Low Carb Ginger Spice Cookies
These simple to make Low Carb Ginger Spice Cookies are the perfect healthy treat and taste delicious fresh, straight from the oven.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 30 cookies
- 200 grams almond meal/flour
- 1/4 cup coconut flour
- 1 egg
- 150 gms butter
- 2 tablespoons ginger powder reduce for a subtle flavor
- 1 tablespoon minced ginger or add an additional 1/2 tablespoon of ginger powder - optional but recommend
- 1 tablespoon mixed spice
- 1/2 cup erythritol
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon xanthan gum optional but read notes below
- A pinch of salt
Preheat oven to 150 C/300 F fan forced.
Beat butter and erythritol on high for approximately 2 minutes till light and creamy. Mix in the egg. Add all the remaining ingredients and mix until well combined.
Roll the dough into a smooth ball, compressing to ensure there aren’t any air pockets. It will be slightly sticky especially if it is warm. If you want to make round biscuits, cut the dough in half and roll into a cylinder the diameter of the cookie you would like and roll up in cling wrap. Do the same with the other half and place in the fridge (or freeze) for approximately 30 minutes or till dough is firm.
To slice into biscuit rounds, simply unwrap dough and using a sharp knife slice off cookies approximately 5-7mm thick ready to bake. Smooth off edges with hands if required.
Bake for 10-15 minutes at 150 C/300 F fan forced.
Allow to cool on the tray.
Using A Cookie Cutter to Create Cookies
Note that I would add 1/2 teaspoon of Xanthan Gum to the dry mix in the recipe above if you want to roll the dough out to create cookies, as it will make the dough more glutinous like, and easier to roll. It is not vital though and these cookies can be made without it but the dough will be more delicate.
Roll the dough into a ball as per above instructions. Cover in cling wrap and refrigerate (or freeze) till dough is firm. Remove from fridge and press half of the dough out onto quality baking paper and place another sheet of baking paper on top.
Roll to approximately 5-7mm thick. Cut out desired shapes.
Remove excess from around the cut-out shape for ease of lifting onto a baking tray (or simply remove the excess from between the cut-out dough and leave on the baking paper ready to bake.) Use a stiff flat edged spatula/knife to move your cookie onto your baking tray lined with baking paper ready for baking. Don’t overwork the dough. Refrigerate/freeze it if it becomes too soft to work with, especially in humid weather.
These are delicious eaten fresh as they come out of the oven.
To decorate, sprinkle with a tiny amount of your favorite low carb sweetener such as Swerve/alternative powdered sugar.
Drizzle with Swerve/confectioners powdered sugar mix that has been mixed with a tiny amount of water or a little lemon juice to make icing, and decorate the cookies using a piping bag.
Store in an airtight container, once they have cooled and crispened up.
These cookies are best eaten fresh but can be stored in an airtight container for up to 5 days.
Erythritol will make these cookies more crisp than other sweeteners will. Note that Erythritol is not a blended sweetener ,so if you switch sweeteners adjust accordingly, ie I would use 3 tablespoons of a Stevia Erythritol blend.
These cookies are strong in flavor so feel free to reduce the mixed spice and the ginger spice by half for a much more subtle cookie.
To replace Mixed Spice with spices, add 1 teaspoon cinnamon powder, 1 teaspoon all spice powder, 1/2 teaspoon coriander, 1/2 teaspoon of nutmeg and a pinch of cloves. Add a pinch of mace if you have it as well.
Serving: 1cookie | Calories: 79kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Fiber: 1g