These Baby Yoda Keto Gingerbread Cookies were the result of a “cookie hack” posted on IMGUR recently. I had planned to make Gingerbread MEN this week, but who can resist making a Baby Yoda cookie??
I wish I could take credit for the idea of modifying the cookie cutout shape from an angel cookie cutter, but I cannot. That credit goes to an IG post by Katy @atakturk.
All I did was change the cookie type from sugar cookie to gingerbread cookie and ketofied it! That’s the beauty of the keto diet! Simple swaps make your favorite comfort foods keto-friendly.
I will never claim to be an expert decorator, and my Baby Yoda cookies don’t look nearly as great as Katy’s.
When I mentioned that I “tried to make them look as good as the original’s”, my husband responded with, “Trying was your first mistake, in the words of Yoda, Try not, Do or Do Not…there is no try”.
Lesson learned, lol
Nonetheless, the keto gingerbread cookies were a lot of fun to make!
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My Personal Holiday Food Challenge!
For the months of November and December, in honor of all those trying to stay Keto Through the Holidays, I will be posting my favorite holiday food, but ketofied.
Some of the dishes will be new for me, ones I have never ketofied before. I expect some to even be epic failures. But the recipes that are a success, I will certainly share with you.
If all goes well, here are my recipe plans for the months of November and December. As I upload the recipes, I will come back to link them all in the blog posts. If they fail, I will mention that too, or find another recipe.
November Recipes
December Recipes
Chocolate Peanut Butter Layer Fudge
How to Baby Yoda Keto Gingerbread Cookies
***scroll down for printable recipe with ingredient amounts
First, preheat the oven to 275 degrees F. It seems low, but I tried baking these at 325 degrees F and I burned the first two batches.
In a large bowl, whisk together the almond flour, swerve sweetener, coconut flour, ginger, cinnamon, baking powder, xanthan gum, salt, and cloves.
Add the egg, melted butter, Yacon syrup, and vanilla extract, then stir to combine until a nice dough form.
Yacon syrup is a great replacement for molasses in your keto recipes and works perfectly in gingerbread recipes.
Wrap the dough in plastic wrap and chill for at least 30 minutes, but you can leave it up to 24 hours if you’d like to make the dough ahead of time.
Once chilled, roll the dough out to about 1/4-inch thickness between 2 pieces of parchment paper.
Related: Love to bake? You need my keto baking essentials list!
Using an angel shaped cookie cutter, cut out the angles, and then remove the angel heads, leaving a rounded Baby Yoda head. (the angel wings have now become Baby Yoda’s ears).
Bake the gingerbread Baby Yoda’s on a parchment-lined cookie sheet for 10-12 minutes, and just firm to the touch. Keep a close watch on them, because they will burn quickly once they start to brown on the edges.
Allow the gingerbread cookies to cool for 10 minutes, then transfer them to a cooling rack to finish cooling all the way.
While the Baby Yoda Keto Gingerbread Cookies are cooling, beat together the powdered Swerve, cream cheese, and heavy whipping cream in a medium bowl until well combined (about 3-4 minutes with the hand mixer)
Related: Check out my round-up of keto-friendly desserts you won’t believe are keto!
If needed, add lukewarm water in increments of 1 tbsp to thin out the icing.
Divide the icing into 4 bowls and add the food coloring to 3 of the bowls of icing so you end up with Black, White, Green, and Brown icings.
Put each of the 4 colors of icing into pipe bags. This allows for the best control for decorating your Gingerbread Baby Yoda cookies.
A quick disclaimer on the food coloring I used in this recipe. It was NOT natural. I don’t think you can find black food coloring that is natural. I don’t normally use chemical and dye-based food coloring, but for this one recipe, I chose to make an exception.
Hey, it’s only once a year ?
Have you seen the Mandalorian on Disney+ ?? Comment below and let me know what you think of Baby Yoda!
Baby Yoda Keto Gingerbread Cookies
Baby Yoda fans will love this keto gingerbread cookies recipe!!
Ingredients
For the Cookies:
- 2 cups almond flour
- 1/2 cup Swerve Sweetener
- 2 tbsp coconut flour
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1 large egg
- 2 tbsp butter, melted
- 1 tbsp Yacon syrup
- 1 tsp vanilla extract
Royal Icing:
- 1-1/2 cups powdered Swerve Sweetener
- 4 ounces cream cheese, softened
- 1/4 cup heavy whipping cream
- (lukewarm water added in 1 tbsp increments if needed to thin out)
- Black, Brown, and Green Food Coloring (optional)
Instructions
For the Cookies:
- Preheat the oven to 275 degrees F.
- In a large bowl, whisk together the almond flour, swerve sweetener, coconut flour, ginger, cinnamon, baking powder, xanthan gum, salt, and cloves.
- Add the egg, melted butter, yacon syrup, and vanilla extract, then stir to combine until a nice dough forms.
- Wrap the dough in plastic wrap and chill for at least 30 minutes, but you can leave it up to 24 hours if you'd like to make the dough ahead of time.
- Once chilled, roll the dough out to about 1/4 inch thickness between 2 pieces of parchment paper.
- Using an angel shaped cookie cutter, cut out the angles, and then remove the angel heads, leaving a rounded Baby Yoda head. (the angel wings have now become Baby Yoda's ears)
- Bake the gingerbread Baby Yoda's on a parchment-lined cookie sheet for 10-12 minutes, and just firm to the touch. Keep a close watch on them, because they will burn quickly once they start to brown on the edges.
- Allow the gingerbread cookies to cool for 10 minutes, then transfer them to a cooling rack to finish cooling all the way.
For the Icing:
- In a medium-size bowl, beat together the powdered Swerve, cream cheese, and heavy whipping cream until well combined (about 3-4 minutes with the hand mixer)
- If needed, add lukewarm water in increments of 1 tbsp to thin out the icing. I needed about a total of 4 tbsp.
- Divide the icing into 4 bowls and add the food coloring to 3 of the bowls of icing so you end up with Black, White, Green, and Brown icings.
- Put each of the 4 colors of icing into pipe bags. This allows for the best control for decorating your Gingerbread Baby Yoda cookies.
Nutrition Information:
Yield: 24Amount Per Serving: Calories: 97Total Fat: 8.5gCarbohydrates: 3.5gNet Carbohydrates: 2gFiber: 1.5gProtein: 3g
