Low-Carb Gingerbread Cookies
- 3 tablespoons spice mix (gingerbread)
- 1/2 cup coconut flour (gingerbread)
- 2 cups almond flour (gingerbread)
- 1/2 cup erythritol
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 dash salt
- 1 tablespoon lemon zest
- 2 large eggs (gingerbread)
- 3 1/2 ounces butter
- 4 ounces syrup (gingerbread)
- 1 teaspoon vanilla extract
- 1/2 large egg whites
- 1 teaspoon lemon juice
- 1/2 cup erythritol (gingerbread)
- Preheat the oven to 320°F (160°C).
- Line the bottom of a baking pan with parchment paper.
- Prepare the dry ingredients: In a large bowl sift the two flours, add gingerbread spice blend, and the rest of the dry ingredients.
- Mix well.
- Put Sukrin gold IMO syrup, vanilla extract , and butter into a medium-size pot.
- While stirring, heat on medium-high just until melted.
- Set aside and let cool down.
- Scramble the eggs and add to the flour mix.
- Using a spatula or your hands, mix the eggs into the flour until well incorporated.
- Add the Sukrin gold IMO syrup butter mixture, and knead with your hands until you get a uniform dough.
- You will probably want to distribute the dough into 3 batches.
- Accordingly, separate the dough into 3 equal pieces.
- Take one piece and place between two sheets of parchment paper.
- Roll out until 1/2 inch (1/4 cm) thick.
- Use cookie cutters to create the shapes.
- Place each onto the baking pan.
- Repeat the rolling and cutting out steps until you have no dough left.
- Bake for about 15 minutes or until the cookies are golden.
- Remove from the oven and let them cool on a cooling rack.
- For the icing, using a hand electric mixer mix together the egg white, lemon juice and powdered erythritol in a small bowl.
- Using a piping bag , decorate the cookies anyway you wish.
- Once the cookies are chilled, place them into an airtight container and store for up to 10 days (if you can - I dare you! ????
Originally posted 2019-02-20 18:29:19.