Ginger, the second official flavor of December (after peppermint), is another one of my favorite flavors, and I really do like the aesthetic of cookies right out of a press! So, low carb/keto pecan gingerbread cookies were born!
Important notes: use good spices! Using old spices will make these bland (learned that in the first test of these!). If you really like ginger, I’d also recommend adding in a tablespoon of fresh ginger for a nice kick in the pants. Spices can also add more flavor to low carb, sugar free and/or keto desserts without adding carbs. :D
This recipe calls for a cookie press (it’s an automatic +5 to presentation), but if you want to chill the dough, then roll it into little balls and flatten then, be my guest!
Ingredients:
- 200g pecans, pulverized (this is about 2 cups of whole pecans)
- 2 large chilled eggs (about 50g)
- 4 tablespoons of chilled cream cheese (30g)
- 2 teaspoons vanilla extract
- 2 rounded teaspoons cinnamon
- 2 rounded teaspoons powdered ginger
- 1/2 tsp nutmeg
- 1 tablespoon of freshly grated ginger root (optional)
- 25 drops liquid stevia
- garnish – cinnamon or freeze-dried cranberries (optional)
Method:
- Preheat oven to 350ºF.
- Place a silicon mat or parchment on a cookie sheet. Chill your cookie press.
- Add all ingredients (really) to your blender or food processor, and run until thoroughly combined. You may have to scrape down the edges a few times to make sure everything combines smoothly.
- Garnish with cinnamon or crushed
- Load up your cookie press and go nuts. Bake for 12 minutes. While the cookies are baking, load up the cookie press again and chill in the fridge until the next batch is good to go. Unless you have two cookie trays, in which case you should do this all at once.
Nutrition:
This recipe makes 45ish cookies – nutrition is calculated with MyFitnessPal for 3 cookies
- Calories: 113
- Carbs: 2g
- Fiber: 1g
- Protein: 2g
- Fat: 11g
