The holiday season is upon us and we’re all about the cele-baking! Don’t you worry — your Keto lifestyle doesn’t have to get in the way of enjoying all those classic holiday flavors and activities. And we think gingerbread cookies are the best of both worlds. You get that festive gingerbread flavor along with a fun cookie decorating activity that the whole family can enjoy! Get your oven started and let the holiday baking commence!
Directions:
Gingerbread:
- Mix together almond flour, coconut flour, salt, cloves, cinnamon, nutmeg, ginger, xanthan gum, and baking soda in a medium bowl
- Using a mixer at medium high speed, cream together butter and brown erythritol until combined and fluffy
- Turn down mixer to medium speed and add in maple syrup
- Add dry ingredients to butter and sweetener mixture gradually until fully combined
- Add in macadamia nut milk and continue mixing until dough forms
- Remove dough from bowl and pat into a ball. Wrap with plastic wrap and refrigerate for at least 30 minutes
- Once dough has chilled, preheat oven to 325 degrees
- Place dough between two sheets of parchment paper and roll out to ½ inch thick
- Cut dough with cookie cutter of your choice
- Slide bottom parchment with dough on to a cookie sheet and freeze for 10 minutes
- After 10 minutes, place cookie sheet in oven and bake for 6 minutes
- Rotate pan in oven and bake another 6 minutes, until cookies are golden brown
- Place cookie sheet on cooling rack and allow to cool completely (do not attempt to remove cookies from cookie sheet until cooled)
Royal Icing:
- Mix lemon juice and egg whites together in a bowl
- Mix in powdered erythritol
- Add water as needed - mixture should be thin enough to pipe through a bag, but not at all runny
- Color icing as needed
- Add icing to a piping bag and pipe decorations on cookies as desired
