Peppermint Cream Ginger Cookies Low Carb-

Peppermint Cream Ginger Cookies low carb is such a treat! They are low-carb and paleo with a dairy-free option. Soft low carb ginger cookies with a cream cheese frosting you can add vanilla extract or peppermint extract to.

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Peppermint Cream Ginger Cookies- Low Carb & Paleo

Peppermint Cream Ginger Cookies are low carb and paleo with a dairy-free option. Tasty soft ginger spice cookies with a plain or peppermint cream frosting.

The frosting is made with cream cheese or organically sustainable vegetable shortening.

These smell heavenly when baking with the ginger, cinnamon, and nutmeg filling the air with spice.

They are inspired by my older iced ginger cookie recipe from 4 years ago but made with a few different ingredients and a minty cream frosting.

Perfect for the holidays but can be made any time of year for a healthy treat.

Watch The Recipe Video Below: Press Arrow to Watch:

Peppermint Cream Frosted Ginger Cookies

Ingredients:

2 cups blanched almond flour
⅔ cup sweetener of choice: Swerve for low carb or coconut sugar for paleo
2 teaspoon ground ginger
½ teaspoon ground cinnamon
½ tsp nutmeg
⅛ teaspoon sea salt
½ tsp baking soda
6 tablespoon butter, melted or 6 tablespoon organic vegetable shortening (for dairy-free)
½ teaspoon molasses or sugar-free maple syrup
1 lg egg
2 tablespoon water

Cream Frosting Ingredients:

4 ounces cream cheese, or ½ cup organic vegetable shortening (for dairy-free or paleo)
¼ cup powdered sweetener of choice: Swerve confectioners for low carb, or coconut sugar (finely ground in magic bullet type blender) for paleo.
2 tablespoon heavy cream or coconut milk
⅛ teaspoon vanilla extract
½ teaspoon mint extract *optional, omit for a more traditional cookie

*Optional Garnish: ¼ teaspoon allspice, nutmeg or ½ tablespoon crushed sugar-free peppermints.

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Directions:

Preheat oven to 350 F (177 C), and line 2 baking sheets or one XL baking sheet with parchment paper.
In a large mixing bowl combine: almond flour, sweetener of choice, ground ginger, cinnamon, nutmeg, sea salt, and baking soda. Stir until combined. Set aside.
In a medium size mixing bowl combine: melted butter or shortening, molasses, and egg. Mix until combined.
Add the wet mixture to the dry mixture. Stir until combined.
Add water to the mixture and stir again until dough forms. Use a cookie scoop to tablespoon size scoops onto a baking sheet.
Using the back of a spoon or the palm of your hand, press cookies gently to flatten a little.
Bake at 350 F (177 C) for 11 to 15 minutes, or until outer edges under cookies are just browning. Remove from oven and cool before transferring to a wire rack or plate.
a stand mixer or hand mixer with bowl, combine all the frosting ingredients and mix until creamy.
Frost cookies and sprinkle with optional nutmeg or allspice.

Nutritional Data for Low Carb Version( using Swerve sweetener): Yield: 20 cookies, Serving size: 1 cookie, Amount per serving, Cal: 126, Carbs: 3 g, Net Carbs: 2 g, Fiber: 1 g, Protein: 3 g, Fat: 12 g, Saturated Fat: 5 g, Sugars: 1 g.

*All nutritional data are estimates based on the products I used*

Printable Recipe Card Below:

📖 Printable Recipe Card

Peppermint Cream Frosted Ginger Cookies

Stacey

Peppermint Cream Ginger Cookies are low carb, paleo, and gluten free with a dairy free option. Soft spiced ginger cookie with a mint cream frosting.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 11

Total Time 21

Course dairy free, gluten free, low carb, paleo

Cuisine cookies, holiday cookies

Servings

Calories 126 kcal

Ingredients

2 cups blanched almond flour
⅔ cup sweetener of choice: Swerve for low carb or coconut sugar for paleo
2 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon nutmeg
⅛ teaspoon sea salt
½ teaspoon baking soda
6 tablespoon butter melted or 6 tablespoon organic vegetable shortening (for dairy free)
½ teaspoon molasses or sugar free maple syrup
1 lg egg
2 tablespoon water

Cream Frosting:

4 ounces cream cheese or ½ cup organic vegetable shortening (for dairy free or paleo)
¼ cup powdered sweetener of choice: Swerve confectioners for low carb or coconut sugar (finely ground in magic bullet type blender) for paleo.
2 tablespoon heavy cream or coconut milk
⅛ teaspoon vanilla extract
½ teaspoon peppermint extract *optional, omit for a more traditional cookie
*Optional Garnish: ¼ teaspoon allspice nutmeg or ½ tablespoon crushed sugar free peppermints

Instructions

Preheat oven to 350 F (177 C), and line 2 baking sheets or one xl baking sheet with parchment paper.
In a large mixing bowl combine: almond flour, sweetener of choice, ground ginger, cinnamon, nutmeg, sea salt, and baking soda. Stir until combined. Set aside.
In a medium size mixing bowl combine: melted butter or shortening, molasses, and egg. Mix until combined.
Add the wet mixture to the dry mixture. Stir until combined.
Add water to the mixture and stir again until dough forms. Use a cookie scoop to tablespoon size scoops onto a baking sheet.
Using the back of a spoon or the palm of your hand, press cookies gently to flatten a little.
Bake at 350 F (177 C) for 11 to 15 minutes, or until outer edges under cookies are just browning. Remove from oven and cool before transferring to a wire rack or plate.
a stand mixer or hand mixer with bowl, combine all the frosting ingredients and mix until creamy.
Frost cookies and sprinkle with optional nutmeg or allspice.

Video

*As an Amazon Associate I earn from qualifying purchases.

Notes

*All nutritional data are estimates based on the products I used* Yield: 20 cookies, Serving Size: 1 cookie. Amount per serving:

Nutrition

Serving: 1cookieCalories: 126kcalCarbohydrates: 3gProtein: 3gFat: 12gSaturated Fat: 5gFiber: 1gSugar: 1g

Keyword keto ginger cookies

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Peppermint Cream Ginger Cookies Low Carb

Peppermint Cream Ginger Cookies Low Carb-