My favourite time of the year is the holiday’s and one of the hallmarks is the smell of freshly baked gingerbread men coming out of my oven! When you make these the aroma wafting out of your kitchen will be sure to get you excited about the holidays! This recipe took some time in developing because most gingerbread men and royal icing contain sugar that spikes blood sugar and if store bought often a bunch of other nasty ingredients. During the holidays the kiddos love to punch holes into them before they are baked to later hang on our tree with string.
These gingerbread men use zero glycemic, Erythritol. Your gut bacteria have a difficult time breaking down this sugar, which is good news for you because it is less likely to cause bloating and gas like maltitol, xylitol and other sugar alcohols (neither sugars nor alcohols.) If consumed in large amounts for most people it can promote a laxative effect and possibly gas. I always purchase organic erythritol, which also ensures it’s non-GMO,, so no glyphosate as it’s made from corn. Look for one ingredient on the label, simply erythritol without added inulin (fibre) is best, as when mixed with erythritol often causes bloating. Whilst studies show this zero glycemic sweetener does not spike blood sugar, it may cause a rise in insulin levels. In other words, just because these are made with erythritol it’s still not a good idea to sit down, go crazy and eat a handful at once with your cuppa!
- 185g 1 3/4 Cups Blanched Almond Flour
- 60g 1 Large Egg, Beaten
- 50g ½ Cup Powdered Erythritol, Sifted
- 50g ¼ Cup Coconut Oil
- 33g ¼ Cup Arrowroot Flour
- 14g 2 Tbsps Ground Ginger
- 7g ½ Tbsp Vanilla Extract
- 6g 1 Tbsp Ground Cinnamon
- 5g 3/4 tsp Unrefined Salt
- 2g ½ tsp Baking Soda
- 2g ½ tsp Baking Powder
- 1 tsp Ground Nutmeg, Packed
- Pinch of Clove
- 115g 1 Cup + 2 Tbsps Erythritol Powdered
- 68g 2 Egg Whites
- 4g 1 tsp Lemon Juice
- ¼ tsp Cream of Tartar
- Preheat oven to 180C / 355F.
- In a large bowl, mix together dry ingredients.
- In a separate medium bowl mix together wet ingredients.
- Add wet ingredients into dry ingredient bowl and mix well until a dough is formed.
- On a chopping board prepared with baking paper, roll the dough out to approx. 6 mm thick. Using a gingerbread man cookie cutter, or whatever shape you desire, cut and roll out the dough again until all used up.
- Transfer the gingerbread men to a lined baking paper tray and bake for 10 min at 180C.
- Allow to cool on a wire rack.
For the royal icing
- Using a standing electric mixer, or handheld mixer, pour in egg whites and cream of tartar on low speed.
- On medium to high, beat the egg whites and cream of tartar until foamy.
- Add in erythritol powder and beat until soft peak form.
- Add in lemon juice and mix for another 30 seconds more.
- Transfer to an icing bottle.
Storage: Gingerbread man cookies last for three weeks or more in the fridge. Royal icing needs to be used on the day. Once piped onto the cookie will last for three weeks.