Low Carb Gingerbread Cookies (2g Carb/Cookie!)

 

These low carb gingerbread cookies are sure to become a winter staple, combining low carb ingredients with the sweet crunchy flavors we crave during this season.

Ingredients:

Cookies:

• ▢2 1/2 Cups Almond Flour
• ▢1 Teaspoon Xanthan Gum
• ▢1/2 Teaspoon Baking Soda
• ▢1 Teaspoon Baking Powder
• ▢1 Teaspoon Kosher Salt
• ▢3/4 Cup Unsalted Butter melted. unsalted
• ▢3/4 Cup Golden Swerve or Lakanto (see sweetener notes below) packed
• ▢2 Teaspoons Dark Molasses
• ▢2 Teaspoons Cinnamon
• ▢2 Teaspoons Ground Ginger
• ▢1/4 Teaspoon Allspice
• ▢1 Egg

Icing:

• ▢1 Cup Powdered Swerve or Lakanto (see sweetener notes below)
• ▢1 Egg White
• ▢1/4 Teaspoon Vanilla

• Instructions:

  • • Combine. In a medium bowl, combine the almond flour (2 1/2 cups), xanthan gum (1 teaspoon), baking soda (1/2 teaspoon ), baking powder (1 teaspoon), and salt (1 teaspoon). Set aside. In a large bowl, combine the melted butter (3/4 cup), brown erythritol (3/4 cup), dark molasses (2 teaspoons ), and spices (1/4 teaspoon, Allspice) using an electric mixer. Beat in the egg (1 piece). Slowly, add the flour mixture to the wet ingredients and fully combine.
    • Chill. Divide the dough in half, and pat each into flat rectangles. Wrap in saran wrap, and place in the fridge for 1 hour (or overnight).
    • Roll + shape. Roll the chilled dough between 2 sheets of parchment until 1/4 - 1/8" thick. (Thinner for crispier cookies, thicker for softer cookies). Press cookie cutter into the dough.
    • Chill + bake. Place cookies in the freezer for 10 minutes (this prevents butter spreading). Preheat oven to 350 F. Remove excess dough around the cookies, and spread them out onto a baking sheet, leaving about 1" between each. Bake in preheated oven for 8-12 minutes. You'll know they're done once the edges begin to brown. Allow cookies to cool on a baking sheet before transferring them to a cookie rack. I KNOW I KNOW, this is hard, so eat 1-2, then let 'em cool! Meanwhile, roll scrap dough, and repeat the steps above.
    • Frosting. In a large bowl, combine the egg white (1) and vanilla (1/4 teaspoon) using an electric mixer until frothy. Add confectioners erythritol ( 1 cup) with the mixer on low speed. Once the icing is shiny, turn the mixer up to high. Beat until firm glossy peaks are formed, this should take between 5-7 minutes. Transfer frosting to a pastry bag, or a resealable bag with a small hole cut from the tip.
    • 
      Decorate + EAT! Decorate cookies once cookies have completely cooled. Enjoy!