|Salted Caramel Latte|
|Brewed coffee||3 cups|
|Cream or non-dairy creamer (unsweetened)||6 tablespoons|
|Isopure® Zero Carb - Vanilla Salted Caramel||4 ½ tablespoons|
|Sea salt||¼ teaspoon|
|Butter extract||¼ teaspoon|
|Vanilla extract||¾ teaspoon|
|Gluten Free Gingerbread Houses|
|Mini gingerbread house cutter|
|Almond flour||1 cup|
|Coconut flour||3 tablespoons|
|Isopure® Zero Carb - Vanilla Salted Caramel||5 tablespoons|
|Ground ginger||½ tablespoon|
|Ground cinnamon||1 teaspoon|
|Ground cloves||⅛ teaspoon|
|Unsalted butter softened||¼ cup|
|Vanilla extract||½ teaspoon|
|Liquid stevia extract (for non-glycemic) or ¼ cup coconut sugar||¼ teaspoon|
|Low Carb Vanilla Icing|
|1:1 non-glycemic confectioners sugar replacement (such as Swerve)||1 cup|
|Meringue powder||½ tablespoon|
|Cream of tartar||⅛ teaspoon|
|Vanilla extract||1 teaspoon|
|Warm water||2-4 tablespoons|
|Butter softened||1 tablespoon|
You can make the gingerbread house dough the night before to let it properly chill before cutting out the houses. Adding a little warm water at a time to the royal icing helps to thin it for piping decorations, you can also easily color it with a little icing gel coloring. Keep it stored in an airtight container when not using so it doesn’t dry out.
Let’s begin with the cute little cookie houses! Place the flours, ISOPURE® protein powder, spices, and salt in a small mixing bowl and whisk to combine. Set aside.
Add the butter to a medium mixing bowl, and beat for 3-4 minutes until light and fluffy. Add the molasses, vanilla, egg, and sweetener of choice, and continue to mix until combined.
With the mixer on low add in the dry ingredients a little at a time just until combined (being careful not to over mix).
Roll the dough out to 1/8 inch between 2 pieces of parchment paper and chill for at least 2 hours or overnight.
When you are ready to bake, preheat the oven to 325F. Use your house cookie cutter, or a sharp knife to cut the pieces out of the dough. You will need 2 pieces for the sides, 2 for the front and back, and 2 for the roof. *If using a mini house cutter make sure to cut the door out of both the front and back pieces so that the house can sit on top of the mug.
Transfer the cut out pieces to a baking sheet lined with parchment paper, and place the whole baking sheet in the freezer for ten minutes. Once ready, bake the pieces for 7-10 minutes then let cool for 5 minutes before transferring to a wire rack to cool completely.
To make the icing add the confectioners sugar, meringue powder, and cream of tartar to a mixing bowl and blend on the lowest setting. Add in the vanilla extract, and the warm water a little at a time until you reach a smooth consistency. Add the butter, and mix until fluffy about 5-7 minutes.
Transfer the icing to either a piping bag fitted with a small round tip, or a zip top bag with a tiny corner cut off the edge.
Start by adding the walls to the front of the house, then the back of the house and finally add the roof, using the icing to carefully hold the pieces together. To get the houses to set fast and hold tight, gently move them to the refrigerator for at least 20 minutes.
Once the structure is set you can decorate them with more icing, fruit, sprinkles, chocolate, or anything else you would like. The icing can also be colored with icing gels.
When you are ready to serve this fun treat, transfer all of the latte ingredients to a blender, and blend on high for 30-60 seconds until smooth and frothy. Divide evenly among 3 mugs, place your cookie houses on top, and enjoy!
This recipe makes 6 servings.