ginger(non)bread (hu)mans

ginger(non)bread (hu)mans

Spice up your cookie life! Who wants to be cookie cutter anyways! Down with old skool gingerbread men - say hello to ginger(non)bread (hu)mans! Yup these spicy humans are keto, living up their best life! Rich warm spices and a touch of salt, and heavy on the good yummy fats! So skip the naughty sugar, and swap to nice spice!



2 cups almond flour
1/2 cup coconut flour
1 cup golden monk fruit sweetener
1 tbsp ground cinnamon
1 tbsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1/4 tsp fine sea salt
1/2 tsp baking soda
1/2 tsp xanthan gum
3/4 cup unsalted butter, softened to room temperature
1/2 tbsp black strapped molasses
For Keto Frosting (optional): 
1/2 cup powdered monk fruit sweetener (Swerve)
1 1/2 tbsp coconut cream
water to reach desired consistency



mixing bowl, whisk, hand mixer, measuring spoons and cups, rolling pin, baking sheet, gingerbread shaped cookie cutter, piping bag for icing



  1. In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, cloves, nutmeg, salt, baking soda, and xanthan gum until combined
  2. Using a hand mixer, cream together the butter with the monk fruit sweetener until light and fluffy. Add the molasses then slowly add the dry ingredients. Mix until thoroughly combined. If dough is too dry, add 1-2 teaspoons of non-dairy milk as needed until the dough comes together.
  3. Form the dough into a ball and refrigerate for at least 30 minutes or up to 2 days.
  4. When ready to bake, remove dough from fridge and roll between two large sheets of parchment paper, into 1/2" thickness. Place rolled dough sheet on a large baking pan
  5. Place baking pan in the fridge for 1 hour or freeze for 10 minutes
  6. Remove dough from freezer and peel of parchment paper to ensure the dough is not sticking, then lay back on top of parchment paper. Using a cookie cutter, cut into shapes and transfer to parchment lined baking sheets at least 3/4" apart. Repeat with remaining dough
  7. Place baking sheets in freezer for 10 minute to avoid spreading. In the meantime, heat oven to 325 degrees Fahrenheit
  8. Bake until cookies are puffy and just set around the edges, about 12-15 minutes, rotating the sheet halfway through. Be careful not to over bake
  9. Allow to cool on the baking sheet for at least 25 minutes. Then transfer to a wire rack to cool completely. In the meantime, combine powdered sweetener and coconut cream until smooth. Add water as needed until desired consistency is reached
  10. Use piping bag to ice cookies, use your own creative, or we always like a smile with a touch of spice = wink ;)

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