Low Carb and LCHF Gingerbread to be reckoned with (and no sugar)!

Friends! The hunt is finally done. After years of cursing, sweating and sheer disappointment I finally made Gingerbread that where crisp and tasted fabulous! This recipe is from Swedish blogger Mariann Andersson whom should have the cred. All I did was repeat it and made it sugar free with honey instead of sugar. HUGH plus that in the contrary to other LCHF/LC-baking – you could actually handle this dough similar to a wheat one (let’s be honest, no one enjoys the sticky LCHF doughs). And for those of you who missed the real deal, like I said, these are to be reckoned with.

Gingerbread Cookie LC LCHF

Photo by Mind the Home

Low Carb/LCHF Gingerbread
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Ingredients
  1. 75 melted butter
  2. 2 egg whites
  3. 2 dl (0,84 cups) almond flour (ground almonds)
  4. 1,5 tbsp coconut flour
  5. 2 tbsp psyllium husk
  6. 1 tbsp liquid honey
  7. 0,5 tbsp ground ginger
  8. 0,5 tbsp cinnamon
  9. 0,5 tsp ground clove
  10. 0,5 tsp ground cardamom
  11. 1 tsp baking powder
Instructions
  1. Melt butter on low heat together with ginger, cinnamon, clove and cardamom. Then let it cool for a bit.
  2. Whisk egg whites lightly with hand (non electric) whisk, add honey.
  3. Pour all dry ingredients into a bowl and mix.
  4. Pour butter into egg whites and whisk one time.
  5. Add dry ingredients into egg and butter mixture, turn with a spoon.
  6. The dough is done and you should roll it in between two baking papers so that it doesn't get stuck to your roller.
  7. Remove top baking paper and push out some cookies with gingerbread cutters.
  8. Remove the "in betweens" and bake the cookies at 170 C (338 F) hot air. If you don't have hot air just add 25 C (77F) to the number.
Notes
  1. Important! When baking, put a baking paper on top of the cookies to avoid burning. Bake 10-12 minutes but watch carefully so that they don't get burned.
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Gingerbread dough LCHF Low Carb

Photo by Mind the Home

Lchf Lowcarb gingerbread dough

Photo by Mind the Home

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