Gingerbread cookies have always been my favorite holiday cookie. In fact, I am pretty certain that my enthusiasm is what made my children fall in love with them too. How else can you explain a child loving a spiced cookie? Something about the fragrance of ginger and cinnamon always put our family in the Christmas mood. Early in December these cookies would always make an appearance, it was my way of signaling that it was time to celebrate the birth of our savior.
Only problem with this lovely tradition, is that once I went low carb I could no longer enjoy my favorite cookie. I can’t lie, I really missed my gingerbread cookies and was pretty sad to let them go. However, with a few good years under my belt baking low carb, I now felt confident that I could come up with a healthy, delicious alternative.
I am happy to report that this tradition is safely back in our lives. This recipe turned out exactly how I had hoped, which means it’s an early Christmas gift for this girl. The recipe produced a firm cookie, important because I hate when the gingerbread heads get loped off when put into a cookie jar. It’s also packed full of flavor, with a hefty dose of spices, just the way we like them. Not as brave as us? Then reduce the spices to your liking.
I added a tablespoon of psyllium powder to the mix to help the cookie firm up and one tablespoon of molasses as a flavor enhancer. The molasses adds a negligible amount of carbs to the entire batch. You can choose to leave out this addition if you can’t afford the extra carbs.
Consider this little recipe a Christmas gift from us!
Low Carb Gingerbread Cookies
Ingredients for cookie dough:
3 cups almond flour
2 cup sugar substitute (I use Swerve)
1 tablespoon of molasses (optional)
3 tablespoons of ginger powder
4 tablespoons of cinnamon powder
¼ teaspoon of salt
¼ teaspoon of clove
½ teaspoon of nutmeg
¼ teaspoon of black pepper (optional)
3 whole eggs
1 teaspoon of vanilla extract
¼ cup softened butter
Ingredients for low carb icing:
¼ cup of Swerve confectioners
1 tablespoon of water or heavy whipping cream
Mix together and apply with a toothpick or pastry bag to fully cooked cookies.
Pre-heat oven to 325 degrees
In a large stand-up mixer beat the sugar substitute, butter, molasses, vanilla extract and eggs together until fully incorporated. Next add all the dry spices. Once fully combined add the almond flour, psyllium powder, baking powder and salt to the mix and beat well.
Spread the low carb gingerbread dough between two parchment paper and use a rolling pin to flatten the dough. Once the dough is flat place it in the fridge for ½ hour to firm up and make it easier to use the cookie cutters.
Place cookie cutouts on a large baking sheet lined with parchment paper. Bake at 325 degrees for 10-15 minutes until cookie is lightly firm to the touch.
Allow the cookies to fully cool before icing them.
Enjoy in good health!
This recipe makes 2 dozen cookies at 3.2 grams of carbs each.
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