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

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4 from 163 votes

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

35 minutes
Calories 440kcal

Ingredients

  • 160 grams almond flour
  • 8 grams arrowroot powder (optional*)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1 3/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg (optional*)
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon ground cloves
  • 80 grams grass-fed butter
  • 80 grams Swerve Sweetener
  • 9 grams blackstrap molasses (optional*)
  • 1 egg whites (optional*)
  • slivered almonds (optional*)

Instructions

  • Add almond flour, arrowroot powder, salt, baking soda, xanthan gum, and spices to a medium bowl.
  • Whisk until thoroughly combined and set aside.Cream butter in a large bowl with an electric mixer, 2-3 minutes.
  • Add in sweetener and molasses (optional), and continue to beat until thoroughly mixed and much of the sweetener has dissolved.
  • 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.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.

Nutrition

Calories: 440kcal

Originally posted 2019-02-20 18:12:56.

Article Categories:
Lunch

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