This is a great and simple, low carb gingerbread recipe (that isn’t packed with all those sugar & carbs!) – so they’re perfect for Christmas entertaining or a heartfelt, homemade Christmas gift.
We loved the strong ginger taste – however if you do prefer biscuits that are a little sweeter, you can add 1 teaspoon of Stevia to get the sweeter taste without the extra calories.
Unfortunately, we shared them around the office before Anna got the chance to decorate the biscuits :( however it’s very easy to do so; just follow the usual icing recipe and steps to make those Christmas gifts or to just to enjoy some extra Christmas cheer with your morning tea!
Perfect accompaniment to a morning coffee break during this hectic festive season, to help you power through work, make those long lists of Christmas presents you have to get or maybe even face the crowds at the shops!
By Luke Hopkins Breakfast
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- Yields 24 cookies
100g Protein Pancake Mix
200g PBCo. Almond Flour
110g Quality Butter (not margarine)
2 teaspoon Vanilla Essence
2tsp ground ginger
1 Large Mixing Bowl
1 Lined baking tray
Premium Almond Flour (800g)AUD$ 14.95
Protein Pancake Mix (300g)AUD$ 14.00
1Preheat the oven to 175 degrees celsius.
2In a large bowl, combine all ingredients.
3Roll mix into 2cm balls and place on tray.
4Using a fork lightly press down on each cookie to flatten (tip: if fork gets sticky, dip in water in between cookies).
5Bake for 10 - 15 minutes or until golden brown on top.
6Remove from oven and immediately place on cooling rack (if you leave the biscuits on the hot tray, they will continue to cook and burn on the bottom).
7Make sure you let the biscuits cool before icing or decorating.