Spiced Ginger Biscuits- Carb Count Free

A festive twist on the quick almond biscuits, these spiced ginger biscuits offer a little extra bite and warmth, perfect for the colder months. Well, actually they are pretty good all year round!

With just a few ingredients, in under 30 minutes, you can have a delicious zero carb count, gluten and refined sugar-free, subtly spiced ginger biscuit. They have an added zesty orange hit which is a great pairing with the spices to make an ideal snack.

They have a slight crunch on the outside and are wonderfully soft and fluffy on the inside. In fact the following day they take on a slightly more cakey texture which I love.

Note on sweeteners

In this recipe, I use a brown sugar replacement which is mostly erythritol based. Both are a 1:1 substitute for sugar and work brilliantly in cakes and desserts

My current favourites are NKD Living Natural Erythritol Gold or Sukrin Gold (affiliate links)

If you prefer to use different sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites.

For the icing, I used powdered erythritol, a refined sugar-free version of icing sugar. My favourite is by NKD Living Natural Erythritol (affiliate link)

It isn’t quite as pliable as icing sugar as it seems to set very quickly but with a little practice and the use of a little cup of hot water to dip my pallet knife into I was able to get a smoother finish

Erythritol has a slightly cooler taste to it which can take a little getting used to but actually we quite like this against the warmth of the ginger.

Don’t be afraid to experiment with different sweeteners and the quantities in sweet recipes. It may take a few attempts to find your preference as we all have a different palate.

What you will need for the spiced ginger biscuits:

• Ground almonds/ almond flour
  • Great gluten-free option
  • This flour adds a lovely nutty flavour and is a great no carb-count option for cakes and biscuits
  • My favourites are Seba Garden Extra Fine Almond Flour or NKD Living Finely Ground Almonds (affiliate links)
• Baking Powder
  • I use gluten-free
  • Essential for adding air and lightness to your bakes
• Sugar Alternative
  • I used a brown sugar replacement
  • My favourite product at the moment is NKD Living Natural Erythritol (affiliate link)
  • see notes above on Sweeteners
• Eggs
  • A key component to any bake and should be free-range if you can
• Butter
  • Helps to bind the ingredients
• Ground ginger and mixed spice
  • Adds all the flavour to these biscuits
  • Brings warmth and a little spicy bite
• Clementine or tangerine
  • Compliments the spices
  • Isn’t essential but I prefer these biscuits with an extra zesty zing

Diabetes Note

These delicious spiced ginger biscuits are a zero carb count option for us! But as always you know best what ingredients to count for.

Carb Counting

The overall carb count for each individual biscuit is 0 grams!!!

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Spiced Ginger Biscuits

TA festive twist on the amazing zero carb count almond biscuits, these spiced ginger biscuits offer a little extra bite and warmth, perfect for the colder months

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Recipe by Michelle

0 from 0 votes

Course: Sweet treatsCuisine: BritishDifficulty: Easy

Cook Mode

Keep the screen of your device on

Servings

12

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Ingredients

• 250 g ground almonds/almond flour

• 1.5 tsp baking powder

• 50 g brown sugar replacement

• 40 g butter, melted

• 2 large eggs

• 3 tsp ground ginger

• 1 tsp mixed spice

• 1 small tangerine or clementine, zest only

• 75 g powdered erythritol for icing

Directions

• Preheat oven to 200C / 180C fan
• Prepare a baking tray with greaseproof paper.
• In a large bowl mix together the almond flour, baking powder, spices and clementine zest
• In a separate bowl whisk the eggs, melted butter and brown sugar replacement.
• Add the wet mixture to your dry and mix to combine into a soft dough
• Using a tablespoon, scoop out a spoon of the mixture and lightly roll into a ball and place on the baking sheet.
  Each ball weighed approx 40g
  Repeat another 11 times
• Using something with a flat round surface (i used a coffee press) dust with almond flour and lightly press the biscuits to form circles

  • 

• Place the tray in the oven and bake for 15 minutes or until the biscuits have a light golden colour.
• Leave them to completely cool on the tray then transfer to a cooling wrack
• If icing the biscuits mix your powdered erythritol with some warm water and decorate as you like.

Tips and Notes

• Store in an airtight container for up to 4-5 days.
• If Icing the biscuits have a little pot of warm water to dip your knife into to create a smooth finish
• Diabetes Note – Zero Carb Count biscuits! But as always you know best what ingredients to count for.

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