20/12/2022
Last-minute planners, where you at? 🔔
If you’re as much of a procrastinator as I am, don’t worry - I’ve got you this Christmas! Whip up a batch of these easy keto gingerbread cookies and have your Xmas table ready for both adults and kids alike!
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 180g butter, softened
- 3/4 cup erythritol
- 1 tsp baking powder
- 1/2 tsp cinnamon
- pinch of salt
- 1 tsp vanilla
Method:
- in a bowl, whisk together all the dry ingredients except the erythritol sweetener
- in a separate metal bowl, beat softened butter until light and fluffy, about 6 min
- slowly stream in the erythritol sweetener and beat for another 2 - 3 min
- add your dry flour mix into the butter mixture and beat until just incorporated
- between two sheets of parchment paper, roll the dough out until it’s about half a centimeter or a centimeter thick and using a gingerbread cookie cutter, cut out your gingerbread cookies carefully
- place them on a parchment sheet and bake at 180 degrees for 15 min. You can switch to fan mode for the last 2 min to get a nice browned finish
- let cool COMPLETELY before handling the cookies
- to make the icing, whip 1/4 cup heavy cream for 1 min, then stream in 1/2 cup powdered erythritol. Once soft peaks have formed, add in 1/2 tsp of corn flour and whisk until still peaks form. Place in piping bag and snip a small tip off for piping on your cookies.
Corn flour is not a keto ingredient, however the amount added would not kick you out of ketosis, even if you eat the entire batch of 12 cookies at a go! 😂
Happy baking and merry xmas!