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Low-Carb Gingerbread (Nürnberger Elisenlebkuchen)

Name: Low-Carb Gingerbread (Nürnberger Elisenlebkuchen)
Yield: 14 servings
Ingredients: Hazelnuts, filberts, ground: 100 g (1⅓ cups); Almonds, ground: 100 g (1 cup 1 tbsp); Almonds, chopped: 75 g (⅔ cup); Xylitol, Birch Sugar, granulated: 150 g (⅝ cup 3½ tsp); Homemade Gingerbread Spice Mix: 1 tbsp 1 tsp (1 tbsp 1 tsp); Cinnamon, ground: ½ tsp (½ tsp); Hartshorn Salt, Ammonium Bicarbonate, Baking Powder, leavening agent: ½ tsp (½ tsp); Orange zest, peel: 1 tsp (1 tsp); Egg, large: 2 (2); Chocolate, dark, low-carb, 75% cacao solids, with Xylitol: 70 g (⅜ cup 1¾ tsp); Almonds, chopped: 14 g (2 tbsp)

submitted by Sara on November 24, 2018

Source: https://www.amazon.de/dp/3625179415

Baked Good

Snack

Ingredients
for
servings
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For the dough

	100 g 1⅓ cups	Hazelnuts, filberts, ground
	100 g 1 cup 1 tbsp	Almonds, ground
	75 g ⅔ cup	Almonds, chopped
	150 g ⅝ cup 3½ tsp	Xylitol, Birch Sugar, granulated
	1 tbsp 1 tsp 1 tbsp 1 tsp	Homemade Gingerbread Spice Mix
	½ tsp ½ tsp	Cinnamon, ground
	½ tsp ½ tsp	Hartshorn Salt, Ammonium Bicarbonate, Baking Powder, leavening agent
	1 tsp 1 tsp	Orange zest, peel
	2 (ea. 50 g) 2 (ea. 1.76 oz)	Egg, large
For decorating
	70 g ⅜ cup 1¾ tsp	Chocolate, dark, low-carb, 75% cacao solids, with Xylitol
	14 g 2 tbsp	Almonds, chopped
	625 g 22.03 oz	altogether (view nutrition facts)

by Sara

1/1

Preparation

Serving size:
45 g (calculated) 1.57 oz (calculated)
Notes: 1 cookie with a diameter of about 7.5 cm or 3 in
Temperature: 180 °C 356 °F

Baking the gingerbread cookies

Mix the ground hazelnuts, ground and chopped almonds, xylitol, spices, orange zest and hartshorn salt.
Use a fork to lightly whisk the eggs. Add them to the dry ingredients and mix until you get a sticky dough.
Line a baking tray with parchment paper.
For each gingerbread cookie, portion out 2 tablespoons of dough.
Wet your hands and quickly form a ball of dough.
Put the dough ball on the parchment paper and press flat lightly. Leave enough space between each cookie, as they will spread in the oven.
Bake for about 20 minutes and let cool completely.

Decorating the gingerbread cookies

Now melt some chocolate and brush it on the gingerbread cookies. Sprinkle with chopped almonds.
The cookies may stick to your parchment paper. If that's the case, use an offset spatula or similar to carefully remove them.
Gingerbread tastes best if you store it for a couple of weeks. You can enjoy them right away, too, of course.

Nutrition Facts
for
serving

Calorie count
189 kcal
% of calories by macros
Fat 66.7 % 126 kcal 14.2 g
Net Carbs 4.8 % 9 kcal 2.3 g
Sugar Alcohols 14.8 % 28 kcal 12 g
Dietary Fiber 3.2 % 6 kcal 3.1 g
Protein 10.6 % 20 kcal 5.2 g
Approx. WW SmartPoints™
5.7

Cholesterol 26.6 mg
Sodium 10.7 mg
Fat 14.2 g
- Saturated Fat 2.6 g
- Trans Fat 0 g
Carbohydrates 17.3 g
- Dietary Fiber 3.1 g
- Total Sugars 0.9 g
- Added Sugar 0 g
- Sugar alcohols 11.9 g
Protein 5.2 g

Calcium 55.4 mg
Iron 1 mg
Magnesium 49.8 mg
Potassium 162.3 mg
Zinc 0.7 mg
Vitamin A (Retinol Equivalents) 11.6 mcg
Vitamin B12 0.1 mcg
Vitamin C 0.7 mg
Folate 17.5 mcg
- Folic Acid 0 mcg

Fat	66.7 %	126 kcal	14.2 g
Net Carbs	4.8 %	9 kcal	2.3 g
Sugar Alcohols	14.8 %	28 kcal	12 g
Dietary Fiber	3.2 %	6 kcal	3.1 g
Protein	10.6 %	20 kcal	5.2 g