Keto Gingerbread is a favourite dessert around Christmas time. These cookies taste pretty much like the real things, except gluten free!
Eat these with plenty of butter to increase the fat content for the macros. It’s hard to add too much fat to these cookies whilst baking them, without it falling apart!
To make the perfect gingerbread men, I had to go back and refresh my memory to making the real deal with molasses, dark brown sugar and wheat flour. Only then was I able to develop the very best keto gingerbread cookie, with the right consistency, mouthfeel and spice mix that represented the perfect keto gingerbread cookie.
Admittedly, these gingerbread men are a little soft to work with, which makes a super soft inside, but can be a little frustrating to actually bake. If you push past the initial hurdle of cutting them out, then you’ll really love what they taste like.
I used Sukrin Gold which is a mixture of erythritol and a slight amount of molassas extract. I don’t know the blood sugar level impact of this type of sweetener (I’d say it would be very close to 0), so if you perfect you can just use plain old erythritol.
So much of the gingerbread man taste actually comes from molasses (treacle here in Australia) so it’s pretty hard to replicate gingerbread men 100%, however, I think these cookies came pretty darn close to the real thing.
Sugar also performs a little differently in cookies, as its ability to give a super crisp outside when baked. That texture is very hard to replicate with erythritol alone, which is why the Sukrin gold came in handy. If you have access to it, use it. If you don’t, that’s totally fine, plain erythritol will also work.
I hope you and your family enjoy this recipe, as it took so many repetitions to get this one right! Hard work pays off at Christmas time, so don’t rush this one 🙂