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This recipe for keto-friendly gingerbread cookies is perfect if you’re on a ketogenic diet but still want to savour the traditional flavour of gingerbread during the holidays. With fewer carbohydrates than traditional gingerbread, these cookies nonetheless have the warm, spicy flavours. Crafted using almond flour and a sweetener that is permitted for keto, they are an excellent means to savour without upsetting your ketogenic diet.
Ingredients: ¼ cup coconut flour and 2 cups almond flour
½ cup softened butter
½ cup monk fruit sweetener, or erythritol
One big egg
two teaspoons of ground ginger
1 teaspoon powdered cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
One teaspoon of baking powder
One teaspoon vanilla extract
1 tablespoon almond milk without sugar
A small amount of salt
Guidelines:
Preheat the oven: To start, set the temperature to 350°F (175°C). Put parchment paper on a baking sheet to stop the cookies from sticking.
To make the dry ingredients, put the almond flour, coconut flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt in a medium-sized basin. To guarantee that the spices and baking powder are distributed evenly, whisk the ingredients together.
Mix the Wet Ingredients: Using a large bowl, cream the softened butter and keto sweetener until they become light and fluffy. This is a separate bowl. Your cookies will have a light texture because of this technique, which helps to mix air into the butter. Next, whisk in the egg, almond milk, and vanilla essence until creamy and well mixed.
Mix the Mixtures: Stir well after adding the dry components to the wet ones one at a time. The dough could be a little sticky, but it should come together easily.
Chill the Dough: Place the dough in the refrigerator for about 30 minutes, covered with plastic wrap, to achieve the optimum texture and to facilitate rolling out the dough. This stage permits the spices to infuse and helps to firm up the dough.
Roll and Cut the Cookies: After the dough has solidified, divide it into two equal pieces of parchment paper and roll it out to a thickness of about ¼ inch. Cut the dough into Christmas forms like stars, trees, and gingerbread men using your favourite cookie cutters. For round cookies, you may also just form the dough into little balls and gently flatten them.
Bake: Arrange the cut-out cookies with some space between them on the baking sheet that has been prepared. Preheat the oven and bake for 10 to 12 minutes, or until the sides are golden brown. They will continue to solidify as they cool, so take care not to overbake them.
Cool: Let the cookies cool for approximately five minutes on the baking sheet, then move them to a wire rack to finish cooling. The cookies firm up during the cooling process, which makes them simpler to handle.
Optional Icing: Combine ½ cup powdered erythritol with a couple drops of water or almond milk to get a drizzle-worthy consistency for a keto-friendly frosting. For added flavour, try adding a small amount of vanilla extract or a pinch of cinnamon. After the gingerbread cookies have cooled, use this frosting to decorate them.
Nutritional data for each cookie:
85 calories
7g of fat
3g of carbohydrates (or 1g of net carbs)
2g of fibre
2g of protein
Why This Recipe Is Ideal for Keto Cookies:
These cookies are naturally low in carbohydrates due to the use of almond and coconut flours, and they are high in good fats from the butter and egg, which are necessary to maintain ketosis. This kind of gingerbread is made with erythritol or monk fruit sweetener, which are low-carb substitutes that don’t raise blood sugar levels, as opposed to typical versions that call for a lot of sugar and molasses.
With none of the guilt, these keto-friendly gingerbread cookies bring back all the nostalgia and cosiness of the holidays. These cookies are a wonderful addition to your collection of keto recipes, whether you’re baking them for a Christmas party, treating yourself, or sharing them with loved ones. They have a crunchy outside, a soft interior, and are packed with warming spices like cloves, cinnamon, and ginger.
This recipe’s adaptability makes it easy to customise; you may add nuts or chocolate chips that are keto-friendly for an added twist, or you can simply change the amount of spice to suit your taste. You’ll find that making these cookies is a must for your low-carb, keto-friendly holiday baking repertoire. These make the ideal holiday treat when paired with a nice cup of tea or coffee!