Keto Gingerbread Cream Cheese Bites

If you like gingerbread cookies but hate the effort that goes into making them.. then this recipe is for you!

These Keto Gingerbread Cream Cheese Bites are delicious!! They are definitely not your average no bake keto fat bomb or keto ball recipe.

These little gingerbread bites are made using my low carb keto caramel sauce.

But for this recipe we use Sukrin brown as the sweetener rather than the usual powdered monkfruit/erythritol sweetener to get a stronger “brown sugar” flavour.

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This also gives us a darker looking caramel sauce. The caramel sauce provides that almost molasses-like flavour that we often miss in keto gingerbread recipes.

Then we add plenty of spices including, ginger (of course!), cinnamon, nutmeg, allspice and cloves.

For the binder, I used mostly almond flour but added just a touch of coconut flour just to thicken things up a bit. You could just use extra almond flour but I find the coconut flour really brings everything together and seems to almost smooth out the dough a bit.

Once we've rolled this batter into little balls and allowed them to chill for a bit, we can prepare the low carb cream cheese glaze!

The glaze is simply cream cheese, powdered monkfruit/erythritol sweetener, vanilla extract, and a touch of some sort of milk to bring everything together.

Once we coat each little Gingerbread cookie bite in the cream cheese mixture, we can set them on a piece of parchment paper to set. (Just before the sugar free glaze sets, I like to sprinkle a few Stoka Sugar Free Sprinkles (use SAMMYSAM for 20% OFF!)

Ingredients In Keto Gingerbread Cream Cheese Bites

Almond Flour
Coconut Flour
Powdered Monkfruit/Erythritol Sweetener
Vanilla Extract
Sukrin Brown Sweetener
Xanthan Gum
Stoka Sugar Free Sprinkles (optional, use SAMMYSAM for 20% off)

Tips For Making Keto No Bake Gingerbread Fat Bombs

Add 1/2 tsp molasses to your caramel sauce for the ultimate gingerbread flavour for minimal carbs!
Place you're caramel sauce in the fridge to cool it faster.
If you don't have Sukrin brown sweetener, you can just use regular powdered monkfruit/erythritol sweetener or swerve for this recipe.
These are also great with nuts or seeds added!

Tools I Used To Make Keto Cream Cheese Gingerbread Bites

Parchment Paper
Mixing Bowl
Saucepan
Whisk
Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Like This Recipe? I now have a Keto Christmas Desserts Recipe Ebook available for purchase that includes over 50 of my best Christmas recipes along with sauces, frostings, glazes and more!
Like This Recipe? I now have a Keto Christmas Desserts Recipe Ebook available for purchase that includes over 50 of my best Christmas recipes along with sauces, frostings, glazes and more!

How To Store Keto No Bake Gingerbread Balls

Store these Keto Cream Cheese Gingerbread Bites in an airtight container in the fridge for up to 7 days OR freeze in a ziplock between two pieces of wax paper.

Keto Gingerbread Cream Cheese Bites Recipe

Serves: 10

Gingerbread Cookie Dough

1 batch easy keto caramel sauce (*substitute Sukrin brown sugar for the monkfruit sweetener for a richer flavour)
1 cup almond flour, 112g
1 tbsp coconut flour, 7g (or 3 extra tablespoons of almond flour)
1 tsp ginger, ground
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
pinch of salt (1/8 tsp if using unsalted butter in the caramel)

Cream Cheese Glaze

2 tsp cream cheese, softened, 10g
5 1/4 tbsp powdered monkfruit/erythritol sweetener, 63g
1 1/2 – 2 tbsp light cream or low carb milk (heavy cream will require extra to thin out the mixture)
1/4 tsp vanilla extract
Stoka Sugar Free Sprinkles (optional, use SAMMYSAM for 20% off!)

