Low-carb aniseed balls with gingerbread

What do you need for the anise balls :

130g cottage cheese

4 eggs

40g almond flour

30g psysillum fibres

10g coconut flour

5g baking powder

10g anise seed

What should you do?

1. Mix the eggs with the salt and the cottage cheese until foamy. Add the rest of the ingredients and mix well until a sticky mixture is formed. Set the dough aside to rest for half an hour. In between you can already start with the speculaas rounds.

2. Make 7 balls from the dough with wet hands. Sprinkle some anise seeds on top. Bake the balls for 30 minutes at 160 degrees. Let them cool first before cutting them open.

What do you need for the gingerbread rounds :

100g oatmeal

70g coconut oil

70g almond flour

40g coconut flour sugar

A pinch of salt

A dash of vanilla aroma

Two tablespoons of cookie and gingerbread spices.

Muffin tins

What should you do?

1. Grind the oatmeal into flour in a food processor. Melt the coconut oil. Add all the ingredients together and make a dough. If the dough is too wet, add some coconut flour.

2. Place a thin layer of dough in the muffin tins. Sprinkle some coconut flour sugar and cookie and gingerbread spices over it.

3. Bake them for 15 minutes at 150 degrees. Let cool so they are crispy. Spread an anise ball with some butter and a speculaas round on it. Tasty!

My name is Femke, I am 44 years old and a single mother of two beautiful children. I fill my days with sports, my Instagram page @femmfoodielicious , thinking up and baking recipes and caring for people close to me. I love taking care of others and that is always in a way that involves food. Food connects people. So I cook and then deliver the food to people who need it, for example, as a helping hand. If you come to my door unexpectedly, there is always something to snack on/eat. I welcome everyone with love and will fill your belly.

In my hometown, the Veghelse krolls with speculaas are a real hit around the Sinterklaas period. This recipe for my aniseed balls with gingerbread comes from here. And because I eat low-carb and sugar-free, I wanted to come up with a healthy variant. After a week of fiddling with ingredients, this was the end result. I was completely happy and satisfied, because it tastes exactly the same, but with fewer carbohydrates and sugars. So nice to see all the positive reactions on Instagram. That's why I do it!