Swedish keto gingerbread cookies
- ½ cup 120 ml water
- 2 tsp 2 tsp ground cinnamon
- 2 tsp 2 tsp ground ginger
- 2 tsp 2 tsp ground cloves
- 4 oz. 110 g butter
- 1¼ cups (5 oz.) 300 ml (140 g) almond flour
- ¾ cup (5½ oz.) 180 ml (160 g) erythritol
- ½ cup (12⁄3 oz.) 120 ml (50 g)
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp baking soda
- 1 1 egg whiteegg whites
- Mix the water and spices in a small saucepan. Bring to a boil. Remove from heat and add the butter. Stir until melted. The cinnamon will make the consistency a bit slimy.
- Mix all of the dry ingredients in a separate bowl. Add the spice mixture and egg white. Mix thoroughly and shape the dough into a ball. Cover with plastic wrap and refrigerate overnight to let the flavors mature.
- Preheat the oven to 300°F (150°C).
- Cut the dough in half and use a rolling pin to flatten the dough. Placing the dough between two pieces of parchment paper is the easiest. When flattened, the dough should be about 1/8 inch (3 mm) thick. Using cookie cutters, cut the gingerbread cookies into shapes. Use a spatula to carefully move them to a baking sheet lined with parchment paper.
- Bake the cookies for 7-9 minutes or until lightly browned. Lower the heat to 200°F (100°C) and continue to bake them for about 30 minutes or until crisp depending on the size and thickness of the cookies.
- Let the cookies cool completely on a cooling rack before serving or decorating them.
For a more traditional Swedish experience, we suggest serving these gingerbread cookies with a schmear of butter and some crumbled blue cheese. It may sound like an odd combination, but it is a delicious treat and a sophisticated flavor combination for holiday hors d'oeuvres.