Food Fridays: Low-Carb Chewy Gingerbread Cookies with Cream Cheese Frosting
the holiday season is officially here. i always hear people complaining that its so difficult to stick to their typical healthful eating habits this time of year and i have two pieces of advice. first, when there are times truly worth indulging (with close family and friends, for an amazing favorite holiday dish, etc), do it and don’t feel guilty. this, for me, means about two or three times between thanksgiving and christmas. the second piece of advice is for those times when you dont indulge, and that’s to arm yourself with low-carb versions of typical holiday fare so you don’t experience FOMO. these low-carb gingerbread cookies are amazing, easy and totally worth making a ton of so you always have in hand.
each cookie nets at about 50 calories and under one carb. here’s how to make them yourself:
you will need:
3/4 cup almond flour
6 tablespoons of erythritol (3 for frosting, 3 for cookies)
1 egg white
splash of unsweetened vanilla almond milk
1/2 cup cream cheese
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon pumpkin spice
1/4 teaspoon of salt
1/4 teaspoon of nutmeg
1/2 teaspoon of maple flavoring
1. preheat the oven to 350 and line baking sheet with parchment paper
2. combine all dry ingredients except for 3 tablespoons of erythritol
3. add in egg white and mix well.
4. create 20 balls evenly spaced on cookie sheet and lay another piece of parchment paper on top.
5. use the bottom of the baking powder can to smush the cookies down. lift off the extra parchment paper.
6. bake for 15 - 17 minutes.
7. meanwhile, mix the three tablespoons, splash of almond milk and cream cheese for frosting.
8. allow cookies to cool completely and then frost. store in freezer for holiday times when you need a sweet fix without ruining your diet!