Sweetly spiced, crispy keto speculoos cookies are a must-bake low carb treat. Made famous by the Biscoff brand, these Dutch spice cookies get a sugar-free, gluten-free makeover.
Preheat the oven to 325F and line two baking sheets with silicone mats or parchment paper.
In a large bowl, beat the butter and sweetener together until creamy, about 2 minutes. Beat in the vanilla and the spices.
Add the almond flour, baking soda, and salt and beat until the dough comes together. Divide the dough into to even discs.
Dust a work surface lightly with almond flour. Place one disc on the work surface and cover with parchment paper. Roll out to ⅛ to ¼ inch thick as evenly as possible.
Cut the cookies into desired shapes with cookie cutters or a pastry wheel. Wiggle an offset spatula carefully under the cookies to loosen them from the work surface. Place on the prepared baking sheets. Gather the scraps and re-roll to get as many cookies as possible. Repeat with the second disc of dough.
Bake 10 to 15 minutes, or until they are golden brown (how long depends on how thinly you rolled the dough). Remove from the oven and let cool completely on the pans. They will still be soft to the touch but will crisp up as they cool.
If they don't crisp up completely, place back in a warm (200°F) oven for another 10 to 15 minutes.
Notes
How many cookies you get depends on how thinly you roll the dough and how large you cut them.I cut mine into 2x3 inch rectangles, with some 2 ½ inch circles. I got about 36 cookies (2 cookies per serving).