Gluten Free & Keto Gingerbread Cereal 🍪 (2024)

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 aromaticand 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 supernice 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.

The Flours

Gingerbread cookies are traditionally a wheat cookie. To make them gluten free and keto, we found that super fine almond flourdid a killer job (solo!). Add a touch of xanthan gum, and we’re golden.

In terms of brands, for the almond either Anthony’sor 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 twoof blackstrap molassesaddsa tonne of umami and improves browning.

Keep in mind that blackstrap molassesis considered a low glycemic sugar. Oneteaspoon (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 bea 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!)!