipe a try, I’d love for you to tag me on Instagram or Facebook.

Watch how I make them in the video below…

Low Carb Almond Butter Gingerbread Cookies

Low Carb Almond Butter Gingerbread Cookies
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
These cookies are low carb, keto-friendly, gluten free, and paleo.
Author: Kayla Chandler
Ingredients
  • 1 C. Creamy Almond Butter
  • 1 Pasture-Raised Egg
  • 1/2 tsp Vanilla Extract
  • 1-2 tsp Cinnamon
  • 1-2 tsp Ground Ginger
  • Pinch of Celtic Sea Salt or Himalayan Salt
  • 1/2 C. Birch Xylitol powdered (see notes below)
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. Add the almond butter, egg, and vanilla extract to a mixing bowl and cream together using an electric hand mixer.
  3. Then, add in the cinnamon, ginger, salt, and xylitol. Work the spices and sweetener into the cookie dough mixture until fully combined (I like to use my hands for this).
  4. To form the cookies, scoop out 1 heaping Tbsp, roll it into a ball, then flatten it onto the baking sheet to about 1/2 an inch thick. Repeat until all of the cookie dough mixture is gone.
  5. Bake cookies for 10-12 minutes or until golden around the edges. Let cool on baking sheet for 10 minutes before transferring to a cooling rack. Allow to cool completely before serving for best results.
Recipe Notes

For powdered xylitol, I added the granules to a coffee grinder and turned it into a powder.
You can also use erythritol, swerve, stevia, coconut sugar, or monk fruit sweetener.

Low Carb Almond Butter Gingerbread Cookies

 

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