Its Christmas and so its time for celebration. Celebration means its always with sweets. When you are on a low carb diet, its better to go for sugar free cookies instead of high carb sweet. So try these sugar and gluten free gingerbread cookies.
No surprise, Almond flour/meal is the main flour replacement in low carb. You can buy best quality flour, but I usually make my own. Check my method of making almond meal.
Erythritol as Sweetener:
The sweetener I used here is Erythritol. There are many other natural sweeteners, you can use a blend of stevia and erythritol. Erythritol measures spoon for spoon in place of regular white sugar. So its easy to use it for baking.
I used 4 tbsp of erythritol here, you can always adjust the amount of sweetness according to your taste.
If the dough is too sticky add more almond flour/meal, if dry add a little bit of water. The dough is a bit tricky to roll out, so place it in between 2 parchment paper and roll it.
The Classic Gingerbread Cookies is decorated with Royal icing. Here I used Dark chocolate for decorating.
This Sugar & gluten free gingerbread tastes as classic gingerbread cookies. Perfect for a low carb celebration.
- 50 g Butter
- 3 tbsp Erythritol or more
- 1 Egg
- 150 g Almond Meal
- 2 tbsp Coconut flour
- 1 tbsp Psyllium husk powder
- 1 tsp Ginger Powder
- 1 tsp Cinnamon Powder
- 1/2 tsp Salt
- 1/2 tsp Vanilla extract
Beat Butter and sweetener to pale color.
Add egg and vanilla extract. Beat until incorporated.
Add the dry ingredients and mix well.
If the dough is too sticky, add more almond flour. If its too dry add a bit of water.
Place the dough in a parchment paper and place another paper on top and then roll it. Remove the parchment paper and cut in required shape.
Place everything on a lined tray and bake for 15 min or until its brown around the edges.
If you would like it more crispy then bake for 2 more minutes.