Hands On Time: 20 minutes
Total Time: 3 hours and 45 minutes
Net Carbs- 2.7g
Look at these delicious Low Carb and Sugar- Free Gingerbread Men!
Perfect for the upcoming holiday season. You can decorate them with your children and they make wonderful gifts.
2 cups of almond flour
3 tablespoons of Sukrin Coconut Flour
1 teaspoon of xanthan gum
1 teaspoon of baking powder
1 Tablespoon of powdered ginger
3 teaspoons of cinnamon
½ teaspoon of nutmeg
¼ teaspoon of cardamom
½ teaspoon of salt
¾ cup of butter
¾ cup of Sukrin Gold
1 tablespoon of molasses (can be omitted, but really does help with that golden colour and rich flavour)
1 tablespoon of nut milk
1 egg white
1 cup of Sukrin Icing
¼ teaspoon of lemon juice
Mix all of the dry ingredients, except the Sukrin Gold, into a large mixing bowl.
Cream the butter and sweetener until light and fluffy and then add the molasses and mix through.
Add the dry ingredients and beat on low until a soft dough forms, adding 1 teaspoon of nut milk at a time to help.
Tip out onto a sheet of cling-wrap and shape into a thick disc.
Refrigerate for three hours.
Pre-heat oven to 350° F
Remove dough from fridge and divide into three or four sections. Working on one at a time and storing the remainder in the fridge, roll out between two sheets of silicone paper until about 5mm thick.
This dough can become quite soft, but if that happens just return it to the fridge to firm up.
Cut biscuits out using your choice of designs.
Bake for between 10 and 15 minutes, depending on the size of the biscuits.
Set on to cooling racks until cool.
Repeat with remaining dough.
Note: If the dough starts to feel a bit soft and difficult to handle, just pop it back in the fridge for five minutes or so.
To make the icing:
Sift Sukrin Icing into a mixing bowl and add the egg white and lemon juice.
Mix on low until combined the beat until smooth.
To test your consistency, do an eight second test: trace a pattern in the top of the icing with a knife and then count down the seconds until it disappears back into the surface. Eight seconds will give you perfect piping consistency.
If you need it thinner, add a very small amount of water at a time.
Set aside to harden at room temperature.
Store in a covered container, for up to five days.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click HERE for a PDF version of this recipe.