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.
(For a crunchier gingerbread house, check the tips in the post for crisping up the cookies at a lower temperature setting.) Make the icing from half of the ingredients: 1 egg white, 1 1/2 cups powdered sweetener and 1/4 tsp lemon juice.
This Keto gingerbread cake is a delicious low-carb dessert that's perfect to be served in the festive season or as a side to morning tea and coffee. Preheat your oven to 165C/330F. Add the butter and Natvia to your stand mixer and beat on medium speed using the whisk attachment.
Traditional gingerbread cake uses sugar sweeteners like honey or maple syrup, but to make this keto friendly we opt for low carb sweeteners like Allulose and Swerve brown sugar sub. Either will work well in this gingerbread loaf, but you can also try Lakanto Golden Monk Fruit sweetener if you prefer.