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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.
Most gingerbread cookies are not keto as they are made with white sugar and flour. This sugar-free gingerbread cookies recipe uses almond flour and keto sweetener, making each cookie have just 1.4 net carbs! Compare that to the average gingerbread cookie that contains over 21 grams of net carbs. What kind of almond flour can I use?
This sugar-free gingerbread cookies recipe uses almond flour and keto sweetener, making each cookie have just 1.4 net carbs! Compare that to the average gingerbread cookie that contains over 21 grams of net carbs. What kind of almond flour can I use? I recommend using super fine almond flour like this for the best texture.
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.