ADIDAF Low Carb Gingerbread Men Cookies

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Nutritional Info
  • Servings Per Recipe: 56
  • Amount Per Serving
  • Calories: 34.2
  • Total Fat: 2.8 g
  • Cholesterol: 3.3 mg
  • Sodium: 13.1 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.0 g

View full nutritional breakdown of ADIDAF Low Carb Gingerbread Men Cookies calories by ingredient


Introduction

https://alldayidreamaboutfood.com/classic-
gingerbread-men-low-carb-and-gluten-free/
This is for a half batch. I used a smaller cookie cutter so got twice as many cookies as her recipe. I also left out the royal icing.
https://alldayidreamaboutfood.com/classic-
gingerbread-men-low-carb-and-gluten-free/
This is for a half batch. I used a smaller cookie cutter so got twice as many cookies as her recipe. I also left out the royal icing.

Number of Servings: 56

Ingredients

    2 cup Kirkland Superfine California Blanched Almond Flour
    24 tsp Swerve Granulated (1 tsp) net carb (by IMENONELSE)
    2 Tbsp Anthonys Coconut Flour (by BMANSON2013)
    3 tsp Ginger, ground
    .5 tbsp Cinnamon, ground
    1 tsp Leavening agents, baking powder, low-sodium
    0.5 tsp Xanthan Gum (by SRHAMM)
    .25 tsp Salt
    .25 tsp Cloves, ground
    1 large Egg, fresh, whole, raw
    2 tbsp Crisco Pure Organic Coconut Oil 1 tbsp Serving
    .75 serving Brer Rabbit Black Strap Molasses (2 Tbsp) (by MS_PEABODY)
    .5 tsp Vanilla Extract

Directions

For the cookies, preheat oven to 275F and line two baking sheets with parchment paper.
In a large bowl, whisk together almond flour, sweetener, coconut flour, ginger, cinnamon, baking powder, xanthan gum, salt and cloves.
Stir in eggs, coconut oil, molasses and vanilla extract until dough comes together.
Divide dough in half and turn out first half onto a large piece of parchment paper. Top with another piece of parchment and roll out out about 1/4 inch thick.
Use cookie cutters to cut into desired shapes and gently loosen and lift with an offset spatula. Place onto prepared baking sheets.
Gather up scraps and reroll until too little is left to roll out. Repeat with second half of dough.
Bake 20 minutes or until golden brown and just firm to the touch. Remove and let cool 5 minutes on pan, then transfer to a wire rack to cool completely.


Serving Size: 1 cookie

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