Christmas is coming up in a few days so I decided to try to make gingerbread / lebkuchen / pfefferkuchen / piparkoogid but not the regular high sugar version but a low carb, sugar-free, gluten-free, dairy-free, grain-free version. These are my LCHF gingerbread cookies. Makes a ton of them.

What do you need?

• 300 grams of hazelnuts

• 300 grams of walnuts

• 3 medium eggs

• half a packet of gingerbread spice (mix of cinnamon, ginger, cardamom, cloves, nutmeg etc, about 20 grams)

• sweetener

How to make them?

First of all, get your oven preheating to 200 degrees Celsius to roast your nuts (or you can buy them roasted from the grocery store).

Roast your nuts. It takes about 5–10 minutes depending on your nuts and oven. If they become fragrant and start to shed skins, they are ready. DO NOT take your eye off the nuts once they are in the oven. They can burn really fast and then you have nothing to make cookies from and have lost a significant amount of money.

 

Now add in seasonings and sweetener and the eggs. Let the food processor or a handheld electrical mixer do the work for you until you have a normal dough.

Wrap the dough in some plastic wrap an put the dough in the fridge for a few hours (or overnight). This ensures all the flavours have time to set in and mix well. The texture will also be better.

 

 

 

Some oil might come out of the dough so make sure to put a plate under the wrapped doughball. In my case quite a lot came out.

Now roll out the dough like you would a normal gingerbread dough. It’s oily so the process isn’t all that pleasant. I use a cellophane for rolling: makes sure nothing sticks to my work surface and also makes cleaning up so much easier. Cut out shapes with fun cookie cutters. That’s the fun part! 

 

 

Put in the oven at 200 degress until golden brown.

Enjoy!

 

What about nutrition?