Preheat oven to 275F/135C and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, sweetener, coconut flour, ginger, cinnamon, baking powder, xanthan gum, salt and cloves.
Stir in eggs, coconut oil, molasses and vanilla extract until dough comes together. Top with another piece of parchment and roll out out about 1/4 inch thick. Use cookie cutters to cut into desired shapes and gently loosen and lift with an offset spatula. Place onto prepared baking sheet.
Bake 20 minutes or until golden brown and just firm to the touch. Remove and let cool 5 minutes on pan, then transfer to a wire rack to cool completely.
Perfect for an easy, tasty Atkins breakfast using our low carb crispbread. Versatile for use with other vegetables too!
This is a typical low carb dish. Eggs are full of protein so it fits perfectly in your low carb lifestyle. Not only is this a healthy and delicious dish, it also looks fabulous!
We love the classic combination of avocado and salmon. Mix it with some great extra virgin olive oil and fresh coriander and tomatoes and voila!
