Add almond flour, xanthan gum, salt, baking soda, and spices to a medium bowl. Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with an electric mixer, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (8-10 minutes).
Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest. Wrap cookie dough with cling film (saran wrap) and refrigerate overnight (much preferred). But if in a pickle, 3 hours will do.
Preheat oven to 350°F/180°C and line a baking tray with parchment paper or a baking mat.
Roll out the dough between two pieces of parchment paper and cut out the shapes. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) will yield a softer one. Place shaped cookies on the prepared baking tray and place in the freezer for 10 minutes prior to baking.
Bake for 10-20 minutes, until fully golden. Note that I found baking time varies a lot here, depending on the thickness and size of the cookies. So just keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).
Allow cooling for ten minutes before transferring to a cooling rack. Allow cooling completely, as they'll continue to crunch up (can take a few hours). Store in an airtight container for up to 5 days.
Note that these keto gingerbread cookies are even better the next day after the spices have had some time to mingle. And also (for some inexplicable reason), the sweetness also intensifies the day after.
Our brand new KETO//KREME flavors are here for the Winter! This season we have Roasted Marshmallow, Latte Nut and Caramel Macchiato! Delicious coffee without the sugary add-ons!
Enjoy your keto holiday cookies and enjoy this time
Casserole...hot dish...whichever term you use, THIS recipe will definitely make you some friends! This low carb, family friendly dish is packed with taste and NOT packed with carbs making it easy to stick to your low carb plan, and a perfect dish for all the parents asking me for recipes their family will also eat! You're welcome! Ingredients 1 spaghetti squash 2-3 pounds 1 tablespoon olive oil 1 teaspoon salt 1 pound ground beef 24 ounces marinara store-bought or homemade 8 ounces cream cheese ½ cup sour cream 1 tablespoon chopped parsley 2 cups shredded mozzarella Directions For the squash: Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick spray. Cut the spaghetti squash in half length-wise. Scoop out the sides and discard. Drizzle the inside of the squash with olive oil and sprinkle with salt. Place spaghetti squash flesh side down on the prepared baking sheet at b
I just tried out this Quinoa and Black Bean Salad recipe from the new 21 Day Fix cookbook called Fixate that is being released next week...SO GOOD! If this is any indication as to what the rest of the book entails then we are in for a MAJOR 21 Day Fix upgrade! This will be what I bring to the next cookout I am invited to. People will have no idea that it is actually healthy for them because it tastes so good! Serves 12 (1 cup each) Prep Time: 30min. Cooking Time: 12 min. Container equivalents: 1 green, 2 yellow, 1.5 teaspoons INGREDIENTS 1/3 cup Fresh lime juice 1 Tbsp. ground cumin 1 Tbsp. sea salt (or Himalayan salt) 1/3 cup olive oil 2 cans (15-oz. ea.) black beans drained, rinsed 4 1/2 tsp. red wine vinegar (ground pepper to taste; optional) 4 cups water 2 cups dry quinoa, rinsed 1 medium red bell pepper, finely chopped 1 medium orange bell pepper, finely chopped 1 medium yellow bell pepper, finely chopped 1 (10-oz.) bag frozen corn,
The 3-Day Refresh Cleanse came out last week, and I am sure you are all wondering what a day of meals would look like if you were to do this cleanse. I have decided to put this post together so that I can simply show you how the cleanse will go day by day. Day 1- (Upon waking drink 8-10 oz. of filtered water.) Breakfast(within 1 hour of waking): Shakeology blended in 1 1/4 cups filtered water. Plus 1 serving from the fruit list. I chose half of a banana and actually added it into my shake. I added ice, and cinnamon which is on the guilt-free flavorings list that they provide us. I made it the same way all 3 days. Optional: Morning Tea (at least one hour after breakfast) 1 cup unsweetened herbal or green tea. (stevia sweetener allowed) I chose not to do this because I was fine drinking my water. Mid-Morning(at least 1 hour after morning tea): Fiber Sweep (digestive health drink) mixed in 1 cup filtered water. The first day I did not add enough