Low-carb gingerbread

Ingredients for 1 servings:

• 1 tsp potash
• 1 tsp water
• 3 eggs
• 120 g xylitol (sugar substitute), alternatively stevia, if you are not on a low-carb diet, you can also use normal sugar
• 1 bottle of rum flavoring
• 200 g hazelnuts, ground, alternatively other nuts or almonds
• 50 g almonds, chopped
• 50 g hazelnuts, chopped
• 8 g gingerbread spice
• 1 tsp cinnamon powder
• 100 g dark chocolate, at least 70% cocoa content

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

gluten-free Christmas biscuits without carbohydrates and sugar, for 15 pieces

First, dissolve the potash in a teaspoon of water. In a large bowl, add the xylitol to the eggs, the small bottle of rum flavoring, and the dissolved potash. Then, whisk everything together with the whisk attachment of a mixer until the egg mixture is frothy or slightly creamy. Now, combine the dry ingredients: the ground hazelnuts, the chopped hazelnuts, the chopped almonds, the gingerbread spice, and the cinnamon. Then, add the dry ingredients to the egg mixture and mix everything with the mixer until you have a smooth gingerbread dough. Line a baking sheet with baking paper. Spread about a heaped tablespoon of gingerbread dough on each portion. Then, flatten each portion slightly with a spoon and shape it into a gingerbread-like shape. Bake the gingerbread at 180°C (fan oven: 160°C) for 35-40 minutes. In the meantime, roughly chop or break up the chocolate and melt it over a bain-marie. Allow the baked gingerbread cookies to cool on a wire rack. Then cover them with melted chocolate. Those on a low-carb or simply low-sugar diet may find it difficult during the Advent season. Low-carb gingerbread cookies offer a solution. They’re easy to prepare, delicious, and gluten-free, too.