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.