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1.
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Preheat oven to 250 degrees F or slightly lower (100 degrees C).
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2.
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In a large bowl, mix the almond flour, erythritol and ginger.
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3.
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Add the vanilla stevia drop by drop, so that the drops are well apart from each other.
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4.
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Add the cream cheese, mix and knead until smooth.
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5.
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Divide the dough in 45 pieces.
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Take one piece at a time for handling.
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You can keep the rest of the dough in the fridge.
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6.
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Place the piece of dough on a baking sheet lined with parchment paper and place another parchment paper on the dough.
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7.
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Roll out the dough until it is approximately 1/5 inch (0.5 cm) thick..
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Remove the topmost parchment paper and cut out cookies using your preferred cookie cutter.
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8.
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Transfer the cookies with a spatula or cheese slicer to a baking sheet lined with parchment paper and bake for some 30 minutes, or until golden brown but not too brown.
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9.
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Let cool completely on the parchment paper.
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10.
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For the glaze, in a small bowl, combine the powdered erythritol, egg white powder, 1 tablespoon lemon juice and the stevia and stir until smooth.
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11.
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Add more lemon juice drop by drop until you get the consistency you want.
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12.
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Apply the glaze on completely cooled cookies with a spoon or a tip of a knife.
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13.
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Place the cookies on a plate or cooling rack and let the glaze dry and harden for several hours, preferably overnight.
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The glazed cookies shouldnt touch each other.
