Keto Gingerbread Cookies - Keys Nutrition

Method :

In a medium bowl, combine and mix all dry ingredients. Put aside. Using a food processor, cream the butter with the sweetener until fluffy (approximately 8 to 10 mins). Add the egg and mix again (the mixture will not be completely smooth and this is completely normal) Add half the contents of dry ingredients, mix and add the remaining floury mixture. Shape the dough into a ball, wrap it in plastic wrap and refrigerate overnight or at least 3 hours. Preheat the oven to 350F. Spread the dough between two pieces of parchment paper and cut out your desired shapes. (note that thickness will largely determine texture: thinner cookies will be much crispier, while thicker dough (especially if undercooked) will result in softer dough). Place the shaped cookies on the prepared baking sheet and freeze them for 10 minutes before baking. Bake for 10 to 20 minutes, until the cookies are golden brown. Baking time varies greatly depending on the thickness and size of the cookies. Be careful. Let cool completely for ten minutes. Store them in an airtight container in the refrigerator for up to 5 days.

Method :

Using a food processor, beat cream cheese with butter until smooth. Add at low speed theSwervein powder. Mix again and finish with the vanilla extract. Use a pastry bag to decorate your cookies. 🌟