Soft and Chewy Ginger Cookies (Keto Friendly) – Dr.Berg
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. . Watch this video to get my healthy and delicious recipe for chewy ginger cookies.
You can also find this recipe and other recipes here:
Timestamps
0:00 Ketogenic chewy ginger cookies
0:24 Tasting the no-sugar chewy ginger cookies
1:29 How to make chewy ginger cookies
In this video, we're going to share with you a delicious recipe for chewy ginger cookies. This low carb recipe for soft ginger cookies is keto-friendly and so tasty. These keto cookies are gluten-free, sugar-free, and wheat-free.
Remember, if you're on healthy keto, to have just one of these homemade chewy ginger cookies after a meal. This is a perfect little keto dessert—not a snack.
Sugar-free Chewy Ginger Cookies Recipe:
Ingredients:
2 ½ cup almond flour
½ cup sugar substitute (Just Like Sugar™)
½ tsp cinnamon
½ nutmeg
2 tsp ginger
¼ tsp salt
6 tbsp butter, stored under room temperature
3 tbsp FiberYum liquid sweetener (or similar – NOT honey or agave)
2 tablespoons water
1 tsp black strap molasses
1 egg (organic, pasture-raised)
Directions:
In a medium bowl, mix wet ingredients with a hand beater until well-blended.
In a larger bowl, mix dry ingredients. Pour wet mix into the dry and mix well. Using a spatula, pull all dough into the middle of the bowl and chill for about an hour so it would be easy to handle.
When chilled, roll into balls of any size. I use a cookie-baller and overfill a bit. Bake for 10 minutes or until the edges start to brown. They will be soft when you take them out. Cool on a wire rack.
Enjoy!!!
Dr. Eric Berg DC Bio:
Dr. Berg, 56 years of age is a chiropractor who specializes in weight loss through nutritional and natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government and the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning, published by KB Publishing in January 2011. Dr. Berg trains chiropractors, physicians and allied healthcare practitioners in his methods, and to date he has trained over 2,500 healthcare professionals. He has been an active member of the Endocrinology Society, and has worked as a past part-time adjunct professor at Howard University.
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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. The Health & Wellness, Dr. Berg Nutritionals and Dr. Eric Berg, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.
#keto #ketodiet #weightloss #ketosis
I hope you enjoy this delicious keto-friendly recipe for chewy ginger cookies. Thanks for watching!
Small Batch Shortbread Cookies with Small Batch Fresco Madagascar Chocolate #stayhomewithchocolate
Making small batch cookies with small batch chocolate. Chocolate Flecked Shortbread Cookies made with Fresco Chocolate Madagascar origin chocolate.
Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
SUBSCRIBE to my channel here:
Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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Mini Episode: Perfect Lemon and Rosemary Shortbread Cookies
In this special Holiday episode, Cash Peters, the English Channel, closes his third eye just this once and instead turns his attention to his hobby: baking, with a recipe for fabulous Lemon and Rosemary Shortbread Cookies.
Makes approx. 40 cookies.
Ingredients:
2 cups of all-purpose flour
1 teaspoon of salt
2 sticks (16 tbs, 227 grams, 1 cup) of unsalted butter (room temperature, though preferably not a sloppy, dripping mess if you can avoid it)
⅔ cups of sugar
2 to 3 heaped tablespoons of fresh, finely chopped rosemary (depending on strength of rosemary taste you prefer. 2 seems a tad wimpy somehow)
Zest from 1½ to 2 Eureka (preferably) lemons, according to size of lemons. Don't skimp.
Method:
1. Combine flour, salt, rosemary, and lemon zest in a large bowl. Lay aside and ignore.
2. In a different large bowl (preferably with a standing mixer attached, because it's easier) combine the butter and sugar and beat vigorously until the mixture is creamy-white, scraping down the sides with a spatula now and then (with the mixer turned off, of course, or you could dislocate your wrist).
3. With the mixer running, bit by bit tip the flour-salt-rosemary-lemon mixture into the bowl with the sugar-butter batter. Don't get overzealous, just mix until nicely combined, then turn the mixer off again and scrape out the batter onto a floured surface. It may be quite sticky, but once you've patted it a few times in the flour it will firm up.
4. Pat down until it's a consistent texture all the way through, then shape it into a lumpy disc, wrap it in a large sheet of clingfilm (Saran Wrap in the U.S.), and put it in the fridge for 30 minutes or so.
5. Nap.
6. After 15 minutes, turn on the oven to 300 degrees F. Apparently, it's 150 degrees Celsius, although that sounds ridiculously low.
