HOLIDAYS 2014: GINGERBREAD MEN(click here to print)

GINGER BREAD MEN

18 packets  Truvia (or sweetener equal to 3/4 cup sugar)
1/4 cup  coconut oil -- melted, or butter
1 egg
1/2 teaspoon  blackstrap molasses (omit for low carb or use Torani sugar free gingerbread syrup)
1 cup  almond flour
1/2 teaspoon  baking powder
1/2 teaspoon  cloves
1/2 teaspoon  ginger
1/4 teaspoon  nutmeg
1/4 teaspoon  cinnamon
1/4 teaspoon  baking soda
1/4 teaspoon  salt

Combine sweeteners, oil, molasses and egg in mixing bowl.  Beat until smooth and creamy.

Add all remaining ingredients and mix together with a wooden spoon and form into a ball.  Wrap dough in plastic wrap and refrigerate at least an hour or overnight.

Spray a large piece of parchment paper with non-stick cooking spray.  Place dough on parchment paper and spray a piece of plastic wrap to cover it.  Roll out the dough with a rolling pin on top of the plastic wrap to about 1/4-inch thick.  Cut with gingerbread men cutters or other cookie cutters.  Place on a cookie sheet lined with either parchment paper or a silicone pad.  Bake for about 13 to 15 minutes or until done.

Let cool and frost or decorate.  Nutrition info is for the entire recipe.  Carbs for each serving will depend on the size and how many you cut out.  Good with cinnamon frosting.

*ginnyslowcarbkitchen*

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Entire recipe: 1196 Calories; 115g Fat (81.5% calories from fat); 30g Protein; 29g Carbohydrate; 13g Dietary Fiber;

                   
CINNAMON FROSTING

3 ounces  cream cheese -- softened
3 tablespoons  unsalted butter -- softened
1/3 cup  "Powdered Sugar"**
1 teaspoon  cinnamon
1/2 teaspoon  vanilla extract
1 tablespoon  heavy cream

Mix cream cheese and butter together in a small mixing bowl.  Add "powdered sugar", cinnamon, and vanilla.  Pulse with electric mixer and then beat until creamy.  Drizzle in enough cream to bring to a good spreading consistency.

**Note**Powdered sugar substitute is made from mixing 1 cup Splenda and 1/2 cup xylitol in the blender on lowest speed at 10 second intervals, then scraping and shaking and blending again until it is the consistency of powdered sugar. Keep in a jar or ziploc bag and store ready to use in recipes.


*ginnyslowcarbkitchen*
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