Keto Sugar Free Gingerbread Cookies
Get into the holiday spirit with these cute sugar free gingerbread cookies! They have a gluten free hazelnut flour dough and are spiced with cinnamon, ginger and nutmeg. I've decorated them with sugar free icing. Great as an edible gift!
Servings: 25
Calories: 97kcal
Ingredients
- 2 cups / 200g ground hazelnuts (from circa 2 cups of whole shelled hazelnuts without skins)
- 1 cup / 100g almond flour
- ⅓ cup / 60g Lakanto Golden or sweetener of your choice, use ½ cup for a sweeter dough
- 1 teaspoon bicarb 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
- Stir together the dry ingredients in a mixing bowl (hazelnut and almond flour, golden Lakanto, spices, bicarbonate of soda).
- Add the soft butter and whisk with an electric whisk until it resembles a crumb. 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 greaseproof 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 / 160C fan.
- Remove the top sheet of greaseproof paper and cut out using a gingerbread man cutter. Use a knife or spatula to carefully lift onto a greaseproof lined baking tray. Re-roll any remaining dough until all the dough is used up.
- If you find the dough warms up too much to cut neatly again just pop back in the freezer.
- Bake for 10-12 minutes or until the edges are golden. Allow to fully cool before lifting from the tray and decorating.
- To make the icing, mix the sweetener with and water or cream in a small bowl with a spoon until smooth. Place into a piping bag with a fine nozzle or use a ziploc / disposable piping 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.
A brown sugar replacement such as Lakanto Golden works well here because of its caramel taste, but any granulated sweeter can be used.
Taste the dough before baking. Option to increase sweetener and/or spices to taste!
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