2 cups almond flour
1 tbls cinnamon
2 tsps ground ginger
1/2 tsp ground cloves
1/4 tsp nutmeg
1 tsp baking powder
1/4 cup xylitol
85g butter softened
1 egg
2 tsps vanilla extract


Put all the dry ingredients excepting for the sugar into a glass mixing bowl and mix. In a seperate bowl, cream the butter and the sugar with an electric beater. Add the egg and vanilla extract. Beat for a few minutes. Add the dry ingredients beating until a dough forms. Place the dish in the fridge for at least 1 hour. The dough will be difficult to work with if it is not chilled properly. Put the dough onto a silicone mat and roll out to one centimeter in thickness. Cut out the gingerbread men. Place them on a silicone mat on a baking sheet until all the dough has been used. You might have to put the dough back into the fridge before continuing. Bake them on 175° C for 20 minutes. You  will have to nurture the gingerbread men from here on in order to get them crunchy. Remove them from the oven, let them cool down completely and then feel them for hardness. If they’re still too soft, bake them on 150° C at 15 minute intervals until the desired texture is reached. Cool them completely and decorate with frosting.


For the frosting use xylitol icing sugar, a little melted coconut oil and a little almond milk. Add a food essence and colour of choice. You don’t need to use a colour. Use a piping bag or thimble to decorate.

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