Gingerbread man cookies with sugar-free protein icing recipe
How to make soft and easy gingerbread man cookies with a sugar-free protein icing
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Keto Gingerbread Bundt Cake | Low-Carb Gingerbread Recipe | Diabetic Cake Recipe
Moist gingerbread cake for the holidays, without the cavities or insulin issues.
Recipe:
Tastes awesome as part of a low-carb Momofuku Milk Bar copycat cranberry gingerbread layer cake. Recipe coming out Dec. 7th, 2016.
From now on, all my recipes will come with nutrition info!! Check the recipe link above to see the macros for this recipe.
NO SPLENDA, never any toxic sweeteners, just nutritive sweeteners. To learn more about the sweeteners I use, check out this link:
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What I'm All About:
Low-carb and sugar-free versions of international pastry and desserts. + Life as a traveler and expat.
Eat your way across cultural boundaries.
I create and share low-carb and sugar-free versions of classic recipes so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy desserts that taste amazing.
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HOW TO MAKE KETO GINGERBREAD COOKIES | NON-VEGAN & VEGAN VERSIONS | FLAVORFUL | SOFT & CHEWY
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Click this link to purchase in e-book format only;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
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Some of you have requested for keto gingerbread cookies so, here it is. I managed to develop a non-vegan as well as a vegan version so everyone can enjoy these festive cookies. These cookies are soft, chewy with the wonderful flavors of cinnamon, ginger, nutmeg and cloves. Have fun with the kids in making the decorations on the cookies.
The recipe can be viewed and printed at this link;
[Total servings = 7]
NUTRITION INFO PER SERVING (NON-VEGAN)
Total Carb = 3.1 g
Dietary Fiber = 1.5 g
Net Carb = 1.6 g
Calories = 136
Total Fat = 12.1 g
Protein = 3.9 g
[Total servings = 7]
NUTRITION INFO PER SERVING (VEGAN)
Total Carb = 3.1 g
Dietary Fiber = 1.6 g
Net Carb = 1.5 g
Calories = 120
Total Fat = 10.8 g
Protein = 3.1 g
1. NON-VEGAN VERSION
DRY INGREDIENTS
Almond flour = 150 g / 1 1/4 cups
Monk fruit = 40 g / 3 tbsp
Salt = 1/4 tsp
Baking soda = 1/2 tsp
Ground spices;
Cinnamon = 1 1/2 tsp (For a stronger flavor, you increase up to 2 tsp)
Ginger = 1 1/2 tsp (For a stronger flavor, you can increase up to 2 tsp)
Nutmeg = 1/2 tsp
Cloves = 1/4 tsp
WET INGREDIENTS
Unsalted melted butter = 40 g / 3 tbsp
Whole egg = 1 medium
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and mix until a dough is formed. Shape the dough into a ball.
4. Cling wrap and chill in the freezer for 1 hour.
5. Roll the dough between 2 parchment papers until 1/4 inch thickness.
6. Cut the dough with any suitable mold. In the video, I used a 3- and 4-inch gingerbread man mold which yielded 7 cookies.
7. Place cut out dough on a baking tray lined with parchment paper. If the dough becomes too soft to roll, just cling wrap and chill again.
8. Bake for 8 to 10 minutes then cool completely on a wire rack.
2. VEGAN VERSION
DRY INGREDIENTS
Almond flour = 150 g / 1 1/4 cups
Monk fruit = 40 g / 3 tbsp
Salt = 1/4 tsp
Baking soda = 1 tsp
Xanthan gum = 1/2 tsp
Ground spices;
Cinnamon = 1 1/2 tsp (For a stronger flavor, you increase up to 2 tsp)
Ginger = 1 1/2 tsp (For a stronger flavor, you can increase up to 2 tsp)
Nutmeg = 1/2 tsp
Cloves = 1/4 tsp
WET INGREDIENTS
Coconut oil = 30 ml / 2 tbsp (You can also use olive oil or any keto friendly oil)
Unsweetened almond milk = 30 ml / 2 tbsp (You can also use water)
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and mix until a dough is formed. Shape the dough into a ball.
