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Recipe How To: Keto Gingerbread Cookies!
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Keto Gingerbread Cookies – gingerbread men cookies are a classic holiday favorite perfect for baking season. Made with low carb ingredients and perfectly spiced with cinnamon, ginger, and molasses. This video has it all, We will go through making super-fast, east and Tasty gingerbread cookies!
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 25 servings (approximately 50 cookies)
Calories 139 kcal
4 cups almond flour
1 cup Swerve Sweetener
1/4 cup coconut flour
2 tbsp ground ginger
1 tbsp ground cinnamon
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
1/2 tsp ground cloves
2 large eggs
1/4 cup coconut oil (or butter) melted
1 tbsp Yacon syrup (can use molasses instead)
1 tsp vanilla extract
1 cup powdered Swerve Sweetener
1 tbsp egg white powder
1/4 cup water, room temperature (more to thin out as necessary)
For the cookies, preheat the oven to 275F and line two baking sheets with parchment paper.
In a large bowl, whisk together almond flour, sweetener, coconut flour, ginger, cinnamon, baking powder, xanthan gum, salt, and cloves.
Stir in eggs, coconut oil, Yacon syrup, and vanilla extract until dough comes together.
Divide dough in half and turn out the first half onto a large piece of parchment paper. Top with another piece of parchment and roll out about 1/4 inch thick.
Use cookie cutters to cut into desired shapes and gently loosen and lift with an offset spatula. Place onto prepared baking sheets.
Gather up scraps and reroll until too little is left to roll out. Repeat with the second half of dough.
Bake 20 minutes or until golden brown and just firm to the touch. Remove and let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
For the royal icing, in a medium bowl, whisk together powdered sweetener and egg white powder. Add water and stir until smooth. Add more water 1 teaspoon at a time until desired consistency is achieved.
Pipe icing onto cooled cookies and let sit 30 minutes or longer.
*For crisper cookies, bake at 225F for 50 to 60 minutes. Remove from oven and let cool. They will crisp up as they cool
This recipe wouldn’t be possible with the help of the amazing people at Alldayidreamaboutfood.com