Paleo Gingerbread Stars

The deliciously comforting aroma created when baking these stars really adds to the festive spirit of Christmas. They are crisp on the outside and slightly softer on the inside – just as gingerbread should be! However, they don’t contain insulin-spiking flours or sugars.


Makes between 18-22 biscuits

Approximate nutrition per biscuit: 122kcal / 10g fat / 1.6g saturated fat / 4.2g carbs / 1.3g fibre / 2.9g net carbs / 3.8g protein


  • 300g almond flour / finely ground almonds
  • 2 tablespoons grass-fed ghee / butter
  • 2 medium free-range eggs, I use Clarence Court
  • 30g hardwood birch xylitol (or sweetener of choice)
  • 2 teaspoons water (omit if using honey or other syrups)
  • 5 teaspoons ground ginger
  • 10g fresh ginger, finely grated
  • 1½ teaspoons ground cinnamon – add more if you like the taste!
  • ½ teaspoon baking soda


  1. Preheat the oven to 180°C / 350°F / gas 4.
  2. Blitz the xylitol in a spice grinder until it becomes powdery, resembling icing sugar. Do so in stages so that it doesn’t melt and create a gooey mess.
  3. Transfer the xylitol to a bowl and combine with the water.
  4. Mix the almond flour, ginger, cinnamon and baking soda in a large mixing bowl.
  5. Melt the ghee and stir into the dry ingredients, along with the xylitol mixture.
  6. In a separate bowl, beat the eggs before adding them to the gingerbread mixture. Mix well.
  7. Cover the bowl and place into the fridge for at least an hour to firm-up.
  8. Flatten the mixture to roughly between 1 and 1½cm. Cut out desired shapes. It is quite a wet mixture so use your hands to press it down before using a cutter.
  9. Place onto some baking parchment on a tray and put into the oven.
  10. Bake for 20-24 minutes.
  11. Serve with a dusting of xylitol. Blitz in a spice grinder to achieve a more powdery form, similar to icing sugar.

Please take care: Xylitol is toxic to dogs and other pets so please don’t share these treats with your furry friends, no matter how longingly they stare at you.



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