7. Nap.
8. If you fall into a deeper, Sleeping-Beauty-type slumber at this point and don't get woken up with a kiss until a longer period has gone by, it doesn't matter. I wouldn't leave the batter in the fridge for days on end or anything, but 45 minutes to an hour is probably fine.
9. Peel off the clingfilm, but don't discard. On a floured surface, roll out the dough. Use the sheet of clingfilm to prevent it sticking to the rolling pin. Keep going until it's almost ¼ (5mm) thick. They could even be thinner if you prefer your cookies to resemble coasters. Too thin, though, and you won't be able to scrape them off the counter.
10. Rummage through your cupboards until you find a cookie cutter that's about 2½ inches (6 cm) in diameter, then cut as many circles in the dough as you can. A thin spatula or other fancy flat gadget will be useful for transferring the rounds onto a baking tray covered in parchment paper. You can keep reworking the remaining dough, flattening it, and cutting out more rounds until there's none left. Bear in mind, the drier the batter is, the less time they'll need in the oven.
11. Bake for upwards of 18 minutes, but keep an eagle eye on them as you go. They should not be too brown, just tinged brown. Underbake them and they'll be like cardboard. Overbake them and they'll be like the buttons on an Afghan coat. This is the trickiest part, everything else is a breeze.
12. It should come as no surprise that, when you take them out of the oven, they'll be very hot. That is not the time to try them. Restrain yourself. Leave on a wire rack to cool.
13. The cookies freeze fabulously well. Store them in a Zip-Lock bag with a sheet of kitchen paper in there too, to absorb any excess moisture, and they'll keep for...well, I have no idea how long because people keep reaching into the freezer and stealing them. It's karma, I suppose, for stealing the rosemary and lemons in the first place. Pesky universal laws!
Keto Shortbread Cookies | Low-Carb Shortbread Butter Cookie Recipe
FULL RECIPE:
KETO SHORTBREAD COOKIES:
This is one of the easiest cookie recipes, and can also be made vegan by swapping the butter out for a dairy-free option (see below for more options). The secret ingredient keeps the texture smooth and helps avoid that typical crumbly, dry keto cookie problem.
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KETO SWEETENERS OUTSIDE OF USA:
As of 2018 it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below!
INGREDIENTS:
Butter-flavored Coconut Oil:
Coconut Flour:
Oat fiber:
Xanthan Gum:
Guar Gum:
Allulose:
Tagatose:
Powdered Erythritol:
Sea Salt:
Almond Flour:
Vanilla Extract:
EQUIPMENT USED:
Mini Silicone Baking Molds:
Magnetic Measuring Spoons:
Non-Stick Reusable Baking Mat:
Non-Stick Baking Paper:
Square Baking Pan:
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SUPPORT ME ON PATREON:
ABOUT KETO INGREDIENTS:
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Toonorth - Drop Top:
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This video was shot on a Canon M10. Edited on iMovie + Canva.
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Keto vegan shortbread | Keto vegan & gluten free
So wonderful to be back! These delightful Christmas shortbread are so festive and absolutely delicious. They’re super simple to make and they are a MUST for this Christmas!
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Keto vegan Christmas recipes
More keto vegan recipes:
INGREDIENTS
—-----------------
WET:
60g coconut oil (melted)
2 tbsp erythritol (Or any sweetener of your choice. Adjust the quantity accordingly)
vanilla extract
DRY:
120g almond flour
1 tsp xanthan gum
1/2 tsp baking powder
a small pinch of salt
2 tbsp cold water
Decoration/coating:
50-90g Sugar free dark chocolate ( I use 100% cacao chocolate)
Sweetener of your choice to sweeten the chocolate
DIRECTIONS
—----------------
Mix all the WET ingredients together, beat some air into the mixture with a whisk.
Mix all the DRY ingredients together.
Pour the wet mixture into the dry ingredients, add 2 tbsp of cold water and mix/knead till it forms into a dough ball. The texture of the dough should be reasonably smooth and not grainy.
Rest the dough in the fridge for 30 minutes.
Roll out the dough to the desired thickness and cut out with cookie cutters of your choice.
Place the cut out dough on a tray lined with a baking sheet. Prick the shortbread dough with a fork.
Bake in a 170-180C (325-350F) preheated oven for 15 minutes (or till light golden brown)
Once cooled completely, decorate with melted chocolate. Your imagination is the limit!
Enjoy x
#KetoVeganRecipes
#GlutenFreeRecipes