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3.50 — Votes 4 votes

Paleo Gingerbread House

The complete guide to your own Paleo DIY Gingerbread house!
Prep Time30 minutes
Cook Time15 minutes
Chill Time12 hours
Total Time12 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 8 Servings
Author: Amber Goulden


Paleo Gumdrops

  • 1 cup fresh fruit and vegetables

--Pink Gumdrops: strawberries & cranberries

    --Purple Gumdrops: blueberries

      --Yellow Gumdrops: mango

        --Green Gumdrops: green apple and spinach

        • 2 tablespoons maple syrup
        • 3/4 cup water
        • 1/4 cup lemon juice {optional use water if you don't like sour}
        • 5 tablespoons gelatin

        Paleo Gingerbread Cookies

        • 3 cups almond flour
        • 1 teaspoon ground ginger
        • 1 teaspoon cinnamon
        • 1/2 teaspoon cloves
        • 1/2 teaspoon kosher salt
        • 1/2 teaspoon baking soda
        • 1/2 cup blackstrap molasses warmed slightly
        • 2 tablespoons maple syrup
        • 2 tablespoons extra virgin coconut oil melted
        • 1 egg
        • 1/2 cup arrowroot flour {for rolling out dough}

        Gluten-Free & All-Natural Royal Icing

        • 6 tablespoons cage-free egg whites
        • 2 teaspoons fresh lemon juice
        • 3 cups sifted powdered sugar


        Paleo Gumdrops:

        • Blend all ingredients together and either pipe into a gumdrop-shaped ice cube tray or pour onto a plastic wrap-lined baking sheet.
        • If using an ice tray, freeze overnight then break out of mold. Store in an uncovered container in the refrigerator until day of use.
        • If using a baking sheet, let set in refrigerator overnight then cut circles out and store in an uncovered container in the refrigerator until day of use.
        • On house construction day, place on counter so that they completely dry which will help them adhere to the frosting.

        Paleo Gingerbread Cookies:

        • Whisk all dry ingredients together and in a separate bowl, whisk all the wet. Add the wet to the dry and stir until evenly combined. Wrap in plastic wrap or parchment paper and set in refrigerator to cool and harden for either 4 hours or overnight.
        • On a large piece of parchment paper well dusted with arrowroot flour, start rolling out the dough until it’s ¼” thick. Use gingerbread house stencils to measure and cut pieces. Carefully place on parchment paper-lined baking sheet. Resize with stencils on baking sheet if necessary.
        • Bake at 350 F for 15 minutes. Let cool completely on baking sheet before moving. When cooled, transfer to a wire baking rack to cool and firm overnight.

        Gluten-Free & All-Natural Royal Icing:

        • On high speed, whisk the egg whites and lemon juice together until they form a thick foam. On low speed, carefully add spoonfuls of the 3 cups of powdered sugar until all is combined. Turn speed up to high and whisk for 6 minutes.
        • Transfer to piping bag, color in bowls, or store in an airtight container in the refrigerator for up to three days.


        • On a platter or plate, pipe frosting with a star-shaped tip to form the outline of one piece of the gingerbread house. Place the piece and hold in place until firm {about 1 minute}. Pipe the bottom of the next piece and siding with original. Place piece and hold. Continue until all four foundation pieces are set. Pipe the roofline with a generous amount of frosting and place roof pieces at the same time. Hold in place until set {about 2 minutes}.
        • Using a small circular tip, pipe all decorative accents on house. Decorate with gumdrops and Enjoy Life chocolate chips, as you like! Cut the gumdrops in half for a smaller application.
        • Store on counter and enjoy.


        Calories: 596kcal | Carbohydrates: 86g | Protein: 15g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 260mg | Potassium: 400mg | Fiber: 5g | Sugar: 68g | Vitamin A: 33IU | Vitamin C: 14mg | Calcium: 160mg | Iron: 3mg