Low Carb Magenbrot
Discover the magic of holiday flavors with our Low Carb Magenbrot recipe—a healthier twist on the traditional Swiss gingerbread that’s perfect for guilt-free indulgence. Crafted with nutrient-dense almond and coconut flours, erythritol for natural sweetness, and a rich blend of warm spices like cinnamon, nutmeg, and cloves, this Magenbrot delivers all the comforting aromas and flavors of the original without the carbs. The addition of unsalted butter and cocoa powder creates a moist, satisfying texture, while the quick prep time—just 20 minutes—makes it ideal for busy schedules. Bake these festive treats to golden perfection and enjoy alongside your favorite tea or coffee for a heartwarming snack that’s low-carb, gluten-free, and irresistibly delicious!
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Recipe Information
Ingredients
- 200 grams almond flour
- 50 grams coconut flour
- 100 grams erythritol
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground allspice
- 100 grams unsalted butter
- 100 milliliters water
- 2 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
Instructions
Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, cloves, nutmeg, and allspice until well combined.
In a small saucepan over low heat, melt the unsalted butter and add the water. Stir the mixture continuously until combined, then remove from heat and let it cool slightly.
In a separate bowl, beat the eggs with vanilla extract until frothy.
Create a well in the center of the dry ingredients and pour in the melted butter mixture, followed by the beaten eggs. Stir gently until a thick dough forms.
Turn the dough out onto a lightly floured surface (using almond or coconut flour) and knead lightly until the dough is smooth. Pat the dough into a thick rectangle, approximately 1-inch thick.
Cut the dough rectangle into strips around 2 inches wide and 5 inches long. Arrange the strips on the prepared baking sheet, ensuring they are slightly spaced apart.
Bake in the preheated oven for 25-30 minutes, or until the Magenbrot is firm to the touch and golden brown.
Remove from the oven and allow to cool completely on a wire rack.
Once cooled, you can optionally sift a little unsweetened cocoa powder over the top for an extra touch of flavor.
Store in an airtight container. Enjoy your low-carb Magenbrot with a cup of coffee or tea.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.6 g | 270% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 192.2 g | 70% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 12.3 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 630 mg | 48% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 705 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
