I’m back cutting my carbs to get myself back into bikini shape (I know, I ought to know better and stick to the plan, but I didn’t, it was Christmas then Easter, don’t judge!). I am perfectly capable of eating clean and lean and low carb but I have such a bad sweet tooth I NEED something. OK let’s rephrase that, my willpower is awful when it comes to 4pm, I crave sweet things and it’s sooo hard. So instead of resorting to the biscuit barrel or rather the homemade cookies and scones I make for my children I have to find an alternative.
I’ve been focussed on developing recipes that are low carb and sugar free and that actually taste nice so I want to eat them. Believe me, there are a lot of cookies in the bin that were completely inedible. I became so fed up of trying other people’s recipes that I gave up and invented my own. This is one of them, the gingerbread is soft not crisp and it tastes really good. My husband and children ate it without flinching, said they preferred the original ginger snap recipe but this was good. Praise indeed.
Warning – this isn’t actually sugar free due to the molasses or black treacle, you need this to get the flavour, so they’re low sugar
Ingredients: makes 24 biscuits
75g Sukrin icing sugar or sugar (this is part stevia and part erythritol)
40g agave nectar or maple syrup
1 tbsp molasses or black treacle
2.5 tsp ground ginger
150g ground almonds
35g almond flour
1 tsp bicarbonate of soda
- Preheat the oven to 180c/gas 4 or AGA roasting oven bottom set of runners.
- Melt the butter, Sukrin, agave or maple syrup and molasses in a saucepan over a low heat. Pour over the rest of the ingredients and mix well.
- Allow to cool for 5 minutes then roll the mixture into 24 small balls, place greased baking trays and press the balls down to flatten them.
- Bake for 8-12 minutes until dark brown, remove from the oven and leave to cool on the tray. Store in an airtight container
Resulting nutritional information per biscuit, based on www.myfitnesspal.com is :
Total fat 2g
Total Carbohydrate 3g (fibre 1g, sugars 2g, so total net carbs are 2g)