Gingerbread spices can vary a bit from recipe to recipe (and you can adjust a bit to taste!). These guys are dominantly ginger and cinnamon, with highlights of cloves and nutmeg (freshly ground preferably) and a touch of freshly ground black pepper to round everything up.
Ultra Crisp
These gingerbread cookies are truly nice and crisp! Just be sure to not leave the dough too thick, and bake until fully golden.
GLUTEN FREE & KETO GINGERBREAD COOKIES
COURSE: COOKIES, DESSERT CUISINE: AMERICAN, EUROPEAN KEYWORD: GLUTEN FREE, GRAIN FREE, KETO, LOW CARB PREP TIME: 20 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 35 MINUTES SERVINGS:
24
COOKIES CALORIES: 73 KCAL
Ultra crisp, beautifully spiced, and ideal to dunk in milk! Not much is lost (if at all!) in these ultra special gluten free and keto gingerbread cookies!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
INGREDIENTS
192 g almond flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1 1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
80 g grass-fed unsalted butter at room temperature
1/3-2/3 cup golden erythritol *
1-2 teaspoons blackstrap molasses optional (but improves browning and taste)*
1 egg
METRIC - US Cups
INSTRUCTIONS
Add almond flour, xanthan gum, salt, baking soda, and spices to a medium bowl. Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with an electric mixer, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (8-10 minutes).
Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest. Wrap cookie dough with cling film (saran wrap) and refrigerate overnight (much preferred). But if in a pickle, 3 hours will do.
Preheat oven to 350°F/180°C and line a baking tray with parchment paper or a baking mat.
Roll out the dough between two pieces of parchment paper and cutout the shapes. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) will yield a softer one. Place shaped cookies on the prepared baking tray and place in the freezer for 10 minutes prior to baking.
Bake for 10-20 minutes, until fully golden. Note that I found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).
Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (can take a few hours). Store in an airtight container for up to 5 days.
Note that these keto gingerbread cookies are even better the next day, after the spices have had some time to mingle. And also (for some inexplicable reason), the sweetness also intensifies the day after.