Gingersnap Cookies

<article> <section> <p align="justify">Holiday baking is going strong! Halfway through December and we can’t get enough of all these deliciously sweet treats! But don’t worry, these low-carb gingersnap cookies will satisfy your sweet tooth and help you enjoy the holiday spirit without kicking you out of ketosis! </p> <h2>Oh Glorious Almond Flour!...</h2> <p align="justify">Almond flour is a popular alternative to traditional wheat flour. It's low in carbs, packed with nutrients and has a slightly sweet taste. It also provides more health benefits than traditional wheat flour. Almond flour is particularly rich in vitamin E, a group of fat-soluble compounds that act as antioxidants in your body. Magnesium is another nutrient that's abundant in almond flour. It's involved in many processes in your body and provides several benefits, including improved blood sugar control, reduced insulin resistance and lower blood pressure.</p> <h2>Why Grass Fed Butter?...</h2> <p align="justify">Butter has no carbs! I mean how awesome is that?! You won’t know this from reading any product label, but one of the highlights of butter nutrition, especially grass-fed butter, is its high level of butyric acid. This health-promoting acid is only found in a few foods, and butter is one of them. By consuming grass-fed butter, you directly increase your intake of butyric acid, which science has shown can decrease inflammation. Grass fed butter is better for your heart health, excellent vitamin A source, energy-boosting and appetite-suppressing.</p> </section> <hr class="divider-15 divider-thick mx-auto"> <section class="recipe"> <h2 itemprop="name" align="center">Keto Gingersnap Cookies</h2> <div class="prep"> <span> <meta itemprop="prepTime" content="PT10M">Prep Time: 10 minutes</span> <span> <meta itemprop="cookTime" content="PT30M">Cooking Time: 30 minutes</span> <span> <meta itemprop="recipeYield">Serves: 24</span> </div> <h3>Ingredients:</h3> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient">2 cups almond flour </li> <li itemprop="recipeIngredient">¼ cup unsalted grass fed butter </li> <li itemprop="recipeIngredient">1 cup erythritol </li> <li itemprop="recipeIngredient">1 large egg </li> <li itemprop="recipeIngredient">1 teaspoon vanilla extract </li> <li itemprop="recipeIngredient">¼ teaspoon salt </li> <li itemprop="recipeIngredient">2 teaspoon ground ginger </li> <li itemprop="recipeIngredient">¼ teaspoon ground nutmeg </li> <li itemprop="recipeIngredient">¼ teaspoon ground clove </li> <li itemprop="recipeIngredient">½ teaspoon ground cinnamon</li> </ul> <hr class="divider-50 divider-medium"> <h3>Instructions:</h3> <ol itemprop="recipeInstructions"> <li><p align="justify">Preheat oven to 350°F. In a large mixing bowl, mix the dry ingredients together. </p></li> <li><p align="justify">In a small bowl, mix the wet ingredients of melted unsalted butter, egg, and vanilla extract until well combined. </p></li> <li><p align="justify">Add the wet ingredients to the dry ingredients. Blend with a hand mixer until combined. The cookie batter will be slightly stiff and crumbly. </p></li> <li><p align="justify">Use a tablespoon to measure out each cookie. Flatten the top of each cookie with a spatula or just use your fingers. </p></li> <li><p align="justify">Bake for 10-12 minutes or until they’re lightly browned on top.</p></li> </ol> </section> </article>