Biscoff (Speculoos) Cookies – Low Carb and Gluten-Free
Speculoos is a spiced shortcrust biscuit traditionally baked on or just before St Nicholas' day in the Netherlands, Belgium, and around Christmas in Germany. These sweet little low carb cookies are delicious year round!
In a medium bowl, whisk together almond flour, spices and salt.
In a large bowl, beat butter, Swerve and brown sugar substitute until creamy. Beat in the egg, then beat in almond flour mixture until dough comes together.
Turn out dough onto a large piece of parchment paper. Pat into a rough circle and then top with another piece of parchment. Roll out to about 1/4 inch thickness. Place on a cookie sheet and chill in refrigerator for at least an hour.
Preheat oven to 325F and line another baking sheet with parchment. Using whatever shape cookie cutter your heart desires, cut out cookies and lift carefully with a small, offset spatula or knife. Place cookies at least 1 inch apart on prepared baking sheet. Reroll your dough and cut out more cookies (if your dough gets too soft to work with, you can put it in the freezer for a bit to harden up).
Bake cookies 12 to 15 minutes, or until they are just starting to brown. For a crisper cookie, turn off oven, prop door open with a wooden spoon and let sit inside until cool.
Yield will depend somewhat on what brown sugar substitute you use. Ideal does have some carbs.Each cookie has 1.9 g of carbs and .7 g of fiber.Total NET CARBS = 1.2 g.