About
A childhood classic, these low carb adaptations of traditional gingerbread men are perfectly chewy and sweet with all the staple flavors of gingerbread.
Although the recipe calls for xylitol, you can substitute this for your preferred low carb granulated sweetener of choice. You could also use any shaped cookie cutter you prefer.
These are a great treat for grownups and kids alike!
Ingredients
- 2 cup finely ground almond meal flour by bob's red mill
- 1 medium egg whole
- 1 tablespoon coconut oil
- 1 tablespoon ginger, ground
- 1 teaspoon coconut flour
- 1 teaspoon cinnamon, ground
- ½ teaspoon baking soda
- ¼ cup xylitol by now
- ¼ teaspoon spices nutmeg ground
- ⅛ teaspoon cloves, ground
Instructions
- Add the egg, xylitol and coconut oil to a food processor and blend together to combine.
- Add the ground almonds, coconut flour, spices and baking soda to the food processor.
- Blend together to form a dough. Remove the dough from the food processor and wrap in plastic wrap. Transfer to the fridge for 20 minutes to firm.
- Preheat the oven to 320 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Remove the dough from the fridge and roll or press out onto the lined tray – roughly ¼ inch thick and use your cutter to make the gingerbread shapes. You will get 24 small gingerbread from the dough.
- Transfer to the oven to bake for 8 -10 minutes until golden brown. Set aside to cool completely and firm up.
Nutrition Facts
- Servings: 12
- Calories: 135.3kcal/566.1kJ (per serving)
- Fat: 10.9g (per serving)
- Carbs: 8.7g (per serving)
- Protein: 4.5g (per serving)
