Low carb gingerbread cookies recipe

Low-Carb Gingerbread Cookies

Christmas time: The time to reflect

Every year, the Christmas spirit takes me back to think about the past a little. I sometimes take the time to think about the year which is about to finish, but the oldest, the childhood memories are the strongest. Being home for the holidays or taking a stroll through a Christmas market in a charming European town, I tend to somehow blend my inner child with my childhood grandma figure.

Low carb gingerbread cookies recipe

The child inside wants to dwell on the Christmas scent forever, and the grandma inside wants to bake cookies. Gingerbread cookies, honey cookies, or any type of cookies that include lots and lots of spices which will bring out the Christmas scent my inner child wants to bathe in. And so the circle goes: I bake the cookies, I bathe in the scent of the cookies, and I eat the cookies. Not alone of course, the whole family adores them. Very much so. In the last two weeks of December, I stop counting the batches I bake.

Low carb gingerbread cookies recipe

Gingerbread and low-carb

Deciding on what kind of cookies to bake, I usually go for a version of traditional European gingerbread cookies that contain lots of honey. Because I want to make them low-carb, I give up honey and take the best replacement I’ve found so far: Sukring gold syrup. To me, it tastes like a mix of honey, caramel and maple syrup, and does a great job of keeping the dough dense and willing to be rolled out without falling apart.

Low carb gingerbread cookies recipe

The spices I put in are a blend of gingerbread spices that you can combine on your own or get an already blended mix. Lately, I’ve been doing the latter. I’ve stopped complicating with making my own spice blends because it takes half the time of making a recipe! And time is just too precious. If I could wish for anything in the world as a Christmas present, I would wish for having more time.

Making these cookies …

… is unbelievably quick, simple, and fun! But before some of you come forward with questions about replacing or leaving out individual ingredients, I’ll take the first word and explain a couple of things. I’ve already told you about the spice blend that I wouldn’t want to replace with, let’s say, cinnamon alone because I wouldn’t want to lose the beauty of the whole Christmas spirit that the rich blend of spices brings. Next, I wouldn’t try to replace the gold IMO syrup with anything else (unless you are willing to use honey or molasses) because it plays an important role in binding the dough and adding the right flavor. You could, in theory, use plain IMO syrup, but you’d lose the flavor. In the end, yes, xanthan gum is also an important ingredient, because it makes the dough willing to roll out without falling apart.

Low carb gingerbread cookies recipe

I’m not telling you to make perfect gingerbread cookies. If I lacked some of the above ingredients, I’d improvise and risk making crumbly cookies. After all, the taste is what matters (if you don’t own a Michelin star restaurant). When the dough tastes good when raw, it should taste good when baked. After all, it is Christmas time when everything should be about being together with the loved ones above anything else. If cookies don’t hold together, good family connections will. Being and doing perfect does not have much to do with that. Being good enough can sometimes be the best and more than enough.

Print Recipe
Low-Carb Gingerbread Cookies
One cookie comes out to be approximately 38 Calories.

Fat: 2.12 g (of which Saturated: 1.1 g, MUFA's: 0.4 g),
Total Carbs: 3.7 g,
Fiber: 2.8 g,
Net Carbs: 0.9 g,
Protein: 2.5 g

Low-Carb Gingerbread Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Cookies
Icing
Prep Time 20 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Cookies
Icing
Low-Carb Gingerbread Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.
    Preheat the oven to 320°F (160°C). Line the bottom of a <a href="http://amzn.to/2BMyvVB" target="_blank">baking pan </a> with <a href="http://amzn.to/2vWYROh" target="_blank">parchment paper</a>.
<br><br>Prepare the dry ingredients: In a large bowl sift the two flours, add <a href="http://amzn.to/2DDoCHR" target="_blank">gingerbread spice blend</a>, and the rest of the dry ingredients. Mix well.
  2. 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.
    Put <a href="http://amzn.to/2CEoDdi" target="_blank">Sukrin gold IMO syrup</a>, <a href="http://amzn.to/2iMVPYz" target="_blank">vanilla extract </a>, and butter into a medium-size pot. While stirring, heat on medium-high just until melted. Set aside and let cool down.
  3. 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.
    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 <a href="http://amzn.to/2CEoDdi" target="_blank">Sukrin gold IMO syrup </a> butter mixture, and knead with your hands until you get a uniform dough.
  4. 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.
    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 <a href="http://amzn.to/2vWYROh" target="_blank">parchment paper</a>. Roll out until 1/2 inch (1/4 cm) thick. Use <a href="http://amzn.to/2CEuhvY" target="_blank"> cookie cutters </a> to create the shapes. Place each onto the <a href="http://amzn.to/2BMyvVB" target="_blank">baking pan</a>. Repeat the rolling and cutting out steps until you have no dough left.
  5. Bake for about 15 minutes or until the cookies are golden. Remove from the oven and let them cool on a cooling rack.
  6. 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.
    For the icing, using a <a href="http://amzn.to/2Bffj3n" target="_blank"> hand electric mixer</a> mix together the egg white, lemon juice and powdered <a href="http://amzn.to/2eKzzj2" target="_blank">erythritol</a> in a small bowl. Using a <a href="http://amzn.to/2D7cVJp" target="_blank"> piping bag </a>, decorate the cookies anyway you wish.
  7. Once the cookies are chilled, place them into an airtight container and store for up to 10 days (if you can - I dare you! 😉
    Once the cookies are chilled, place them into an airtight container and store for up to 10 days (if you can - I dare you! ;)
Recipe Notes

 


Low carb gingerbread cookies recipe

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