Allulose-Sweetened Gingerbread Cookies
Gingerbread people made with almond flour, ginger, cinnamon and cloves, sweetened with allulose and made without molasses, so they bake up light tan. About 15 g of carbohydrate in two cookies.
One serving
One serving is 2 cookies (makes 20 gingerbread people of 3 inches). Prep 25 min · Cook 12 min · Rest or chill 1 h 10 min.
Steps
Beat the butter and allulose in a large bowl until creamy, about 2 minutes. Beat in the egg and vanilla extract.
Whisk the almond flour, ginger, cinnamon, cloves, nutmeg, baking powder, salt and xanthan gum, then mix them into the butter until a soft dough forms.
Divide the dough in half, flatten into two discs, wrap and refrigerate for 1 hour.
Heat the oven to 325°F (165°C) and let it preheat for 15 minutes. Line a light-colored sheet pan with parchment.
Roll one disc between two sheets of parchment with a rolling pin to ¼ inch (6 mm) thick. Cut gingerbread people with a 3-inch gingerbread cutter and move them to the pan 1 inch (2.5 cm) apart. Press the scraps together and reroll until all the dough is used, chilling it for 10 minutes if it gets soft.
AI-generated illustrative image. Chill the cut cookies on the pan for 10 minutes so the arms and legs keep their shape.
Bake until the edges are firm and lightly golden, about 12 minutes; check at 10 minutes.
AI-generated illustrative image. Cool on the pan for 10 minutes; the arms and legs are soft while hot. Slide the parchment onto a wire rack and let them cool completely before moving them. Bake the second disc on a cool pan.
On the plate
A dessert, not part of the plate. Two cookies add about 15 g of carbohydrate to the meal.
Nutrition
| Nutrient | Per serving (1/10 of recipe) |
|---|---|
| Calories (kcal) | 193 |
| Total carbohydrate | 15 g |
| Dietary fiber | 3 g |
| Total sugars | 1 g |
| Protein | 6 g |
| Total fat | 18 g |
| Saturated fat | 4 g |
| Sodium | 85 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| almond flour Almond flour (blanched almonds) | 240 g | 44.9 g | “Nuts, almonds, blanched”, USDA SR Legacy, FDC ID 170568 |
| ginger Ginger, ground | 4 g | 2.9 g | “Spices, ginger, ground”, USDA SR Legacy, FDC ID 170926 |
| cinnamon Cinnamon, ground | 3 g | 2.4 g | “Spices, cinnamon, ground”, USDA SR Legacy, FDC ID 171320 |
| cloves Cloves, ground | <1 g | <1 g | “Spices, cloves, ground”, USDA SR Legacy, FDC ID 171321 |
| nutmeg Nutmeg, ground | <1 g | <1 g | “Spices, nutmeg, ground”, USDA SR Legacy, FDC ID 171326 |
| baking powder Baking powder, double-acting | 2 g | <1 g | “Leavening agents, baking powder, double-acting, sodium aluminum sulfate”, USDA SR Legacy, FDC ID 172803 |
| salt Salt | 1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| xanthan gum Xanthan gum | 1 g | <1 g | “XANTHAN GUM”, USDA Branded, FDC ID 2285516 |
| butter Butter, unsalted | 56 g | <1 g | “Butter, without salt”, USDA SR Legacy, FDC ID 173430 |
| allulose Allulose, granulated | 96 g | 96.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| egg Egg, whole, raw | 50 g | <1 g | “Egg, whole, raw, fresh”, USDA SR Legacy, FDC ID 171287 |
| vanilla extract Vanilla extract | 4 g | <1 g | “Vanilla extract”, USDA SR Legacy, FDC ID 173471 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: ginger (); cinnamon (); cloves (); nutmeg (); baking powder (); salt (); xanthan gum (); vanilla extract ().
Calculation engine v1.3.0.
Swaps and variations
- Darker color
- Add 1 tsp unsweetened cocoa powder to the dry ingredients; it darkens the dough.
- Gingersnaps
- Roll the dough into 20 balls of about 23 g, flatten them to ½ inch and bake at 325°F for 12 to 14 minutes; the nutrition stays the same.
Storage
Airtight at room temperature up to 3 days, or frozen up to 3 months.
How we checked this recipe
We haven't cooked this recipe in our kitchen yet. Before publishing it, we compared it with tested recipes of the same kind and checked how its ingredients behave and its safe temperatures.
- The dough makes about 20 gingerbread people with a 3-inch cutter. If you get fewer, each has more carbohydrate than listed.
- Without molasses they bake up light tan, not dark brown, and baking powder replaces the baking soda the classic needs molasses for.
- Allulose keeps them soft: let them cool completely on the parchment before moving them.
Tested recipes we compared
- Keto Gingerbread Cookies · Low Carb Spark. Almond-flour gingerbread without molasses, leavened with baking powder, rolled ¼ inch thick
- Gingerbread Cookies · King Arthur Baking. Spice levels, chilling and yield with a 3-inch cutter
- Keto Gingerbread Cookies · Hip2Keto. Molasses-free almond-flour gingerbread people; cooled completely so they hold
How the ingredients behave
- Baking tips for allulose sweeteners · Splenda. Allulose browns faster and stays soft; bake about 25°F lower
- What's the difference between baking soda and baking powder? · Discover Magazine. Baking soda needs an acid such as molasses; without it, baking powder
Food safety
- Raw flour and dough · CDC. Don't taste the raw dough: it has raw egg
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/allulose-sweetened-gingerbread-cookies. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about allulose-sweetened gingerbread cookies.
Can you make gingerbread cookies without molasses?
Yes. Ginger, cinnamon and cloves give the flavor; the cookies come out lighter in color.
How many carbohydrates are in two cookies?
About 15 g, 10 g of it from allulose.
Can I decorate them?
Classic royal icing is almost pure sugar, so this recipe leaves them plain.
Why use allulose?
It dissolves, browns and tastes much like sugar. US nutrition labels leave it out of total and added sugars but count it in total carbohydrate, and so do we.
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