Low Carb Gingerbread Cookies
If you love gingerbread, you are in for a real treat! These low carb gingerbread men are perfect for setting out for “Santa” to enjoy on Christmas Eve.
I have mentioned yacon syrup a few years ago and how it makes a great brown “sugar” replacement when adding it to Swerve. It makes a super chewy and tasty cookie! Yacon Syrup is a great low-glycemic sweetener ever has been found fresh pressed from the Yacon root (Smallanthus sonchifolius) this syrup is a gift from nature that has been enjoyed for centuries in the Andean highlands of Peru. Click HERE to find it. But if you only have Swerve at home, that will also work:)
Low Carb Gingerbread Cookies
Ingredients
- 2 tablespoons cream cheese softened (or Kite Hill Dairy free cream cheese if dairy free)
- 6 tablespoons butter softened (or coconut oil if dairy free)
- 6 tablespoons coconut flour plus extra for rolling out if you are doing cut outs (or it will be sticky)
- 3 tablespoons Yacon syrup (you can use erythritol instead, but won't be as chewy)
- 3 tablespoons Natural Sweetener
- 2 teaspoons gingerbread spice (mixture of ginger, clove, cinnamon, nutmeg)
- 1 vanilla bean scraped clean or 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F.
- In a large bowl, mix together butter, cream cheese, vanilla, spices and Yacon and Swerve until light and fluffy.
- Add 2 tablespoons coconut flour, mix well. Add 2 more tablespoons and combine again. Add the last 2 tablespoons until the dough is thick and easy rolled out.
- Divide into 1 1/2 inch balls and place on a cookie sheet.
- CUT OUT OPTION: If you are rolling out, CHILL DOUGH (overnight is best, it will thicken). Then place the dough in between 2 pieces of greased parchment paper and roll out to 1/4 inch thick. Adding more coconut flour if it is too sticky.
- Cut with a gingerbread cookie cutter and place on a baking sheet.
- Bake for 10-12 minutes or until golden brown.
- Remove from oven and allow to cool completely before removing.
Nutrition
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Help me out….Yacon syrup has the same amount of carbs as table sugar. How does that fit into keto?
Yacon has some fructose in it but is also a lot of FOS (about 50%). So it has a glycemic index of 1 (fructose alone is 25). So It is good for when you can’t get that molasses type of flavor and texture with anything else but want to keep blood sugar impact to a minimum. So when I do use it I use just a little to give that taste. If you like (as it states above) you can use swerve instead.
Would Vitafiber syrup + a little blackstrap molasses work as well as yacon syrup? I think It would be less carbs and less impact on Blood sugar. Also, I notice that there are no eggs in this recipe. thought that coconut flour required a lot of eggs in most recipes I’ve seen.
It would but it would actually increase the blood sugar impact. Yacon is 50% FOS so it’s glycemic index is 1 (vs. 55 for blackstrap molasses).
Do you think that these are really dry because of the amount of coconut flour and no water or eggs in this recipe?
No
Hi Maria, Can a person substitute goat cheese for cream cheese? Thanks for all the great recipes! : )
Yes. A soft goat should work;)
I don’t like to use artificial sweeteners. Would a powdered stevia type sweetener work in place of swerve?
It isn’t artificial. But sure.
I might try making these this weekend using pumpkin spice instead of gingerbread spice, and sugarfree maple syrup instead of Yacon syrup, because those are what I have. Thanks for the recipe! I really appreciate how often you put in ingredient substitutes and break down/explain things in detail.
Katie, this was the method I used and they came out good. Not really chewy, but soft. I also added a little ginger extract because I had it on hand, and the ginger flavor is lovely. Did you try it?
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Made these’😀They tasted so good! I followed recipe to a T. .But I added a of 7 Tbs of coconut flour . They were crumbly falling apart. I added it because it was way to sticky. Don’t know what happened. I used yacon syrup. Going to make your pumpkin mousse next🤗