WebPreheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and grease a 20 x 10 x 5 cm (8.5" x 4.5" x 2.5") loaf pan. In a large bowl whisk …
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WebBread: Preheat oven to 350°F. Grease or line 8x4-inch bread pan, if needed. In medium bowl, combine the almond flour, coconut flour, baking powder, salt, baking …
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WebWeba low carb diet restricts carbohydrates, such as those found in pasta, bread, and sugary foods. It’s high in protein, fat, and vegetables. There are many …
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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.
Place the low-carb sweetener, egg yolks, vanilla and butter in a mixing bowl and cream with an electric whisk until pale. Add all the dry ingredients to the wet (almond flour, coconut flour, baking powder, ginger, cinnamon and salt) and whisk with your electric whisk until just combined. Whisk the egg whites until just below stiff peaks.
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.
Cut the gingerbread with a cookie cutter shape of your choice. Place cookies 1 or 2 inches apart on a silpat-lined baking sheet. Bake 10-12 minutes. Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it's too thick add a drop of lemon juice.