Gingerbread and Caramel Biscuits

Gingerbread and Caramel Biscuits
Brought to you by our low carb legend Carly
  • Net Carbs per serving
  • 6 Servings
  • 20 Minutes prep time
  • 20 Minutes cooking time
Crunchy gingerbread and caramel biscuits.
  • Low Carb
  • Lazy Keto


  • 200g Almond flour
  • 100g butter
  • 100g sugar free werthers
  • 2 tbsp powdered sweetener
  • 1tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/4 teaspoon ground cloves
Nutritional Information
Per 100g Per serving
403 KCal
Fat 34g
of which saturates 11g
Carbohydrate 32g
of which sugars 2g
Protein 8g
Fibre 9g
Salt 0.04g


  1. Preheat oven to 180 and blitz/crush the werthers.
  2. Stir in the almond flour, sweetener, cinnamon, ginger and cloves.
  3. Mix in the butter and form into a big ball. If it’s too wet, then add in some more almond flour.
  4. Weigh out into balls of however many cookies you want to make (I divided it into 13)
  5. Flatten the balls into circle shapes using the palm of your hand.
  6. Place them on a baking tray, preferably on a silicone mat evenly spaced out.
  7. Cook for around 20 minutes or until they turn light brown. Turn the tray around half way through cooking to ensure they are cooked evenly.
  8. When cooked, leave them on the tray to cool down.