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, 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.Roll out the dough between two pieces of parchment paper until nice and thin.

You can then either cutout gingerbread men shapes.

Or, using a ruler, cut dough lengthwise and then crosswise into squares.

Prick each piece with a small fork.

Transfer parchment paper with the gingerbread cereal to a baking sheet or tray, and place in the freezer for 10 minutes prior to baking.

Bake for 8-12 minutes, until fully golden (depending on size and thickness).

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).

Brush with melted butter and sprinkle with ginger-cinnamon sugar.Allow to cool for ten minutes before transferring to a cooling rack.

Allow to cool completely, as they'll continue to crunch up (this may take a few hours for the sweetener to harden up again!).

Note that these keto gingerbread cereal is even better the next day, after the spices have had time to mingle.

Store in an airtight container for up to 5 days.