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Egg free Keto Gingerbread Cookies

  • 2 cups almond flour
  • 1 Tablespoon Yacon Syrup substitute with molasses
  • 2 Tablespoons Brown sugar substitute
  • ½ Tablespoon gingerbread spice blend
  • 6 Tbsp Sugar free Pancake syrup
  • 1 teaspoon vanilla extract
  1. Mix dry ingredients in a bowl and set aside
  2. Mix wet ingredients in a cup
  3. Add wet ingredients to dry ingredients
  4. Mix to form dough
  5. Chill dough for 1 hour or freeze for 15 mins
  6. Preheat oven to 350 F
  7. Roll out dough between 2 parchment papers to about ¼ inch thickness
  8. Use gingerbread men cookie cutters or any cookie cutter you like to cut out the cookies
  9. Bake for 20-25 mins or until edges begin to brown lightly
  10. Cookies will be soft straight out of the oven but firm up as they cool.
  11. Let cookies cool for 5 mins on cookie sheet then transfer to cooking rack.
Cooking Time: 20
Preparation Time: 5
Additional Time: 60
Yield: 10 Cookies


  1. Dough should be firm. If you find dough too crumbly, add an extra teaspoon of syrup
  2. If dough is too wet, add more almond flour
  3. You can skip the chill time and use immediately but Roll out between two parchment papers.

Source: Chichi Uguru

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