These Sugar-Free Gingerbread Cookies are nut free, low carb, keto, paleo and absolutely crispy and delicious!
Whether you love soft or crispy cookies, if you love the warm spices of gingerbread, these scrumptious cookies should be on your cookie baking list for the holidays! Cinnamon, ginger, and nutmeg are the perfect and required flavoring of all things gingerbread. Gingerbread cookies are most often shaped like gingerbread men, and you can most certainly make them with this recipe if you so choose. But this recipe is even easier, just using simple round cut outs and a simple drizzle of chocolate. Wonderful with an afternoon coffee or tea with friends or to add to your festive cookie platter for the holidays.
Nut Free Keto Gingerbread Cookies
When you're on a keto diet but have a tree nut allergy yourself or with a family member, many of the typical recipes you most often see around the internet are made with almond flour. My youngest son has a tree nut allergy so I very rarely use almond flour for family recipes. I try my best to provide keto and nut free here on my website, otherwise I will have a very sad son who can't eat any of my goodies. These are made nut free using sunflower seeds and a bit of chia to bind. I have not tested these with almond flour but most often you can swap sunflower seed and almonds in most recipes.
If you're interested in a soft gingerbread cookie, here is my nut free keto soft gingerbread men recipe.
Other Holiday Desserts you might enjoy:
Right now my cookbook is 35% OFF on Amazon!
Crispy Sugar Free Gingerbread Cookies (Nut Free, Keto, Paleo)
Crispy Sugar Free Gingerbread Cookies (Keto, Nut Free, Paleo)
- 1 large egg room temp
- 1 tablespoon coconut oil melted, and cooled slightly
- ¼ cup sunflower seed butter or (64 grams)
- 1 teaspoon vanilla extract
- ¼ cup Lakanto monk fruit sweetener or Swerve
- 1 cup finely ground sunflower seeds or (96 grams)
- 2 teaspoon ground chia seeds or ground flaxseed
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- pinch salt
- sugar free chocolate optional for drizzle
- Preheat oven to 350F.
- In a mixing bowl whisk (using an electric whisk) the egg, coconut oil, sunflower butter, vanilla and monk fruit sweetener together.
- Whisk in the sunflower meal, ground chia, baking powder, spices, and salt.
- Roll the dough between two sheets of parchment paper, about ⅛ inch thick. Cut out cookie shapes using a 3 inch round cutter. Re-roll any excess dough and cut out the extra cookies, until all the dough has been used up.
- Line two baking trays with parchment paper. Place the cookies with spacing between them on the trays.
- Bake for 10 - 15 minutes until golden. Remove from the oven and allow to cool in the tray before lifting onto a wire rack. They will firm up on the tray as they cool.
- If using optional chocolate, place the chocolate in a heat proof bowl over a pan of simmering water and melt on a medium heat. Using a teaspoon, drizzle the dark chocolate over the cookies and allow to cool.
Jo is the creative food photographer and stylist behind the healthy eating blog, Modern Food Stories. Jo's a testament that once you find the right approach for you, you can overcome chronic illness through the healing power of food. She believes the secret to radiant health starts and ends with a healthy gut so all her recipes are grain, gluten and refined sugar free. Many are also dairy-free.