Cookies Recipes

Keto Chow Gingerbread Cookies Recipe

Chef Taffiny Elrod shows us how to make her Gingerbread Cookies Recipe using Keto Chow. You can get the full recipe at https://www.ketochow.xyz/2020/01/keto-gingerbread-cookies/

Gingerbread cookies you can roll, cut and decorate. Even make a gingerbread house or hang them as edible ornaments from the Christmas tree!

#ketorecipe #easyketo #ketocookies

Original of the video here

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Video Transcription

hi i’m holly from quito Chow and this ischef taffy and today we’re makinggingerbread cookies gingerbread cookieswhich I’m pretty excited about hi amber- when I realize I could make actualroll and cut cookies with Kido jaw gotreally excited but that’s okay so itoccurred to me why not make gingerbreadcookies because we are going to actuallyroll out the dough and cut it out andhave perfect little shaped cookies andactually I’m using the pumpkin spicecaramel for this but it also worksreally well with the eggnog and thesnickerdoodle those all work really wellwith the spices and you know the flavorprofile here so we’re going to juststart by making our basic cookie doughand this works with all of the flavorsso you could make any flavor you wantchocolate the cookies and cream on andon banana chocolate peanut butter andthen just change your C flavorings sobut we’re going to use a lot of spicestoday to make it a really good stronggingerbread and like most cookies we’regoing to start by just beating ourbutter or whipping our butter this is astick or half a cup of unsalted butterand of course the butter was at roomtemperature so it whips up nicely andnow we’re gonna add in our sweetener mmmyes your sweetener then your eggs andyour vanilla and this is a brown sugarstyle erythritol sweetener just give ita little of that molasses flavor[Music]all righty and so I’m gonna say whatI’ve said in other recipes beating thebutter beating the eggs beating whateverit is that your main ingredient oryou’re starting ingredient is actuallysomething you want to spend a littlemore time and attention on than youmight think so as I beat air into thisbutterI am lightening the cookie dough when Iyou know when as I start to build thecookie dough it’s gonna be a nicerlighter power product with more volumeand easier to work with so you actuallywant to spend a little time on this andwhip your butter well and whip it withthe sweetener well I’m gonna add an eggI was just gonna ask you is there areason to keep to with it so long Ithink that we when you’re baking youtend to sort of just gloss over thatthis is my vanilla right that is yourvanilla and then what you have is hardclumps of butter they don’t mix intoyour cookie dough and it’s hard to workwith and then it just bakes out asgrease and it’s not incorporated intothe dough[Music]and I’m gonna need a spatula sorry nothat’s alrightyour eggs when you add your eggs in oregg as a case maybe thank you very muchit’s gonna look curdled all over againand that’s fine that’s not that’s gonnabe solved when you add in your flour oryour keto child flour in this case ourblend that we’re gonna use so don’tworry about that I’m actually gonna addin our spices now and then add in therest fat carries flavor so when you mixyour seasonings or your spices with yourfat source and we’ve got cloves gingernutmeg and cinnamon and this is freshlyground nutmeg my favorite it’s gonna sayit smells like Christmas in here that’swhat we’re going for so I’m just gonnabeat these in quicklyand then we’re gonna add our dryingredientsI have baking powder I’m just gonna addthat right to the keto Jothat’s our oven carbon is ready and alittle bit of coconut flour the coconutflour adds a little body to it helpsabsorb some moisture and gives itstructure it’s gonna help the shape holdhelp them to hold their shape when weroll them out and bake them and I’m justgonna put all this in here so for thiscookie recipe I have a cup a measure cupof the keto Chow powder versus a scoopwhich is in a lot of the recipes so youwant to measure one cup of powder ormiss I’m just gonna put it right inthere let’s settle down a little bit andstart the mixer on lowand incorporate it in thereit looks like you don’t have fight andthe liquid it looks that way at first aswe mix it it’ll start to come togetherand if you pick it up and press it withyour hand you’ll see that it has startedto become holding together holdingtogether yeah cookie dough because wedon’t want too much moisture if I put alot of liquid in here then they won’troll and B then they’ll just go we’lljust have drop cookies and settle it wecan cutokay so I can actually feel thedifference now as I’m beating it I canfeel the resistance from the dough tothe beaters and see it’s all comingtogether so I can actually stop beatingthis now depending on the kind ofbeaters you use if you have a paddlebeater it’ll start to just roll into aball but if you have smaller beatersthat are fineit’ll still break it up but you canstart to just put it togetherthere’s our dough except our cute cut-upcookie cutters and we may need to justchill this for a minute or two it’seasier to roll if it’s not too warmokay so we’ll be back in a minutehi Argo has now cooled and we’re readyto roll it out that’s right so we justput it in the fridge for a few minutesjust to help it firm up so that when weroll it out and cut it it will pulltogether and not stick and I’ve got twopieces of parchment paper here thatwe’re just going to roll it between theparchment paper so it doesn’t stick toanything and it’ll be easy to work withI’m going to just press it out my hand alittle bit and as you can see it’s agood stiff dough how thick or are werolling these at once we’re ready to getdown to about between quarter inch and ahalf an inch you can it’s really up toyou how thick you want the cookie to beanything below a quarter of an inch it’snot gonna cut and it’s not gonna comeout of the we