Keto Gingerbread Cookies
Get into the holiday spirit with my keto gingerbread cookies! They taste like authentic German Lebkuchen and I've decorated them with sugar free icing.
Servings: 25
Calories: 97kcal
Ingredients
- 2 cups / 200g ground hazelnuts (from about 2 cups of whole shelled hazelnuts without skins)
- 1 cup / 100g almond flour
- ⅓ cup / 60g golden sweetener or sweetener of your choice, use ½ cup for a sweeter dough
- 1 teaspoon bicarbonate of soda
- 2.5 teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ⅓ cup / 75g softened butter
- 1 egg white beaten
Optional Icing
- ½ cup powdered erythritol
- 1 ½ tablespoon water or cream
Instructions
Cookies
- Stir together the dry ingredients in a mixing bowl (hazelnut and almond flour, golden sweetener, spices, bicarbonate of soda).
- Add the soft butter and whisk with an electric mixer until a crumbly dough forms.
- In another bowl, beat the egg white until stiff, then fold through the dough with a spatula until just combined.
- Split the dough into 2 and roll between two sheets of parchment paper. Then chill in the freezer for 15 minutes. This is an essential step! The dough needs to be very cold so it does not stick to the cookie cutter and the cookies are firm enough to be transferred onto a baking tray.
- Preheat the oven to 350F / 180C electric (320F / 160C fan). Line a baking sheet with parchment paper.
- Remove the dough from the freezer. Peel off the top sheet of parchment paper and cut out cookies using a gingerbread man cutter. Use a knife or spatula to carefully lift the cookies onto the baking tray. Re-roll any remaining dough until all the dough is used up. ***see notes
- Bake for 10-12 minutes or until the edges are golden. Rotate the tray if necessary so the cookies brown evenly. Allow to fully cool.
Icing
- Mix the sweetener with and water or cream in a small bowl with a spoon until thick and smooth. Add more powdered sweetener if it is too thin.
- Fill into a piping bag with a fine nozzle or use a ziploc bag and finely snip off the end. Ice and allow to set for 30 minutes.
Notes
Net carbs per cookie: 1.1g. Makes 25 cookies.
Cookie size: 9 x 7 cm, cookie weight: 20g.
***If the dough warms up too much to cut neatly again just pop it back in the freezer.
A brown sugar replacement such as Lakanto Golden works well here because of its caramel taste, but any granulated sweeter can be used.
Baking time will depend on how thick or thin you have rolled out the dough and on how large your cookie cutters are. Watch the cookies closely!!
I made my own hazelnut flour by simply grinding roasted shelled hazelnuts in a food processor.
Nutrition
Calories: 97kcal | Total Carbohydrates: 2.3g | Protein: 2.2g | Fat: 1.3g | Saturated Fat: 13g | Fiber: 1.3g | Sugar: 0.6g
