Nut-Free Keto Gingerbread Cookies


Step 1Mix all the dry ingredients: coconut flour, Erythritol, Sukrin Gold, baking powder, pumpkin pie spice, ground ginger and cinnamon.

Step 2Add the eggs (I made 2 batches, that's why you see more eggs on the picture below), ...

Step 3... melted coconut butter and mix using your hands. Add water if the dough is too dry.

Step 4Cover or wrap the dough with a plastic wrap and place in the fridge for up to an hour.

Step 5After an hour, preheat the oven to 140 °C/ 280 °F. Remove the dough from the fridge and place it between two parts of parchment paper or plastic wrap and roll out until you create about 1/4 inch (1/2 cm) thick.

Step 6Use a cookie cutter to create your shapes. I used a 2 inch / 5 cm round cookie cutter, a snowman and a star-shaped cookie cutter. The dough will be quite crumbly - even more than almond flour dough. Repeat the rolling and cutting out steps until you have no dough left.

Step 7The best shapes to work with are those that have uniform shapes (like the round cutters). Place the cut-outs on a baking sheet lined with parchment paper or silicon mat and brush with some egg wash made with beaten egg yolk. The egg yolk will add golden colour and shine!

Step 8Place in the oven and bake for about 25 minutes or until the tops are lightly golden. Remove from the oven and let the cookies chill on a cooling rack.

Step 9Leave them plain or decorate with dark chocolate or low-carb icing (see my tips in Carolyn's recipe). Store in an airtight container for up to a week or freeze for longer.