Low-Carb Gingerbread Biscuits
This recipe for gingerbread biscuits is perfect to make with kids, and to eat with the rest of the family at Christmas, or any time you fancy. Low-Carb and Keto friendly!
Ingredients
- 120 ml Water
- 2 tsp Ground cinnamon
- 2 tsp Ground ginger
- 2 tsp Ground cloves
- 110 g Butter
- 140 g Almond flour
- 160 g Erythritol
- 50 g Coconut flour
- 1 tbsp Ground psyllium husk powder
- 1 tsp Baking soda
- 2 Egg whites (Keep one to the side for the icing)
- 125 g Powdered Erythritol
Instructions
- Mix the water and spices in a small saucepan and bring to the boil.
- Remove from the heat and add the butter. Stir until melted.
- Mix the remaining dry ingredients, before adding the spice mixture and one egg white.
- Mix well and shape the dough into a ball. Cover in clingfilm and place in the fridge overnight to let the flavours mature.
- Preheat the oven to 150°C.
- Place one half of the dough between two pieces of baking parchment. With a rolling pin, flatten the dough until it's about 3mm thick.
- Using cookie cutters, cut the gingerbread biscuits into shapes. Use a spatula to carefully move them to a bakingsheet lined with baking parchment.
- Bake the biscuits for 7 - 9 minutes or until lightly browned.
- Lower the heat to 100°C and continue to bake for about 30 minutes, or until they are crisp.
- Let the biscuits cool completely on a cooling rack before serving or decorating them.
- To make the icing, place one egg white in a bowl and whisk gently until frothy. Gradually whisk in the powdered Erythritol until fully mixed.
- Continue to whisk the icing for 5 minutes, or until the icing holds soft peaks.
- Add the icing to a piping bag, and decorate the biscuits.
Notes
This recipe is for approximately 30 biscuits.
Nutrition
Calories: 70kcalCarbs: 1gProtein: 1gFat: 7g
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