4. This dough do not need to be chilled.
5. Roll the dough between 2 parchment papers until 1/4-inch thickness.
6. Cut the dough with any suitable mold. In the video, I used a 3- and 4-inch gingerbread man mold which yielded 7 cookies.
7. Place cut out dough on a baking tray lined with parchment paper.
8. Bake for 8 to 10 minutes then cool completely on a wire rack.
MAKE THE ICING GLAZE
INGREDIENTS
Powdered sweetener = 65 g / 1/2 cup (I used powdered monk fruit but you can also use any keto friendly powdered sweetener)
Water = 30 ml / 2 tbsp (You may not need all the water)
DIRECTIONS
1. Gradually mix the water with the powdered sweetener until you get the right consistency for piping.
2. If the mixture is too thick, just add more water. If too dilute, add more powdered sweetener.
3. Transfer into a piping bag. Cut a small hole at the tip and start piping as shown in the video.
NOTE
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Diabetic Dessert Recipe: Ginger Spice Cookies
Happy holidays! Indulge in this great diabetic dessert recipe of ginger spice cookies! They pair very well with the diabetic dessert recipe for eggnog also found on this channel and on our main website. Be the star of all your holiday gatherings with these cookies--and everyone will love that they are lower-carb than most holiday cookie choices and an appropriate diabetic dessert!
Grain-Free Sugar-Free Vegan Gingerbread Cookies
Did you believe baking Grain-Free Sugar-Free Keto-Vegan Gingerbread Cookies is a cinch? Yes, it is! This recipe is all you can wish for a truly, healthy, gingerbread cookie recipe: it tastes good, it is super-easy to make, and it does good for you. Moreover, it holds together extremely well so that you can create very detailed patterns as you can see from the photos. The cut out cookies are also easy to transfer to the baking sheet; they won’t break, but will hold together well. Which cookie shapes are you going to create?
Get the full recipe on my blog:
Healthy Gingerbread Cookies (SOFT and CHEWY - Gluten Free, No Butter)
Healthy Gingerbread Cookies
Today I'm going to show you how to make gingerbread cookies without molasses.
These healthier gingerbread cookies have no sugar, no white flour and no butter.
They're more nutritious than regular Christmas cookies, and you can enjoy these without feeling guilty.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
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This is why you'll love these gingerbread man cookies:
They're soft in the center, but crispy on the edges.
They're packed with holiday spices.
They're great recipe to make with your family.
They're gluten free and almost vegan.
????FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
GINGERBREAD COOKIE RECIPE
(makes 12 cookies)
Ingredients:
2 cups ground oats or oat flour (200g)
1/4 cup tapioca starch or cornstarch (30g)
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 tsp baking soda
1/4 cup maple syrup (60ml)
2 tbsp unsweetened applesauce
1 tsp vanilla extract
1 egg
NUTRITIONAL INFO (per cookie):
97 calories, fat 1.4g, carb 18.4g, protein 2.5g
Healthier icing:
2 tbsp coconut cream
2 tbsp extra virgin coconut oil
1/2 tbsp tapioca starch
1/2 tbsp powdered coconut sugar
Preparation:
In a medium sized bowl, mix the dry ingredients, oats, tapioca, cinnamon, ginger, nutmeg, cloves, salt and baking soda. Set aside.
In another bowl, add maple syrup, applesauce, vanilla extract and egg or flax egg. Whisk it up well.
Pour the dry ingredients into the wet ingredients, and using a wooden spoon mix until the dough starts to form.
Tranfer the dough to a working surface, and gently knead into a ball. Shape into a disc, wrap it up in foil and place in the fridge for 1 hour.
When chilled, place the dough between two pieces of parchment paper and roll into the 1/4 inch thick.
Cut with your favorite cookie cutter and line the cookies onto a lined baking tray.
Bake cookies at 350F (180C) for 8-10 minutes.
Let it cool in a tray for 5 minutes, then transfer to a cooling rack.
When completely cool, decorate with melted dark chocolate or this healthier icing.
Enjoy!