In the run-up to Christmas we’d all rather snuggle up with a bowl of our favourite confectionery. But you can enjoy Christmas even while on a diet. Just make yourself some of our protein gingerbread. It contains lots of protein, almost no sugar and will not put your waistline at risk. You will also save time in the kitchen, because you only need to add eggs and butter to our KetoDiet gingerbread mix and get baking. You can bake up to 30 gingerbreads from one pack.
Who are our protein gingerbreads for?
- All confectionery lovers who want to enjoy Christmas without regrets.
- All who have embarked on the KetoDiet plan – from step 1!
What makes our protein gingerbreads a perfect choice?
- They are a dietary alternative to classic candy, so you can have some even on a diet.
- They contain lots of protein and so will fill you up for longer.
- They are sweet even though they contain a minimum of sugars.
- They are very easy to prepare.
One packet contains:
- 264 g of instant dry mix for gingerbread making
- Weight per serving (after preparation): 45 g
- Package Weight: 264 g
Decorate the finished chilled gingerbread with warm, high-quality, dark chocolate or a coconut oil with cocoa paste. The whole family can join in the fun of decorating.
Per 100 g:
Energy Value 1902kJ | 454kcal
of which sugars 2.6g
Per serving (45g after preparation):
Energy Value 847kJ | 202 kcal
of which sugars 0.9g
Almond flour, hydrolysed collagen (gelatine of porcine origin), sweeteners: erythritol, steviol glycosides; gingerbread spices (fennel, coriander, cinnamon, aniseed, orange peel, allspice, cloves, mace, nutmeg, star anise), raising agent: sodium bicarbonate, edible salt.
Allergens in the composition are marked in bold.
In addition to the mixture you’ll need: 1 whole egg, 50 g butter.
Procedure: Allow the butter to reach room temperature. Meanwhile, prepare the baking tray and line it with baking paper. Mix all the ingredients together (a loose mixture of gingerbread, eggs and butter) and make a smooth dough. Put the dough in a bowl and let rest in the fridge for about 30 minutes. Preheat the oven to 175°C. Put the rested dough between two sheets of baking paper and roll it out flat to about 5 mm thickness. After removing the upper baking paper, cut out the various shapes and carefully place them onto the baking tray. Bake for 8-12 minutes; then let cool.