This keto gingerbread cookies reci[pe tastes just like the classic recipe, but without all the carbs.
Preheat the oven to 350 degrees.
In a mixing bowl, combine the ingredients for the cookies with the exception of the egg. Blend on high using a dough hook attachment until a stiff dough has formed.
Add the egg into the mixing bowl, and blend until a smooth dough forms.
Wrap the dough in plastic wrap, and refrigerate to chill for at least an hour.
Roll the dough out between parchment paper or two silicone baking mats until it is about half an inch thick.
Use a cookie cutter to cut out gingerbread shapes.
Transfer to a silicone mat or parchment-lined baking sheet, and bake for 12-15 minutes until lightly browned on the edges and cooked through.
Let the cookies cool completely.
Mix together the ingredients for the icing, adding heavy whipping cream just a tad at a time until you get the icing consistency that you want.
Decorate the gingerbread cookies with the icing, let sit to harden and serve.
Calories: 160 per cookie
Net Carbs: 3 Net Carbs