Christmas Spice Gingerbread Sugar Free Low Carb

Keto Friendly Holiday Ideas for the Carb Conscious Diet

Recipe Found at So Nourished

Published Dec 8, 2020 by

Amanda Bochain

Granulated erythritol is my go-to sweetened when it comes to making cookies. It has the rough texture that is needed to help fluff the butter, but it dissolves quickly once baked. Erythritol is also nice and sweet without the metallic after taste that some low carb sweeteners have. It is a clear winner when it comes to baking.

Published Dec 8, 2020 by Amanda Bochain

Ingredients

• 2 1/4 cup almond flour

• 1 Tbsp tapioca flour

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 tsp cinnamon

• 1/4 tsp all spice

• 1/4 tsp ground ginger

• 1/2 cup butter, softened

• 1 cup So Nourished granular erythritol

• 1 egg

• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350 degrees F and line a baking sheet tray with a silicone baking mat.
   

2. Sift the almond flour, tapioca flour, baking powder, salt, cinnamon, all spice and ginger into a large bowl.
   

3. Beat together the butter and erythritol until light and fluffy.
   

4. Add the egg and vanilla to the butter mix and blend together well, scraping down the sides of the bowl if needed.
   

5. Add the dry ingredients to the bowl and stir to form a thick cookie dough.
   

6. Chill the batter for about 30 minutes then scoop the dough into 1 ½ inch sized balls. Place on the prepared baking sheet.
   

7. Bake for 12 minutes then let cool on the tray before enjoying.