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Happy Holidays! It’s that time of year again, where we eat too many sweets and regret it when January comes around. You know what I say? Let’s eat all the cookies we want!! Ok, maybe not all of them but I’m here to tell you that this low carb alternative to Gingerbread Men will leave you satisfied and not feeling like you just ate an entire years' worth of dessert. Some people might think oh no, diet cookies.... but I promise they are so good and worth your time to make. If my 9 year old likes them, you know they're a hit! Take a look at our video by clicking the picture below to see how easy it really is

ginngerbread men


Now, to be truthful, I did take this recipe from the Wholesome Yum website, but I tweaked it a bit because I don’t feel like you should have to go out and find all these crazy expensive ingredients if you’ll never use them again. If you’re already into a low carb lifestyle, you probably have all of this already, and if not and you just want to try it out, then the ingredients I used are easy to find at your local grocery store. 

So what are you waiting for? Try them out and leave me a message telling me what you think! 

Low Carb Gingerbread Men 

2 1/4 cups Almond Flour 

1 tbsp Cinnamon 

1 1/2 tsp Ground Ginger 

1/4 tsp Ground Cloves 

1/4 tsp Nutmeg 

1/2 tsp Baking Powder 

1/8 tsp Sea Salt 

1/2 cup Brown Swerve Sweetener 

3 Tbsp Butter 

1 Room Temp. Egg 

1 tsp Vanilla 


  1. In a medium bowl, stir together the almond flour, cinnamon, ground ginger, ground cloves, nutmeg, and baking powder. 

  1. In a large bowl, use a hand mixer to beat the butter and Brown Swerve for 1-2 minutes, until fluffy. Beat in the egg and vanilla extract. Beat in the almond flour mixture until a dough forms. 

  1. Form the dough into a ball and refrigerate for at least 30 minutes, or until ready to bake. This is the perfect time to make your frosting! 

  1. Preheat the to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper (you may need to do this twice for all the cookies). 

  1. Place the ball of dough between two large pieces of parchment paper. Roll out to 1/4 in (.6 cm) thickness. Use cookie cutters to cut out cookie shapes and transfer them to the parchment paper. When you've cut out all the shapes you can, re-form the remaining dough into a ball, roll it out again, and repeat, until you've used up all the dough. 

  1. Bake for 10-15 minutes, until golden on the edges. Cool on the cookie sheet before handling or frosting. (Just a quick FYI here; I recommend starting at 5 minutes and going from there. My oven runs hot and we burnt the first batch! Low carb can be a bit more tricky to cook so watch for dark brown edges and pull them out immediately.) 

Each cookie comes out to about 1.4  net carbs! That’s basically nothing! 

Here’s the recipe for the frosting (also taken from Wholesum Yum) , in case you’re wondering. I didn’t add any heavy cream to mine, but you may want to, depending on how thick you like your frosting. 


4 oz. Cream cheese, softened and cut into cubes 

2 Tbsp Softened Butter 

½ cup Powdered Swerve 

1 tsp Vanilla 

1 Tbsp Heavy Cream (if needed) 

  1. Use a hand mixer to beat together the cream cheese and butter, until fluffy. 

  1. Beat in the sweetener and vanilla, until well incorporated. 

  1. Add Heavy Cream if needed for desired consistancy.  

  1. Add food coloring to make it festive for decorating! 

You can have 2 Tablespoons of this frosting for only 1 Net carb! 



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