These Keto Gingerbread Thumbprint Cookies are everything you want in a cozy holiday treat—warm spices, a soft but sturdy cookie, and a creamy center.
They’re low-carb, naturally gluten-free, and taste just like the holidays. No one will believe they’re keto.
Super easy to make, and the dough is so good, it almost doesn’t make it to the oven!
Why I Love This Recipe
I started making these when I first went keto around the holidays and was desperate for something nostalgic that still fit my macros. I was shocked by how legit they tasted. Like real-deal holiday cookies—spiced, soft, creamy in the middle.
- You don’t miss the sugar at all
- They’re great with coffee
- They freeze beautifully
- No one will know they’re keto
- Super easy to customize with different fillings
What You’ll Need
- 2 cups blanched almond flour
- 1/2 cup golden erythritol (or your favorite brown sugar substitute)
- 1/4 cup coconut flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp unsweetened almond milk
- 2 oz cream cheese, softened
- 1 tbsp powdered erythritol (for the filling)
- Optional: extra powdered erythritol for dusting
Pro Tips
- Chill the dough for 15–20 minutes if it feels sticky before scooping
- Use the back of a round measuring spoon for the thumbprint if you don’t want to use your thumb
- Let the cookies cool before adding the filling so it doesn’t melt
- Don’t skip the salt—it brings out the spice flavors
- Dust with powdered erythritol right before serving for a pretty finish
Tools Required
- Mixing bowls
- Hand mixer or whisk
- Silicone spatula
- Measuring cups and spoons
- Cookie scoop
- Baking tray
- Parchment paper
- Small spoon or measuring spoon (for thumbprint)
Substitutions and Variations
- Swap cream cheese for almond butter or sugar-free raspberry jam
- Use pecan flour instead of almond flour for a nuttier flavor
- Add a dash of molasses if you’re not strict keto—just 1/2 tsp for flavor
- Sub coconut oil for butter if dairy-free
Make Ahead Tips
- You can make the dough 2 days ahead and keep it in the fridge
- Baked cookies can be stored in the freezer (unfilled) for 1 month
- Fill just before serving for best texture
Cooking Instructions
Step 1: Mix the dry ingredients
In a large bowl, mix 2 cups almond flour, 1/2 cup golden erythritol, 1/4 cup coconut flour, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/4 tsp baking soda, and 1/4 tsp salt until fully combined.
Step 2: Mix the wet ingredients
In a separate bowl, whisk together 1/4 cup melted butter, 1 egg, 2 tsp vanilla extract, and 2 tbsp unsweetened almond milk until smooth.
Step 3: Combine wet and dry
Pour the wet ingredients into the dry and stir with a spatula until a soft dough forms.
Step 4: Scoop and shape
Scoop dough using a cookie scoop (about 1 tbsp per cookie) onto a parchment-lined baking tray. Press a thumbprint into each center.
Step 5: Bake
Bake at 350°F (175°C) for 10–12 minutes until edges are set and bottoms are slightly golden. Let cool completely.
Step 6: Make the filling
In a small bowl, beat 2 oz softened cream cheese with 1 tbsp powdered erythritol until smooth.
Step 7: Fill the cookies
Spoon the cream cheese filling into each cooled thumbprint center.
Step 8: Dust and serve
Lightly dust with powdered erythritol if desired and serve.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 5 days
- Freeze unfilled cookies for up to a month
- Refill with cream cheese before serving
Servings and Time
Servings: 16 cookies
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: ~30 minutes
Macros per cookie (approx.)
- Calories: 110
- Fat: 10g
- Net Carbs: 2g
- Protein: 3g
Why This Recipe Works (Quick Science)
Almond flour gives a soft, cakey texture without gluten. The erythritol browns a little like sugar, and the coconut flour helps bind the dough. Cream cheese filling adds richness and cuts the spice a bit for balance. Chilling the dough or baking low and slow helps prevent spreading.
Common Mistakes
- Not pressing deep enough in the center—go almost to the tray
- Overbaking—they should still be soft in the middle
- Adding filling while cookies are warm—it melts and gets runny
- Using granulated erythritol in the filling—it stays gritty
What to Serve With
- Hot coffee or spiced tea
- Keto eggnog or a sugar-free chai latte
- A little bowl of fresh berries on the side
- Crushed walnuts or pecans sprinkled on top
FAQ
Can I use another flour instead of almond?
Not really for this one—almond flour gives the best texture. Coconut flour alone won’t work.
Can I make this dairy-free?
Yes—use coconut oil instead of butter and skip the cream cheese or sub with a dairy-free version.
Do they freeze well?
Yes, freeze the cookies unfilled. Thaw and fill before serving.
Why do my cookies crack?
That’s okay—it means they’re holding their shape. A few cracks are normal.
Final Thoughts
These keto gingerbread thumbprint cookies bring all the cozy spice flavor without the sugar crash. They’re soft, flavorful, and that creamy center is just perfection. Make a batch, share them, or keep them all for yourself—I won’t judge. Don’t forget to come back and let me know how yours turned out or drop your questions in the comments!
