lchf paleo gingerbread lchf banting low carb high fat thermomix thermofoodies ketokids keto

Keto Ginger bread

SERVES 20

Prep Time
5 minutes
Cook Time
25 minutes

Ingredients

200g sunflower seeds or natural almonds

25g xylitol (1.5 Tbs / 6 tsp)

3 tsp ground ginger powder

3 tsp cinnamon powder

1 tsp ground cloves

2 tsp vanilla extract

1 egg white

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These beautiful LCHF, paleo, nut free, dairy free gingerbread biscuits make a delicious addition to any house hold! With thermomix and non-thermomix instructions, thermo foodie and the chef make a keto lifestyle easier and more delicious with every recipe they create!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Sweet
Servings: 20

Ingredients

  • 200 g sunflower seeds or natural almonds
  • 25 g xylitol 1.5 Tbs / 6 tsp
  • 3 tsp ground ginger powder
  • 3 tsp cinnamon powder
  • 1 tsp ground cloves
  • 2 tsp vanilla extract
  • 1 egg white

Instructions

  • Preheat oven to 150C fan forced (160 non fan)
  • Place almonds or seeds, xylitol and spices into the mixer, blend 8 seconds / speed 8 / mc on
  • Add vanilla extract and egg white, mix 5 seconds / speed 5 / mc on
  • Remove the mixture, roll out between two sheets of baking paper, for mini gingerbread people 1/2cm thickness, for regular size people almost 1cm thick
  • Wet your cutter, then shake off excess water, cut your shapes and wet again if it starts to stick, make button indents with a chopstick or something round shaped
  • Bake mini shapes 12 minutes, and larger/thicker shapes 15-20 minutes, until just slightly starting to turn golden around the edges
  • Allow to cool, store in an airtight container in the fridge once fully cooled

Keeps 1 week in the fridge or 3 months in the freezer

    The spices arent very strong as theres not a lot of fat in the recipe, but if you eat it along side a creamy coffee or our Eggnog the flavours are stronger

      Tried this recipe?Mention @thermofoodieandthechef or tag #lchfthermofoodies!

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