While these are in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, they are, with their ginger-spiked cream cheese filling, the ultimate Keto Gingerbread Biscuits…
„….when they came nearer they saw that the house was built of gingerbread, and roofed with cakes, and the window was of transparent sugar….
…. “We will have some of this,” said Hansel, “and make a fine meal. I will eat a piece of the roof, Gretel, and you can have some of the window – that will taste sweet.” ….
….So Hansel reached up and broke off a bit of the roof, just to see how it tasted, and Gretel stood by the window and gnawed at it…”
By The Brothers Grimm
Just to note:
I lived near the Black Forest in Germany for many years, and I once heard that it was acceptable for a family with too many children, to leave those unable to work in the forest… 100+ years ago!
GINGERBREAD BISCUITS/COOKIES
While these are in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, they are, with their ginger-spiked cream cheese filling, the ultimate Keto Gingerbread Biscuits…
12
servings45
minutesIngredients
100 g Almond Flour
4 tsp Coconut Flour
1 tsp Cocoa Powder
1/4 tsp Xanthan Gum
60 g Unsalted Butter – melted and cooled
45 g Erythritol
5 drops Liquid Sweetener (or increase erythritol)
1/2 tsp Vanilla Extract
1 small Egg
1 tsp Baking Powder
3 tsp Ground Ginger
1/4 tsp Mixed Spice
1/4 tsp Himalayan Salt
BUTTERCREAM
50 g Butter
50 g Erythritol
1 tsp Ground Ginger
Method
- Preheat oven 160 C
- Whisk butter and erythritol until creamy.
- Add egg, vanilla extract and liquid sweetener. Whisk.
- Sieve coconut flour, baking powder, salt, ground ginger, mixed spice, cocoa powder and Xanthan gum. Add to mixture. Whisk.
- Add the almond flour.
- Form into a dough with your hands.
- Roll into a sausage and divide/cut into ca. 24 pieces.
- Roll each piece into a little ball, flatten slightly and form into a round (same sized) shape.
- found the dough is too soft to cut into round shapes with a biscuit cutter.
- Bake the biscuits in the oven for 15-20 minutes or until slightly browned.
- Whilst they are cooking, make the buttercream.
- Whisk butter, erythritol and ground ginger with a whisk until light in colour and creamy.
- Sandwich the biscuits together with the buttercream.
Notes
- MACROS per biscuit: 1g Carbs – 12g Fat – 1.5g Protein – 125 Calories
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