• See the notes section below for expert tips and ingredient notes before you begin.

  This cookie dough needs to rest in the refrigerator for several hours, it's best left overnight, so be sure to leave yourself enough time.

Prepare the dough

• Add almond flour to a medium mixing bowl and whisk to remove all of the clumps. Whisk in the cinnamon, ground ginger, nutmeg, all spice, sea salt, baking powder and xanthan gum until fully combined, then set aside.
• In another medium sized mixing bowl, whip the unsalted butter using an electric beater until fluffy. Mix in the sukrin gold until fully combined, scraping the bowl in between each addition. Beat in an egg and yes, the mixture will appear 'broken' which is totally normal, just continue to mix until the egg is incorporated.
• Beat in the molasses or yacon syrup and the vanilla extract. Fold the dry into the wet until it becomes a soft dough. Cover the bowl and refrigerate for several hour or better yet, overnight.

Bake the keto gingerbread cookies

• When the dough has chilled long enough, heat the oven to 300° and line a baking sheet with parchment paper or a non stick baking mat.
• Place the dough onto a piece of wax paper and cover with another piece of wax paper. Roll out the dough until it is roughly 1/4" thick. Cut out shapes using a cookie cutter, remove the extra dough from around the cookies and place it back in the fridge to keep it cool. Use an offset spatula to move the cookies to the baking sheet, being sure to leave room in between for spreading during baking.
• Bake in the preheated oven for 7-10 minutes, depending on the size and thickness of each cookie, until the bottoms have browned a little bit. Allow the keto gingerbread cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
• Continue to roll out the dough and cut more cookies, always being sure to keep the dough in the fridge in between batches, until all of the dough has been used up. You should get about 16 cookies. Allow the cookies to fully cool before decorating.

Optional Icing

• In a small bowl combine the heavy whipping cream and clear vanilla extract. If you wish to dye your icing a colour, now is the time to mix in a little gel food colouring of choice. Once fully combined, mix in the powdered sweetener, a little bit at a time, until the desired consistency has been reached, about 1/4 cup.
• Scrape into a piping bag with a small tip, or use a disposable piping bag and cut a little hole at the end. Decorate as you wish! Allow the icing to set for a few hours to dry before stacking these keto gingerbread cookies.. we don't want squished faces, do we?