Keto Christmas Speculoos Cookies

For the best Keto Christmas baking ideas - look no further than these crispy speculoos cookies! These beautiful cookies are traditionally baked for holidays, and just because you’re on a Keto diet doesn’t mean you can’t enjoy this fantastic holiday treat. You can get creative with these cookies and shape them using different cookie cutters. They are an excellent Christmas recipe to prepare in advance, as these cookies will last for two weeks when stored properly. It is also a great idea to prepare several batches that will last for the entire holiday season. You can adjust the spices according to your taste, but this combination is already perfect.

What type of sweetener to use?

The type of sweetener you use will greatly affect the crispiness of the cookies. We recommend using erythritol-based sweeteners for the best results. You will also need to cool these cookies completely before serving. They will crisp up as they cool.

How to store these cookies?

Keep your cookies in air-tight containers. They will remain fresh for two weeks.

Can I replace almond flour with coconut flour?

We don’t recommend using coconut flour for this recipe. The cookies will be too dense and crack easily.

Net Carbs

0.4 g
Fiber

0.6 g
Total Carbs

1 g
Protein

1 g
Fats

3.9 g

41 cals

Quantity

Serving Size

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Almond flour

1.25 cup
Baking soda

0.25 tsp
Salt

0.25 tsp
Nutmeg Ground

0.25 tsp
Cloves Ground

0.25 tsp
Cardamom, ground

0.5 tsp
Cinnamon

1 tsp
Butter

0.25 cup
Erythritol Granulated

0.33 cup

Step 1

Let the butter sit at room temperature for 15-20 minutes. Add the butter and sweetener to a large bowl. Using a hand mixer, beat until light and creamy. This will take about 2-3 minutes.
Step 2

Add the almond flour, baking soda, salt, nutmeg, cloves, cardamom, and cinnamon to another bowl. Mix until completely combined. Optionally, adjust the spices according to your taste.
Step 3

Add the flour mixture to a bowl with butter. Beat well until fully combined. This will take about 3 minutes.
Step 4

Put a piece of parchment paper on your work surface. Knead the dough into a ball. Refrigerate for 30 minutes.
Step 5

Remove the dough from the refrigerator. Shape the dough into a disc and cover it with another piece of parchment paper. Roll out to approximately ¼ inch thick.
Step 6

Preheat the oven to 325°F (160°C). Line a large baking tray with parchment paper. Cut the cookies into desired shapes with cookie cutters or a pastry wheel. Carefully transfer the cookies to the prepared baking tray.
Step 7

Bake for 10-15 minutes or until golden brown. The exact baking time will depend on how thinly you roll the dough. Remove from the oven and cool completely. They will crisp up as they cool.

Keto Christmas Speculoos Cookies

Ingredients

Recipe Steps

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