Keto Coconut Flour Gingerbread Cookies Recipe for Low-Carb Holidays

• 1 cup coconut flour
• 1 cup golden monkfruit or brown sugar sweetener of choice
• 1 TBS ground ginger
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 2 large room temperature eggs
• 3/4 cup room temperature butter, softened
• 1 tsp vanilla extract

Royal Icing

• 2 large room temperature egg whites
• 2 cups powdered Swerve or powdered sweetener of choice

• Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
• In a large mixing bowl, whisk or sift together the coconut flour, golden monkfruit (or preferred brown-style sweetener), ground ginger, cinnamon, baking powder, salt, and nutmeg until well combined and free of lumps.
• Add the eggs and beat on low for about 10 seconds to moisten the dry ingredients. Increase to medium-low and beat another 30 seconds until the mixture is crumbly.
• Add the softened butter and vanilla. Beat on low briefly to break up the butter, then increase to medium and beat about 30 seconds until the dough is smooth and fully combined.
• Scrape down the bowl, gather the dough into a ball, and knead lightly with your hands so it comes together evenly.
• Return the dough to the bowl and chill in the refrigerator, uncovered, for 5 minutes to firm up slightly.
• Remove the dough and press or roll it to about 1/4-inch thickness (or your preferred thickness). Note: as a gluten-free dough, these cookies won’t rise much, so the rolled thickness equals the baked thickness.
• Cut shapes with cookie cutters or scoop rounded tablespoonfuls and shape into rounds.
• Arrange cookies on the prepared sheets and bake 8–10 minutes, or until the edges turn golden.
• Remove from the oven. Cookies will be soft initially but will firm as they cool. Let them cool on the pan about 30 minutes or until firm.
• Transfer to a wire rack to cool completely before decorating. Once cooled, ice and decorate as desired.

Royal Icing

• Fit a stand mixer with the whisk attachment. Whisk the egg whites on medium for about 2 minutes until foamy.
• Reduce speed to medium-low and add the powdered Swerve (or powdered sweetener) gradually, allowing each addition to incorporate before adding more. Scrape the bowl as needed.
• Once all sweetener is added, bring the frosting to the center and whisk on medium for another minute or until smooth and glossy.

Nutrition estimate: one medium cookie ≈ 1.4 g net carbs.

Nutrition estimate: one large cookie ≈ 2.8 g net carbs.