This sugar-free gingerbread cookies recipe uses just 5 ingredients plus a few spices. It’s also low carb, paleo, and gluten-free.
Hey, did the Sugar-Free Gingerbread Cookies video help? Hopefully that’s the case! I’m glad to have been able to showcase it here. Looks pretty good, if you ask me!
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And now we continue…
There are obviously many diet plans in the world. Choosing one diet over another can be a daunting task.
I believe that the moment you’ve decided on a particular diet, and and you’re watching these recipe videos to get meal ideas, it’s important that you stay committed to your plan. Wavering could be detrimental to your weight loss success. You just may wind up starting all over from scratch.
For this reason, I suggest starting a diet-focused recipe library. So you’d want to compile videos ONLY related to raw-food veganism, if that happens to be your chosen diet plan.
Does this make sense?
In the past, I’ve definitely hopped from one thing to the next… like crazy. And when I really think about it, there’s only one reason why…
You’re gonna most often develop cravings for those foods and drinks that your current plan deprives you of, which some completely different diet system 100% allows. Besides, those “video doctors” sure do make compelling arguments. And let’s call a spade a spade… Cooking videos are, in many instances, undeniably knee-weakening. 😉
Choose a lifestyle that you’re thrilled to stick with. That’s how long-term results will be achieved. Reaching your weight loss goals may be as simple as eating natural foods and limiting your caloric intake.
Makes sense to me. The fat should come right off if you control what and how much you eat and drink. Add some exercise into the mix and look out!
This is clearly the world’s most popular weight loss advice. It probably earned its right to be!
But even if your chosen diet isn’t a low-calorie model, you may still be well-served to stick with it long-term. Diets are often effective because of their macro-nutrient ratios. And playing around too much with those may be something to steer clear of.
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2 cups Blanched almond flour
1 tbsp Cinnamon
1 1/2 tsp Ground ginger
1/4 tsp Ground cloves
1/4 tsp Nutmeg
1/2 tsp Gluten-free baking powder
1/4 cup Erythritol
1/4 cup Butter (softened)
1 large Egg
1 tsp Vanilla extract
Unit conversion for ingredients:
US Customary – Metric
More TIPS about this recipe in the post above!
Check below for the recipe video (if any) and nutrition info.
In a medium bowl, stir together the almond flour, cinnamon, ground ginger, ground cloves, nutmeg, and baking powder.
In a large bowl, use a hand mixer to beat the butter and erythritol for 1-2 minutes, until fluffy. Beat in the egg and vanilla extract. Beat in the almond flour mixture until a dough forms.
Form the dough into a ball and refrigerate for at least 30 minutes, or until ready to bake.
Preheat the to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper (you may need to do this twice for all the cookies).
Place the ball of dough between two large pieces of parchment paper. Roll out to 1/4 in (.6 cm) thickness. Use a cookie cutter to cut out cookie shapes and transfer them to the parchment paper. (Transferring can be tricky because the dough is very soft. You can use a thin turner or flat spatula to help transfer each one.) When you’ve cut out all the shapes you can, re-form the remaining dough into a ball, roll it out again, and repeat, until you’ve used up all the dough.
Bake for 10-15 minutes, until golden on the edges. Cool on the cookie sheet before handling.