Low-Carb Gingerbread Cookies

Low-Carb Gingerbread Cookies

Ingredients

• 3 tbsp spice mix ((gingerbread))
• 1/2 cup coconut flour ((gingerbread))
• 2 cup almond flour ((gingerbread))
• 1/2 cup erythritol
• 2 tsp baking powder
• 1 tsp xanthan gum
• 1 dash salt
• 1 tbsp lemon zest
• 2 large eggs ((gingerbread))
• 3 1/2 oz butter
• 4 oz syrup ((gingerbread))
• 1 tsp vanilla extract
• 1/2 large egg whites
• 1 tsp lemon juice

Instructions

1. Preheat the oven to 320°F (160°C).
2. Line the bottom of a baking pan with parchment paper.
3. Prepare the dry ingredients: In a large bowl sift the two flours, add gingerbread spice blend, and the rest of the dry ingredients.
4. Mix well.
5. Put Sukrin gold IMO syrup, vanilla extract , and butter into a medium-size pot.
6. While stirring, heat on medium-high just until melted.
7. Set aside and let cool down.
8. Scramble the eggs and add to the flour mix.
9. Using a spatula or your hands, mix the eggs into the flour until well incorporated.
10. Add the Sukrin gold IMO syrup butter mixture, and knead with your hands until you get a uniform dough.
11. You will probably want to distribute the dough into 3 batches.
12. Accordingly, separate the dough into 3 equal pieces.
13. Take one piece and place between two sheets of parchment paper.
14. Roll out until 1/2 inch (1/4 cm) thick.
15. Use cookie cutters to create the shapes.
16. Place each onto the baking pan.
17. Repeat the rolling and cutting out steps until you have no dough left.
18. Bake for about 15 minutes or until the cookies are golden.
19. Remove from the oven and let them cool on a cooling rack.
20. For the icing, using a hand electric mixer mix together the egg white, lemon juice and powdered erythritol in a small bowl.
21. Using a piping bag , decorate the cookies anyway you wish.
22. Once the cookies are chilled, place them into an airtight container and store for up to 10 days (if you can - I dare you! ????