Directions:

Follow my directions for making easy caramel sauce. Remember to use Sukrin brown sweetener instead of powdered monkfruit/erythritol sweetener for a richer flavour. You can also add 1/2 tsp molasses for minimal additional carbs and an even more intense flavour!
Set the caramel sauce aside to cool.
Meanwhile, whisk together your almond flour, coconut flour, spices and salt in another bowl (as you can see in the photos, I didn't even bother with a second bowl, lol).
Once the caramel sauce has cooled to room temperature and thickened, add the dry ingredients and stir until you get a thick batter.
Roll the batter into balls and place them on a parchment lined plate. Place the place in the fridge or freezer for 1-2 hours uncovered to let them firm up.
To make the glaze, whisk together the 4 ingredients including cream cheese, powdered monkfruit erythritol sweetener, light cream or low carb milk and vanilla extract in a small bowl. Continue to whisk until smooth (it should be quite thick but you can add a touch of additional milk/cream if you find it difficult to work with).
Roll the chilled gingerbread bites in the cream cheese glaze until fully coated. (I like to use a small spoon for this).
Place the coated gingerbread bites back on the parchment lined plate and back in the fridge or freezer to set for another 1-2 hours. Then enjoy!

(These can be served at room temperature or chilled if you prefer)

Nutrition for 1/10th of recipe: 141 calories | 13.5g fat | 1.2g NET carbs | 2.6g protein | 1.4g fiber

Store these Keto Cream Cheese Gingerbread Bites in an airtight container in the fridge for up to 7 days OR freeze in a ziplock between two pieces of wax paper.

Like This Recipe? I now have a Keto Christmas Desserts Recipe Ebook available for purchase that includes over 50 of my best Christmas recipes along with sauces, frostings, glazes and more!

Print Recipe

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Keto Gingerbread Cream Cheese Bites

Prep Time30 mins

Refrigeration2 hrs

Total Time2 hrs 30 mins

Course: Dessert, Snack

Keyword: Keto Christmas, keto fat bomb, keto gingerbread

Servings: fat bombs

Calories: 141kcal

Ingredients

Gingerbread Cookie Dough

1 batch easy keto caramel sauce *substitute Sukrin brown sugar for the monkfruit sweetener for a richer flavour
1 cup almond flour 112g
1 tbsp coconut flour 7g (or 3 extra tablespoons of almond flour)
pinch of salt 1/8 tsp if using unsalted butter in the caramel
1 tsp ginger ground
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves

Cream Cheese Glaze

2 tsp cream cheese softened, 10g
5 1/4 tbsp powdered monkfruit/erythritol sweetener 63g
1 1/2 - 2 tbsp light cream or low carb milk heavy cream will require extra to thin out the mixture
1/4 tsp vanilla extract
Stoka Sugar Free Sprinkles optional, use SAMMYSAM for 20% OFF

Instructions

Follow my directions for making easy caramel sauce. Remember to use Sukrin brown sweetener instead of powdered monkfruit/erythritol sweetener for a richer flavour. You can also add 1/2 tsp molasses for minimal additional carbs and an even more intense flavour!
Set the caramel sauce aside to cool.
Meanwhile, whisk together your almond flour, coconut flour, spices and salt in another bowl (as you can see in the photos, I didn't even bother with a second bowl, lol).
Once the caramel sauce has cooled to room temperature and thickened, add the dry ingredients and stir until you get a thick batter.
Roll the batter into balls and place them on a parchment lined plate. Place the place in the fridge or freezer for 1-2 hours uncovered to let them firm up.
To make the glaze, whisk together the 4 ingredients including cream cheese, powdered monkfruit erythritol sweetener, light cream or low carb milk and vanilla extract in a small bowl. Continue to whisk until smooth (it should be quite thick but you can add a touch of additional milk/cream if you find it difficult to work with).
Roll the chilled gingerbread bites in the cream cheese glaze until fully coated. (I like to use a small spoon for this).
Place the coated gingerbread bites back on the parchment lined plate and back in the fridge or freezer to set for another 1-2 hours. Then enjoy!

Notes

Ingredients Links

Almond Flour
Coconut Flour
Powdered Monkfruit/Erythritol Sweetener
Vanilla Extract
Sukrin Brown Sweetener
Xanthan Gum

Tips

Add 1/2 tsp molasses to your caramel sauce for the ultimate gingerbread flavour for minimal carbs!
Place you're caramel sauce in the fridge to cool it faster.
If you don't have Sukrin brown sweetener, you can just use regular powdered monkfruit/erythritol sweetener or swerve for this recipe.
These are also great with nuts or seeds added!