DRY INGREDIENTS FOR NON-VEGAN VERSION

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 FOR NON-VEGAN VERSION

Unsalted melted butter = 40 g / 3 tbsp

Whole egg = 1 medium

DRY INGREDIENTS FOR VEGAN VERSION

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 FOR VEGAN VERSION

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)

INGREDIENTS FOR ICING GLAZE

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 FOR NON-VEGAN VERSION

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and mix until a dough is formed. Shape the dough into a ball.

5.  Cling wrap and chill in the freezer for 1 hour.

6.  Roll the dough between 2 parchment papers until 1/4-inch thickness.

7.  Cut the dough with any suitable mold. In the video, I used a 3- and 4-inch gingerbread man mold which yielded 7 cookies.

8.  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.

9.  Bake for 8 to 10 minutes then cool completely on a wire rack.

DIRECTIONS FOR VEGAN VERSION

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.

DIRECTIONS FOR ICING GLAZE

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.

[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

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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