I love gingerbread cookies but hate making them. The dough is a sticky mess and has to be refrigerated for hours and re-rolled before it can be cut and baked. It’s an all day project that I just don’t want any part of, so I don’t make them. This Keto recipe changed all of that. It’s fast and easy, only has to be refrigerated for 30 minutes. I can do that. #ThisGirlLovesToEat
Easy Spiced Gingerbread Cookies
- 1/4 Cup Butter softened
- 2 Cups granulated Stevia (like Swerve)
- 1 tsp Vanilla
- 1 TBLS Molasses (Use whatever strength you like, or none at all)
- 3 Large Eggs
- 3 TBLS ground Ginger
- 4 TBLS Cinnamon
- 1/4 tsp ground Cloves
- 1/2 tsp ground Nutmeg
- 1/4 tsp White Pepper (optional)
- 3 Cups Almond Flour (the finer ground the better)
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 TBLS Psyllium (helps the cookies stay firm & hold their shape)
In bowl of your stand mixer beat the sugar substitute, butter, molasses, vanilla, and eggs together until fully. Next add all the spices. Finally, add the almond flour, psyllium, baking powder and salt to the mix until just combined. Do not over beat.
Roll out the dough with a rolling pin between two sheets of parchment paper. You want the dough to be somewhere between 1/8 and 1/4″ thick. Put the dough into the refrigerator to chill for about 30 minutes before cutting.
Preheat oven to 325°F and remove dough from the refrigerator. Cut dough using cookie cutters and place on ungreased cookie sheet. Do NOT use parchment paper or any other type of liner.
Bake 12-15 minutes depending on the thickness of your cookies. They may not feel like they are done, but they will firm up as they cool. Leave sitting on the pan for a few minutes and then finish cooling on a wire rack.
Decorate with Keto Royal Icing if desired:
- 4 TBLS Powdered Stevia (like Swerve) + 1 TBLS Water / Heavy Cream or Milk. I use 1 TBLS Heavy Cream and about 1/2 TBLS of water to thin it down a bit.
- You can use a decorating bottle or bag fitted with a decorating tip, or a plastic lunch bag with the corner cut off and the decorating tip slipped inside.
Usually when I make my mashed or whipped sweet potatoes, I go through the whole peel, chop, boil routine that takes a lot of time and effort.
Yesterday I got my Easter dinner stated a few hours later than I usually do and the pressure (no pun intended) was nowhere near what it would have been because I knew I had my time saving secret weapon in the bullpen! Another reason to LOVE my new T-Fal electric pressure cooker!
Steaming, instead of dry pressure cooking on the rack, while I prepared our main dish saved me more than an hour in prep time. That alone was worth it, but the resulting creaminess of the potatoes allowed me to remove some of the higher fat ingredients I normally would have used to whip them in to submission using my stand mixer.
Super Fast & Easy Whipped Sweet Potatoes
- 2 Large Sweet Potatoes (or Yams)
- 2 Cups Water
- 1/4 Cup (1/2 Stick) Butter
- 3 TBLS Brown Sugar (Light or Dark)
- Pour water into bottom of pressure cooker pan and place open steamer basket inside
- Wash your sweet potatoes and prick the skin a couple of times with a fork
- Place sweet potatoes into the steamer basket and close/lock the pressure cooker
- Set pressure cooker to high and, once it reaches temperature, cook for 30 minutes
- When timer sounds unplug the pressure cooker and set it aside to come back to normal pressure naturally while preparing the rest of your dinner.
- When you are 10 minutes from serving your dinner, open the pressure cooker and remove the potatoes to a medium sized bowl.
- The potatoes should be so soft that you can easily slide the peels off without need of any tool/utensils.
- Place the butter and peeled potatoes back in the bowl and, using a fork (you won’t need anything more – trust me!) whip the two together until the butter melts.
- Stir in the brown sugar and cover until you are ready to serve.
- If you want to kick them up a bit, add a pinch of nutmeg and/or cinnamon.
These are so creamy that they could easily be cooled and serve to a baby just starting table foods, but can be hearty enough to accompany turkey, ham, beef, pork or the salmon patties I rested on top.
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