Gluten Free & Keto Gingerbread Cereal ?
Nice ‘n Crisp ⚡
Looking for a special Christmas breakfast? Look no further than this gluten free and keto gingerbread cereal! It’s nice and crisp (for real!), deeply aromatic and beautifully spiced. And, like actual gingerbread cookies, it makes for an ideal pairing with (almond) milk. ?
Plus: 2g net carbs per 40g serving. Doesn’t get much better than that.
So if you love our keto cinnamon toast crunch, this one’s a no brainer. Because fact is, we’re revising that recipe as these have got much more crunch. ⚡
The Gingerbread Spices ?
These keto gingerbread cookies are dominantly ginger and cinnamon, with highlights of cloves and nutmeg (freshly ground preferably) and a touch of freshly ground black pepper to round everything up.
The Deets ?
The one indispensable thing, is that the dough be thoroughly chilled before baking. Why? The butter in the dough has to have solidified once again before you can roll it out and cut it up. That way, it won’t stick and the shapes will come just right. Plus, you want to give the spices time to permeate through the dough in order to get super nice and fragrant cookies.
So, if possible, allow the dough to rest in the fridge overnight. Though 3 hours would do as well if in a pickle.
The Cut-Up ?
This really depends how OCD you are. You can use mini gingerbread men as we did. But let’s face it, you’re probably not a food blogger and ‘pretty’ is not indispensable. It’ll taste the same whether shaped as gingerbread men or in squares (which is sooo much faster). In which case it’s all about the ruler.
Wash up a ruler and use one of its edges to press down on the dough and cut it up. Then take a small fork and prick down each square to avoid excessive puffing.
Gingerbread cookies are traditionally a wheat cookie. To make them gluten free and keto, we found that super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.
Note also that we add a bit more baking soda than is customary (1/2 teaspoon rather than 1/4 or even nil). Reason being, that the slight bigger rise helps aerate the almond flour and get a better texture.
The Sweetener ?
This recipe works best with erythritol, without a doubt. Not only is it roughly 1-to-1 in sweetness to sugar (and the volume is important here), but it lends a very similar crunch and chew. No other sweetener does that.
Also note that adding a teaspoon or two of blackstrap molasses adds a tonne of umami and improves browning.
Keep in mind that blackstrap molasses is considered a low glycemic sugar. One teaspoon (7g) adds 5g net carbs, so just 0.2g net carbs a cookie (i.e. 1/4th the sugar of a strawberry!). But carbs aside, it’s also known to be a nutritional powerhouse rich in vital vitamins and minerals; such as iron, calcium, magnesium, vitamin B6, and selenium.
Fun fact: Molasses contain high amounts of chromium, which has been studied to increase glucose tolerance levels.
But if it’s still not your thing, just do a brown sugar sub (such as Lakanto Golden!)!
- 192 g almond flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon ground cinnamon
- 1 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon freshly ground black pepper
- 80 g grass-fed butter at room temperature
- 96 g Swerve or Sukrin gold* (8TBS if not doing any topping)
- 18 g blackstrap molasses optional
- 1 egg
FOR THE GINGER-CINNAMON TOPPING:
- 28 g grass-fed butter melted
- 2 tablespoons xylitol or Swerve
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Add almond flour, xanthan gum, salt, baking soda, and spices to a medium bowl. Whisk until thoroughly combined and set aside.
- Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and molasses (optional), and continue to beat until thoroughly mixed and much of the sweetener has dissolved.
- Add in egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth).
- With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
- Wrap cookie dough with cling film (saran wrap) and refrigerate overnight (much preferred). But if in a pickle, 3 hours will do.
- Preheat oven to 350°F/180°C.
- Roll out the dough between two pieces of parchment paper until nice and thin. You can then either cutout gingerbread men shapes. Or, using a ruler, cut dough lengthwise and then crosswise into squares. Prick each piece with a small fork.
- Transfer parchment paper with the gingerbread cereal to a baking sheet or tray, and place in the freezer for 10 minutes prior to baking.
- Bake for 8-12 minutes, until fully golden (depending on size and thickness). Keep an eye out for them, and note that if you like them crisp you’ll want to push the baking time as much as possible (until deep golden). Brush with melted butter and sprinkle with ginger-cinnamon sugar.
- Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they’ll continue to crunch up (this may take a few hours for the sweetener to harden up again!).
- Note that these keto gingerbread cereal is even better the next day, after the spices have had time to mingle. Store in an airtight container for up to 5 days.
*If you prefer your cereal on the sweeter side (and not doing any topping, which we highly recommend though to flavor the milk!), feel free to up the sweetener to 8-10 tablespoons (we do 8, but go to 10 if you have a sweeter tooth). And Please see section on Sweeteners for deets and possible substitution.
The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).