Christmas low carb gingerbread cookies

17 Dec 2013 1:56 pm     No Comments    Posted under: Recipes

Low Carb Gingerbread cookies (non-sweet)


100 g butter
1 tsp kardemum spice
1 tsp ground cloves
2 tsp ground ginger
100 ml heavy cream
1 tbsp nut butter (almond or maccadamianut buttter)
1 cup almond flour
1/2 cup coconut flour
2 tbsp husk (psyllium seeds, ground)

Melt butter and add spices and cream. Simmer for a few minutes, remove from heat, add nut butter and stir – allow to cool a while. Add the nut flours and husk. Mix well and place the cookie dough in a plastic bag to store in fridge, a minimum of 3 hours in cold storage, but preferable over night.

When ready to bake, remove a bit at a time and work through it with hands to soften the dough. Use a rolling pin or pat flat with hands. A cookie cutter is your best option for nicely formed cookies. A Swedish traditional Christmas cookie, but with no flour, gluten or sugar! If making for kids or if you are not so sweet sensitive, add 2 tbs honey or agave syrip to the warm mixture.

Place the cookies on a baking sheet (non-stick) on a oven tray and bake in oven 200°C for around 7 minutes.



« Previous post  | Home |  Next post »

Got anything to say? Go ahead and leave a comment!

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

« Previous post  | Home |  Next post »