I’m a bit off today so this post is shorter than usual, but I wanted to get this written up and posted to share tonight. I have been tossing this idea around for a while, then Marsha Fields over in the Keto Adaptation group on FB asked last night for a recipe for gingerbread. I had already been testing out the idea but had shelved it for a few weeks while my PUMPKINS PUMPKINS PUMPKINS took over. I decided to take up the challenge again. My goal is for a gingerbread man cookie that tastes right, has the right consistency, and is low carb. That took a little work as the traditional keto stand-in of almond flour wasn’t going to cut it. So, I called on my old stand by – whey powder. If you have looked around on my blog, you will see I do use it frequently in recipes, specifically it is the foundation of my Sugar Cookies. The consistency for sugar cookies is a bit different, a little drier so I had to come up with a new way of doing things. I think I nailed it. :). Let’s get right to it.
Keto Gingerbread Men:
- 1/2 cup plus 3tbsp whey isolate powder, vanilla flavor
- 1/4 cup butter, melted
- 1 tbsp coconut flour
- 1/2 tsp vanilla extract
- 3 drops or so of maple extract
- 3/4 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1 egg
- 1 tsp baking powder
Preheat oven to 350F. Prepare a cookie sheet with parchment or silicon mat.
You know I like simple, and this definitely simple. Beat the egg until frothy. Whisk in the butter until combined, then add everything else. Stir with spoon or rubber spatula until completely combine. You should get a stiff, heavy dough that you can easily roll into a ball without it crumbing. If too wet, add a little more protein powder.
Once you can roll into a ball, wrap up the ball in plastic wrap and put in the fridge for 30 minutes. Remove and press into a flat rectangle, cover with plastic wrap and use a rolling pin to roll out a rough rectangle about 1/4 in thick.
Cut out your shapes, remove the excess, re-roll the excess and use it up :).
Put the little men on the cookie sheet and bake 12-15 minutes or until the edges brown. Remove and let cool.
Frost* if desired.
*Easy keto frosting:
2 tbsp butter, melted
2 tbsp whey protein isolate, vanilla flavor
1 tsp milk
Whisk until fluffy and smooth. Done:)
Nutritional information (cookie) : Calories: 56, Fat: 4, Protein: 4, Carbs: 1, Fiber: 0.5, Net carbs: 0.5
Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me :). If you do your own tweaks, let me know, I love to learn new things!! Also, follow me on Pinterest so you can easily save these to your boards! The link to my account is at the bottom of the page. Thanks!