Tis the season to indulge, but we can still stay on track. These work out around 4g of carbs per biscuit, so for those following a very strict Keto/LCHF regime, these can add up, but I find them perfect for the whole family, including those who are not sugar-free. They harden as they cool and should have a nice crisp snap once completely cold. I dont decorate mine as I am not a fan of sugar-free icing, but feel free to let your creativity flow with some sugar-free icing, which can be coloured with food colouring.
Makes 25 gingerbread men
Nutritional information Per Serving
4g net carbohydrates
50g Coconut flour
200g ground almonds
40g Sukrin gold (erythritol)
½ tsp gelatine powder
½ tsp xanthium gum
1 tsp baking powder
1 ½ tsp ground ginger
1 tsp ground cinnamon
1 tsp all spice
80g butter, melted
1 large egg
2 tbsp Sukrin gold fibre syrup
Place the dry ingredients together in a bowl and combine well.
Melt the butter, pour this into the centre of the bowl, add the egg and fibre syrup and combine well until it forms a dough.
Place the dough in the fridge to rest and chill for 30 minutes.
Preheat the oven to 170c
Place the dough between two sheets of baking parchment. Roll until thin (3-5mm) before cutting into your gingerbread shapes.
Place on a lined baking tray
Bake for 15 minutes until golden.
Place on a cooling rack until cool. Decorate with some sugar-free icing if desired.