Why this Gingerbread is worth trying?

This gingerbread recipe preserves the classic flavor and texture you love, with a few healthy twists. I’ve added extra fiber to help slow down carb absorption, making it a better choice for blood sugar control. Plus, I’ve swapped traditional sugar for erythritol—a calorie-free, carb-free sweetener—so you can enjoy each bite guilt-free!

18 cookies D= 4 cm

• Pumpkin Puree, 120g
• Whole Wheat flour, 70g
• Wheat Bran, 30g
• Almond flour, 50
• Cocoa powder, 2 Tbsp
• Pumpkin Pie Spice, 1 tsp
• Cinnamon, 1 tsp
• Erythritol, 120g
• Eggs, 1 pcs
• Butter, 60g
• Honey, 2 tsp (optional)
• Baking powder, 1 tsp
• Vanilla Extract, 1 tsp
• Salt, pitch
• Orange zest from one orange (optional)

1. In a mixing bowl, combine cocoa powder, bran, flour, almond flour, spices, baking powder, and salt.
2. In a blender, whip the eggs with erythritol on medium-high speed until the mixture becomes pale and fluffy.
3. Melt the butter and add it to the egg mixture, followed by the vanilla extract, orange zest, and honey (if using).
4. Gradually fold in the dry ingredients. The dough should be sticky but not runny.
5. Cover the dough and chill in the refrigerator for 15-20 minutes to let it firm up slightly.
6. Preheat the oven to 175°C (350°F).
7. Using two tablespoons, scoop the dough onto a baking tray. The dough will be sticky, so avoid using your hands. Bake the cookies for 15 minutes at 175°C until slightly firm. Do not overbake, as the cookies will become drier as they cool.