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’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).
Watch how I make them in the video below…
- 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)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- Add the almond butter, egg, and vanilla extract to a mixing bowl and cream together using an electric hand mixer.
- 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).
- 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.
- 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.
- 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.