Keto Soft Orange Gingerbread Cookies

Yield: 36-40 cookies

Keto Soft Orange Gingerbread Cookies

These fun and festive cookies will surely brighten up your holiday season!


For the Cookies
  • 2 1/4 cups almond flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking soda
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1 tablespoon orange zest
  • 1 stick butter, softened
  • 1/4 cup coconut oil, melted
  • 1/4 cup monk fruit sweetener, or sweetener of your choice
  • 3/4 cup lightly packed Sukrin Gold
  • 1 egg
  • 1/4 cup sugar-free maple syrup
For the Royal Icing
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 2-3 cups confectioner erythritol


For the Cookies
  1. Combine flours, baking soda, xanthan gum, salt, and spices in large bowl. Beat orange zest, butter, oil, sweetener, and Sukrin Gold with electric mixer for 3 minutes.
  2. Beat in egg and syrup for another couple minutes. Beat in dry mixture in three batches, beating in between each. Place dough in plastic wrap and flatten slightly into a fat disc shape. Freeze for 1 hour or refrigerate for 3 hours.
  3. Heat oven to 350. Roll out dough in between two layers of parchment so that it is about 1/4 inch thick. Use cookie cutters to cut shapes. Bake on parchment lined baking sheets. Bake for 6-10 minutes or until lightly browned.
For the Royal Icing
  1. Beat whites and extract with electric mixer until it is frothy. Slowly add in confectioner erythritol a 1/4 cup at a time. Add in almond milk to make it a good piping consistency. Place frosting in sandwich bag or piping bag, snip a tiny corner off the tip, and pipe!
Created using The Recipes Generator