Keto Gingerbread Men

This content originally appeared on Caroline’s Keto Kitchen. Republished with permission.

These little guys make me smile. I decided to make some happy, some surprised, some unamused and some upset, because where’s the fun in 40 uniform cookies?!

Keto Gingerbread Men

These classic gingerbread men cookies are fun to decorate and perfect for your low-carb Christmas platter.


  • 1 bag Lolli's Gingerbread Cookie Clusters
  • 1 egg (large)
  • 8 tbsp salted butter (melted)
  • 1 tsp vanilla
  • 2/3 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup brown sugar substitute
  • 1 tbsp xanthan gum
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda


  • 8 tbsp salted butter (softened)
  • 1 tsp vanilla
  • 1 cup powdered Swerve
  • ~2 tbsp heavy whipping cream (may need slightly more or less to get desired icing consistency)
  1. Place the bag of Lolli’s, large egg, 8 tbsp of melted butter and 1 tsp vanilla in a blender/NutriBullet/Magic Bullet and blend until smooth.
  2. Transfer mixture to a large bowl and add the almond flour, coconut flour, brown sugar substitute, xanthan gum, cinnamon, baking powder and baking soda. Stir well.
  3. Pre-heat oven to 350 degrees.
  4. Roll out the cookies dough on wax paper. (I used a top sheet too since the dough is pretty greasy, but you don’t have to since it’s not at all sticky). I recommend rolling it to roughly 1/3 inch thickness.
  5. Use a gingerbread man cookie cutter to cut out all of your men. Continue re-rolling the dough until all of your dough has become men.
  6. Line the gingerbread men on a cookie sheet. (The cookies don’t rise or spread that much, so you’re okay putting them closer together than pictured).
  7. Bake cookies for about 14 minutes or until done. I recommend rotating your cookie sheet in the oven halfway if your oven doesn’t cook evenly.
  8. Remove cookie sheet from the oven and allow cookies to cool fully.
  9. Meanwhile, make the icing. Mix together the softened butter, vanilla, powdered Swerve and heavy whipping cream.
  10. Once cookies are cooled, decorate them! I used icing bags and a bit of food coloring.

The following facts are for one gingerbread man, but keep in mind yours may differ based on the size of your cookie cutter and amount of icing used.

Keto Gingerbread Men Recipe


No-Bake Sugar-Free Low-Carb Peppermint Cheesecake Pie

This content originally appeared on Sugar-Free Mom. Republished with permission.

Peppermint Cheesecake

If you’re a lover of cheesecake, is there anything better than enjoying a creamy slice? Only one that is no-bake, sugar-free, gluten-free, low-carb and keto and tastes like Christmas in pie form!

This no-bake cheesecake pie takes very little time in the kitchen and is just in time for Christmas! Peppermint flavor throughout the cheesecake and well as the topping!

I love my Pecan Snowball cookies for the holidays and gift-giving of course, but we all know when it comes to Christmas parties, desserts like this pie are what people gravitate to. It’s festive and decorative with cracked candy canes on top and it screams the holidays to me.

Nut-Free Keto Crust

The great thing about this pie is that you can easily adapt it to how much or how little peppermint you’d like to use. And the same goes for the sweetness. Always add the small amount I recommend then taste and adjust. If you’re worried about it being too sweet, since I do have a well-known sweet tooth, reduce the amount I’ve suggested then taste again and adjust.

The crust is a nut-free option as my youngest has a tree nut allergy. Using almonds in place of the sunflowers I’ve used is a fine substitution.

No-Bake Sugar-Free Peppermint Cheesecake Pie

This incredibly easy sugar-free low-carb keto peppermint cheesecake pie is a no-bake sensation and will be your favorite dessert to make for the holidays with family and friends. This is also nut-free.


  • 2  cups sunflower seeds (or almond meal)
  • 1/3  cup unsweetened cocoa powder
  • 4 tbsp butter softened
  • 1/4 tsp salt
  • 1/4 cup Swerve sweetener


  • 16 ounces cream cheese room temp
  • 1 tsp peppermint liquid stevia
  • 1 tsp peppermint extract
  • 1/4 tsp salt
  • 1 cup heavy cream


  • 1/2 cup heavy cream
  • 1/2 tsp peppermint liquid stevia
  • 1/4 tsp peppermint extract

Optional Topping

  • 1/2 cup sugar-free candy canes crushed


  1. Prepare the no-bake crust by placing all ingredients into a food processor. Process until the mix is a fine crumb consistency.
  2. Taste the crust and add more sweetener, as needed. Spread into a 9-inch pie dish. Set aside.


  1. Place all filling ingredients, except heavy cream, into a stand mixer and blend on high until smooth. Taste and add more stevia as needed.
  2. Pour heavy cream into a new bowl and use an electric mixer to blend on high until all whipped in texture. Fold this whipped cream into the cream cheese filling. Spread this into the pie crust.


  1. Add all topping ingredients into stand mixer, except crushed candy canes, if using. Blend on high until whipped. Taste and adjust stevia, if needed.

  2. Spread this over the cheesecake filling. Top with crushed peppermints if desired. Refrigerate pie for 3-4 hours or overnight.

  1. Almond meal may be substituted for sunflower seeds in the crust, barring nut allergy issues.
  2. If fat is a concern, simply swap the regular cream cheese for a reduced-fat option.
  3. There are naturally occurring sugars in dairy products. While there are no added sugars in this recipe, the 1.1 grams of sugar per serving are from the dairy products used.


No-Bake Sugar-Free Low-Carb Peppermint Cheesecake Pie Recipe