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Keto Ginger bread


Prep Time
5 minutes
Cook Time
25 minutes


200g sunflower seeds or natural almonds

25g xylitol (1.5 Tbs / 6 tsp)

3 tsp ground ginger powder

3 tsp cinnamon powder

1 tsp ground cloves

2 tsp vanilla extract

1 egg white


  1. Preheat oven to 150C fan forced (160 non fan)
  2. Place almonds or seeds, xylitol and spices into the mixer, blend 8 seconds / speed 8 / mc on
  3. Add vanilla extract and egg white, mix 5 seconds / speed 5 / mc on
  4. Remove the mixture, roll out between two sheets of baking paper, for mini gingerbread people 1/2cm thickness, for regular size people almost 1cm thick
  5. Wet your cutter, then shake off excess water, cut your shapes and wet again if it starts to stick, make button indents with a chopstick or something round shaped
  6. Bake mini shapes 12 minutes, and larger/thicker shapes 15-20 minutes, until just slightly starting to turn golden around the edges
  7. Allow to cool, store in an airtight container in the fridge once fully cooled

Keeps 1 week in the fridge or 3 months in the freezer

The spices arent very strong as theres not a lot of fat in the recipe, but if you eat it along side a creamy coffee or our Eggnog the flavours are stronger

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