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 and line a baking tray with parchment paper.Roll out the dough between two pieces of parchment paper and cutout 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 we found baking time varies a lot here, depending on 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).

While if you like them soft, take them out as soon as they begin to set (and make them thicker).

Allow to cool for ten minutes before transferring to a cooling rack.

Allow to cool completely, as they'll continue to crunch up.

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.