won’t get it off theparchment paper rightslippery but that’s okay I’m just tryingto work in both directions so I can getus someone evenly rolled out turn it nowI might be used the two sheets ofparchment paper because then it doesn’tstick to your PIN that’s right itdoesn’t stick to anything it’s greatjust come a little close it is going alittle Wiggly yeah I’m just gonna wetjust the paper between me and thecounter turn it overmake sure the parchment isn’t completelyyou don’t want to get the parchmentcrinkled up and rip and then push downinto the dough then you’ll just havefundamental creases yeah funny creasesmessy let’s see how we’re doing so we’regetting pretty close there and as youcan see the surface is real smooth it’snot crumbly it holds together well letme back my trick clear back there youget your tricky trichter the seek thetricks you didn’t know you knew thesecrets you didn’t know you knewgetting pretty close sorry like a tryingguy I got my fingers sorry I’m goingblame that on myself my finger isthicker than the dough okay I think weshould be looking pretty good I got onelittle edge rolled out there a littleextra but that’s okay so before I cutwe’re just gonna make sure the parchmentpaper is coming off the dough so it’snot stuff I don’t want to just cut themand then have a have it stuck to theparchment on the bottom so this is alittle bit on the thicker side butthat’s just for the sake of time so I’mnot just wanting to go out for we havethat spatula to get them off the paperfor eternity and our cute little shimwe’ve got all these cute littlegingerbread folk a whole family so wecan do different sizes you are tellingme about the silicone mats and that tellme again well a lot of times at therestaurant I bake on tin foil it’s justmore convenient and our oven tends torun fairly hot so it’s just easier forme to put it in there but if you bake ontin foil something like a cookie likethis it tends to crisp up faster on thebottom because it’s in contact with thatmetal so if you want to really crispycookie you might want to put tin foilunderneath instead of a silicone mat ora parchment paper so there that’ssomething I didn’t know that secrets wedidn’t know secrets we didn’t know thatand I usedthat it’s secret she didn’t know sheknew that if we could if you wanted thatcrisp gingerbread cookie because there’slike a ginger snap but harder cookie andyou’d want to cook it on a 10-2 well youhave this little one a little baby oneyet these are cute I’m gonna do more ofthese I didn’t think I’d be able to usemy rolling pin again are you I didn’tthink I was gonna use my cookie cuttersanymore and you know that was a bigthing when we were young boy cookiesevery Christmas my grandmother got outtwo cookie cutters that she kept youknow that was the only time of year sheever got them out and we would decorateand it was a whole big production and weloved it and we would hang them on thetree see that’s when you need a crispcookie kiss regular so yeah these arenot gonna do one more maybe two morelittle ones and this dough can wearyroll out this dough the the leftoversand it doesn’t turn into a brick you canyou can definitely roll it out at leastone more time after that it might startto get a little lumpy okay but youabsolutely can so we’re just gonna pullthis off but you can see the texture onit’s nice because it’s sturdy oh thatcame off really nice yeah it’s easier towork with than traditional cookie doughfor rolling it’s actually a lot of funwhich makes it great for kids or anybodywho maybe doesn’t have the greatestdexterity because it’s a lot easier towork with and even if it gets a littlestretched out of shape you can justsqueeze it back into shape do we have tomake sure they’re so far apart or theycan die like spread out across the panit doesn’t spread a lot we’ll give themsome space to breathe and we might wantto set up since we’ve got differentsizes cookies we might want to set uptwo trays one for the smaller cookiesand what for the larger cookies just sothat they okay so they bake a little bitmore evenly right so we’re not burningone whilemaking the other but I’m just gonnafinish knowin that falls in the secrets[Laughter]but I’m just gonna finish training theseup our oven is already preheated to 325we’ll bake themit’s gonna take about ten minutes totwelve minutes depending on how crispywe want them and we will make a glazefor them and put a little decoration onthem and we’ll have gingerbread cookieshi we are making a little glaze to gowith our gingerbread cookies yeah thisis real simple glaze so that we’re gonnamake so we can decorate our cookies youcan color this with food coloring orsome sort of natural coloring if you’dlike and it’s really basic we’re justgoing to use our powdered sweetener thisis about a half a cup and we’re going toadd water or cream something thatdoesn’t change the color too much just acouple drops at a time and stir until wehave a pourable or glazing consistencywe want it to stay a little thick see Ialways thought frosting had to havebutter sour cream in itfrosting does this is a glaze so it’smore like a liquid they’re differentso we’ll see what we’ve got here I’mlearning all sorts of you thank you sonow I’ve got a paste basically so I’mjust gonna add a couple more drops butjust really a drop at a time until itgets to where I want it did you neverreally know how much depending on themoisture in the air the moisture that’salready in your powdered sweetener younever know how much it’s gonna take toget the consistency you want see how nowthat’sturning into a place they’re just alittle bit more and if you add too muchdon’t worry just adding a little bitmore sweetener picking it back upthat’s all there is to it so this is onthe thicker side if you want it toreally spread out you can thin it down alittle bit more just a really easydecorating tip and now once our cookiesare cool little decorateyou

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