Follow my directions for making easy caramel sauce. Remember to use Sukrin brown sweetener instead of powdered monkfruit/erythritol sweetener for a richer flavour. You can also add 1/2 tsp molasses for minimal additional carbs and an even more intense flavour!
Set the caramel sauce aside to cool.
Meanwhile, whisk together your almond flour, coconut flour, spices and salt in another bowl (as you can see in the photos, I didn't even bother with a second bowl, lol).
Once the caramel sauce has cooled to room temperature and thickened, add the dry ingredients and stir until you get a thick batter.
Roll the batter into balls and place them on a parchment lined plate. Place the place in the fridge or freezer for 1-2 hours uncovered to let them firm up.
To make the glaze, whisk together the 4 ingredients including cream cheese, powdered monkfruit erythritol sweetener, light cream or low carb milk and vanilla extract in a small bowl. Continue to whisk until smooth (it should be quite thick but you can add a touch of additional milk/cream if you find it difficult to work with).
Roll the chilled gingerbread bites in the cream cheese glaze until fully coated. (I like to use a small spoon for this).
Place the coated gingerbread bites back on the parchment lined plate and back in the fridge or freezer to set for another 1-2 hours. Then enjoy!