How To make Elsie's Gingerbread

Mini Chocolate Chip Cookies recipe by little girl Elsie

Serving size: 15-18 cookies

You will need:
1 cup butter
1/2 brown sugar
1 egg
1 cup flour
1/2 tsp baking powder
1/2 cup chocolate chip

Bake at 400F for about 12 minutes.

AirBaked tray
Ice cream scoop


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HOW TO MAKE KETO GINGERBREAD COOKIES | NON-VEGAN & VEGAN VERSIONS | FLAVORFUL | SOFT & CHEWY

Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook

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Links to purchase products via Amazon
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 (
Almond flour (
Lakanto ( )

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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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PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.

HOW TO MAKE THE BEST KETO GINGERBREAD CAKE IN 10 MINS - MOIST, AROMATIC & DELICIOUS !

Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook

**********
Links to purchase products via Amazon;
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 (
Almond flour (

**********
This keto gingerbread cake has Christmas written all over it. It's moist, aromatic and delicious. And the best part is that it only takes about 10 mins to prepare without using any tools and the rest is just baking time. Just throw everything into a bowl and mix with a spatula. That's it!

I love ginger and whenever I see anything made of ginger whether its cake, cookies or anything, I have to try it. Well, this was in the past when I was still a carb eater. Unfortunately, I never taste the ginger in all these goodies. So when I tried to make this keto gingerbread cake, I told myself that I must add more ginger powder so that it stands out. Well, my first attempt turned out that the cinnamon was stronger than the ginger. So in my second attempt, I reduced the cinnamon and added more ginger (about 2 tbsp.) but it turned out to be a hint of ginger only. If I were to make this cake again, I will certainly up the ginger powder to 3 or 4 tbsp. But if you're not a ginger fan, then just stay within 1 to 2 tbsp. for this recipe. I used ground cinnamon, cloves and nutmeg as I wanted the cake to appear darker but you could also use pumpkin pie spice extract (about 2 to 3 tbsp) for convenience except that the cake will be lighter in color and the ginger taste would not stand out unless you add more ginger powder to the mix.

The texture of this cake is so moist and even after refrigerating, it is still moist and can be eaten cold too. To create a Christmassy feel, I topped the cake with powdered sweetener which is optional. If you have ready powdered sweetener, it's great. But if you don't, it's super easy to make. Just use a coffee bean grinder to grind any regular keto sweetener (I used erythritol) until powdery. I also used sugar free maple syrup and keto brown sugar which goes well with this cake but if you don't have it, just use any regular keto sweetener and it would still be delicious.

Frankly, this is the first time I am using a bundt pan just because it came in a set with a regular spring form pan which I bought from Ikea. I was so worried that it would not turn out well but lucky for me, it did haha... But seriously, you can use any pan of your choice for this cake. You could also make them into cupcakes or loaves. I hope you give this super easy and delicious recipe a try. Happy baking !

This recipe can be viewed and printed at this link;


NUTRITION FACTS
Total servings = 16
Per serving ;
Net carb = 4.3 g
Calories = 287
Total fat = 26.4 g
Protein = 9.3 g

INGREDIENTS
DRY INGREDIENTS
Almond flour = 3 cups / 360 g
Baking powder = 3 tsp
Baking soda = 1 tsp
Salt = 1 tsp
Ginger powder = 2 to 3 tbsp.
Ground cinnamon = 1 tbsp
Ground cloves = 1 tsp
Ground nutmeg = 1 tsp
Keto brown sugar = 1/2 cup (or any regular keto sweetener to taste)

WET INGREDIENTS
Eggs = 6
Melted butter = 60 g
Whipping cream = 300 ml
Sugar free maple syrup = 1/4 cup (optional)

1 cup chopped walnuts

DIRECTIONS
1. Pre-heat oven to 350F or 180C.
2. In a big bowl, mix all the dry ingredients with a spatula until well combined.
3. Add all the wet ingredients and mix until you get a smooth batter. Adjust taste accordingly.
4. Add the chopped walnuts and mix well.
5. Pour batter into a pan.
6. Bake at the middle rack for 45 mins or until cooked. Test with a wooden skewer.
7. Prepare the powdered sweetener by grinding a few tbsp. of any regular keto sweetener in a coffee bean grinder until powdery. Set aside.
8. Let the cake cool a bit before removing from the pan. Use a sieve to sprinkle the powdered sweetener onto the top of cake.
9. Any leftovers can be refrigerated up to 1 or 2 weeks and frozen for months.

Vegan Simple Christmas Choco balls with Elsie

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