To make the gingerbread cookies low-carb and sugar-free, the recipe uses two low-carb flours, almond flour, and coconut flour. Instead of sugar, we use a sugar replacement. These are the ingredients you need to …
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Preheat the oven to 180C/350F degrees and line a muffin tin with 10 cupcake liners. In a large bowl add the butter and monkfruit sweetener and whisk until smooth. Add the …
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Used whatever leftover icing to "glue" gingerbread house ingredients with a clean popsticle stick to an empty 8oz. milk carton." In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed. Add powdered sugar in small amounts, mixing well on high speed after each addition.
Whisk the cream in bowl with electric whisk until just below firm then fold through the mascarpone with a silicone spatula. Use a palate knife to add the frosting to the cooled low-carb gingerbread loaf. Place the granulated allulose and butter in a pan. Stir over a low/medium heat with a balloon whisk, about 3minutes, until golden.
To make the gingerbread cookies low-carb and sugar-free, the recipe uses two low-carb flours, almond flour, and coconut flour. Instead of sugar, we use a sugar replacement.
Allow to cool slightly and thicken enough to be able to be piped onto the gingerbread men. If the icing/frosting is too thick, add a few drops of water, if too thin, allow to cool in the fridge to allow the butter and cream cheese to solidify slightly. The nutrition panel includes icing/frosting for 1 sugar-free keto gingerbread cookie.