Gluten Free & Keto Speculoos (i.e. Biscoff Cookies!)

Europe's favorite cookie, with reason! Deeply aromatic, beautifully spiced, and nice and crisp to dunk in milk. Not much is lost (if at all) in these gluten free and keto speculoos!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Cookies, Dessert

Cuisine European

Keyword gluten free, keto, low carb

Prep Time 20

Cook Time 15

Chilling Time 2

Total Time 35

Servings cookies

Calories 74kcal

Ingredients

192 g almond flour
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon kosher salt
1 3/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg freshly ground
1/4 teaspoon ground cardamom
1/8 teaspoon white pepper
1/8 teaspoon ground cloves
80 g grass-fed unsalted butter
1/3-2/3 cup golden erythritol *
1-2 teaspoons blackstrap molasses optional
1 egg

To garnish

1 egg white very lightly beaten for egg wash
slivered almonds optional

Metric - US Cups

Instructions

Add almond flour, baking soda, xanthan gum, salt and spices to a medium bowl. Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with an electric mixer, 1 minute. 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, 2 hours will do.
Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
You have two options here. Either roll out the dough between two pieces of parchment paper and do cutout cookies. Or divide cookie dough into 24 and press onto wooden cookie mold to shape. Just be sure to get them nice and thin, as they'll thicken more when baked.
Place shaped cookies on the prepared baking tray and place in the freezer for 10 minutes prior to baking.
Brush with a very lightly beaten egg white (don't get it frothy!) to get that nice shiny finish and decorate with slivered almonds (optional). Otherwise, leave them as they are for a matte finish (similar to gingerbread cookies). And bake for 9-14 minutes (depending on size), until deep golden.
Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (keto cookies take a few hours for the sweetener to Harden up completely!). Store in an airtight container for up to 5 days.
Note that these 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.

Notes

*If you prefer your cookies on the sweeter side (and not doing any icing), feel free to up the sweetener to 1/2-2/3 cup. And Please see section on Sweeteners for deets and possible substitution.

Please note that nutrition facts were estimated with the touch of molasses.

Nutrition

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