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Low Carb Ginger Spice Cookies
These delicious Low Carb Ginger Spice Cookies are the ideal low sugar, low carb, gluten free treat to have on hand for a healthy snack. Eat them plain, straight out of the oven or have fun decorating them by piping on low carb icing or decorating with melted dark chocolate. The spice flavors in these cookies go so well together. These cookies are reasonably gingery in flavor so if you want to create a subtler flavor, cut down on the ginger powder or the minced ginger.
This recipe makes a lovely rustic cookie that is so full of flavor. The cookies have that lovely home baked feel to them, and the flavors are simply pure and unadulterated. They go really well with a cup of coffee or tea.
Firm Up The Dough
Should the dough gets too sticky to use, simply put it in the fridge or freezer to get it to firm up. Follow the instructions on rolling out the dough in between some quality baking paper or you may end up with dough sticking to the rolling pin . Tust me with this advice. This dough is a little like gingerbread biscuit dough in that it needs to be treated gently as it isn’t very pliable. Take your time if using cookie cutters and be careful when lifting cut-outs out of the dough. Ease something with a sharp edge under the cookie first to break the surface tension before you try to move them.
- Roll dough into cylinders to slice cookies but refrigerate before slicing.
- Cookie dough slices ready to bake. Smooth edges with fingers if required.
- Roll dough out between 2 pieces of baking paper to use a cookie cutter.
- Carefully use a spatula to remove excess dough or to lift cookies onto another surface.
Drizzle with Icing
For a low carb icing to drizzle on these cookies, use a powdered confectioners sweetener. Make your icing by blending a couple of tablespoons of confectioners sweetener with a tiny amount of water or lemon juice. Try to get the consistency so that it is neither too runny nor too stiff. Too stiff and you won’t be able be able to get flow out of the nozzle; too runny and the icing will run off the cookies. You can drizzle on or dip the cookies into the mixture. You can also pipe it on using a piping bag.
To make your own confectioners sugar, you can process any of your sweeteners in a processor until smooth. This will ensure that the icing is not grainy and will have a nice sheen to it.
I love using low carb products such as confectioners sugar, as they give me the opportunity to more creative with recipes such as this one.
Try to use pure erythritol in this recipe in order to try to get more crunch in your cookie. Sweetener such as Stevia can cause the cookies to be a little soft. Some times when you bake with Erythritol, it can take a couple of hours for food to crispen up, so you may need a little patience. These cookies taste amazing straight from the oven even when baked with stevia. The problem with stevia can become apparent after a couple of days of storage as they will soften. If you are going to eat these cookies pretty much straight away, you won’t have a problem with them.
As I have made a conscious decision to reduce my sugar intake and my taste for sugar, I try to use a minimal amount of sweetener in all of my recipes. Some of you might find that some recipes aren’t sweet enough for your palate, especially if you are just starting to cut back on sugar. I suggest that you have a taste of the dough once you have added the sugar, and see what you think before adding any more sweetener. Almond meal tends to lend a bit of sweetness to recipes as well so if you do add any extra sweetener, try to minimize the amount that you add.
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
- 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.
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.