Low Carb Gingerbread Cookies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g hazelnuts, round
- 65 g almond (s), chopped
- 3 egg (s)
- 165 g sweetener, e.. erythritol or similar
- 0.5 ½ pack gingerbread spice
- 2 g cinnamon powder
- 2 pinches baking soda
- 80 g chocolate, 85% cocoa content
Print Recipe
Pin Recipe Instructions
- Mix the ground hazelnuts, the chopped almonds and the sweetener with the spices. Add the eggs and stir well.
- Now form plum-sized balls and place on a baking sheet with parchment paper. Press the balls flat on the baking sheet.
- Put the gingerbread in the oven preheated to 180 ° C and bake for 20 minutes.
- Let the gingerbread cool after baking. Melt the chocolate and spread it over the gingerbread.
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