Keto Speculoos Cookies

Speculoos cookies, with their spicy, cinnamon-packed flavor, are a beloved treat worldwide. But if you’re on a keto diet, you might feel like you have to skip out on these delicious cookies. Not anymore! With this Keto Speculoos Cookies recipe, you can indulge in the sweet, spiced crunch without the carbs. These cookies are the perfect balance of warmth, sweetness, and keto-friendly ingredients. They’re crunchy, aromatic, and the ideal snack to pair with your favorite hot beverage or to enjoy as a quick dessert.

Whether you’re missing those holiday flavors or simply craving something with a bit of spice, these keto-friendly speculoos cookies will be your new go-to. And the best part? They’re ridiculously easy to make, so you’ll be able to satisfy your sweet tooth in no time!

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Why You’ll Love Keto Speculoos Cookies

• Keto-Friendly: These cookies are made with almond flour and erythritol, so they fit perfectly into a low-carb lifestyle.
• Delicious Flavor: With the perfect blend of cinnamon, nutmeg, and other warm spices, these cookies taste just like the traditional speculoos cookies you know and love.
• Quick & Easy: This recipe doesn’t require any complex steps or special techniques—just mix, bake, and enjoy.
• Perfect for Any Occasion: Whether you’re enjoying a cozy evening or serving them at a gathering, these cookies are perfect for any time of the year.

My Personal Experience

I’ve always had a soft spot for speculoos cookies, especially around the holidays when their sweet and spicy aroma fills the kitchen. But once I switched to a keto diet, I thought I’d have to let go of my favorite treats. Not anymore! The first time I tried making these keto speculoos cookies, I was blown away by how close they taste to the traditional ones. The texture is perfect, and the spices create that warm, comforting flavor that makes every bite satisfying. I love having a batch of these on hand for when I need a snack or dessert. Trust me, you won’t even miss the carbs!

Required Equipment

1. Mixing Bowl: You’ll need a large mixing bowl to combine all the dry and wet ingredients. I always go for a sturdy, easy-to-clean bowl that makes stirring and mixing feel effortless.
2. Baking Sheet: A good-quality baking sheet is essential for ensuring that the cookies bake evenly and don’t stick. I prefer non-stick baking sheets, which make cleanup a breeze.
3. Parchment Paper: To prevent sticking and make sure the cookies come off the baking sheet with ease, parchment paper is your best friend. It also helps to keep the cookies crisp!
4. Cookie Cutter or Rolling Pin: You’ll need something to shape your cookies. If you prefer a perfect shape, a speculoos-style cookie cutter is ideal, but you can also roll the dough into balls or cut them by hand for a more rustic look.
5. Oven: Of course, you’ll need an oven to bake these beauties. Make sure it’s preheated to the correct temperature so your cookies bake evenly and develop that lovely golden color.

Ingredients & Substitutions

• Almond Flour (2 cups): This is the base of your keto dough and provides a soft texture without the carbs. You can substitute it with coconut flour, but you may need to adjust the quantities since coconut flour is more absorbent.
• Erythritol (3/4 cup): Erythritol is a keto-friendly sweetener that mimics sugar. It’s the perfect choice for sweetening these cookies. If you prefer, you can use stevia or monk fruit sweetener, but be sure to adjust the quantity to match your preferred sweetness level.
• Butter (1/2 cup): Butter adds richness and helps give the cookies a soft texture. You can use ghee or coconut oil if you’re dairy-free.
• Egg (1 large): An egg binds the ingredients and gives the cookies structure. If you need an egg-free version, you can substitute with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
• Baking Powder (1 tsp): Baking powder helps the cookies rise slightly and become airy.
• Spices (Cinnamon, Nutmeg, Cloves): The signature flavor of speculoos comes from a combination of warm spices. You can adjust these based on your taste, or even swap out the spices for pre-made speculoos spice mix.
• Vanilla Extract (1 tsp): A little vanilla extract enhances the flavor of the cookies, rounding out the spices.

How to Make Keto Speculoos Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, erythritol, baking powder, cinnamon, nutmeg, cloves, and a pinch of salt. Stir until well combined.
3. Add the softened butter, egg, and vanilla extract to the dry ingredients. Mix everything together until a dough forms. You may need to use your hands to knead the dough to get it fully incorporated.
4. Roll out the dough between two sheets of parchment paper until it’s about 1/8-inch thick. If you’re using a cookie cutter, cut out your desired shapes. If not, simply use a knife to cut into squares or rounds.
5. Place the cookies on the prepared baking sheet, leaving a little space between each one.
6. Bake for 10-12 minutes, or until the edges are golden brown and the center is firm.
7. Allow the cookies to cool completely on a wire rack before serving or storing.

Tips for Keto Speculoos Cookies

• Chill the Dough: If your dough is too soft to handle, refrigerate it for about 30 minutes. This makes rolling and cutting the dough much easier.
• Don’t Overbake: Keep an eye on the cookies towards the end of the baking time to ensure they don’t burn. They should be lightly golden on the edges.
• Use a Cookie Cutter for Perfect Shapes: If you want perfect, uniform cookies, use a cookie cutter or even a shot glass for round shapes.

Optional Additions

• Chopped Nuts: If you enjoy a bit of crunch in your cookies, add some chopped pecans or almonds into the dough.
• Chocolate Chips: For a sweeter version, add sugar-free chocolate chips to the dough for a chocolatey twist.

Serving Ideas

These cookies are great for a snack, a quick breakfast with a cup of coffee, or as a dessert after dinner. Serve them with a glass of unsweetened almond milk or a hot cup of herbal tea for a cozy treat.

Storage Recommendations

Store your Keto Speculoos Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. To reheat, simply warm them in the oven at 300°F (150°C) for a few minutes.

Frequently Asked Questions

1. Can I make these cookies dairy-free? Yes! Simply swap the butter for coconut oil or ghee.
2. Can I use a different sweetener? Absolutely! You can use stevia, monk fruit, or any sweetener of your choice, but remember to adjust the quantities to your preference.
3. Can I make the dough ahead of time? Yes, you can refrigerate the dough for up to 24 hours before rolling it out and baking it.

Nutritional Breakdown (Per Serving)

• Calories: 120
• Total Carbs: 4g
• Net Carbs: 2g
• Fat: 10g
• Protein: 4g

Keto Speculoos Cookies Recipe

Allan

These Keto Speculoos Cookies are the perfect keto-friendly snack, filled with warm spices and sweetened with erythritol. They’re easy to make and taste just like the traditional speculoos cookies but without the carbs. Great for any occasion or as an everyday treat!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dessert, Snack

Cuisine Keto, Low Carb

Servings 12 cookies

Equipment

• Mixing bowl
• Baking Sheet
• Parchment Paper
• Cookie Cutter or Rolling Pin
• Oven

Ingredients

  

• Almond Flour 2 cups
• Erythritol 3/4 cup
• Butter 1/2 cup
• Egg 1 large
• Baking Powder 1 tsp
• Spices Cinnamon, Nutmeg, Cloves
• Vanilla Extract 1 tsp

Instructions

 

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a mixing bowl, combine the almond flour, erythritol, baking powder, cinnamon, nutmeg, cloves, and a pinch of salt. Stir until well combined.
• Add the softened butter, egg, and vanilla extract. Mix everything together until a dough forms.
• Roll out the dough between two sheets of parchment paper to 1/8-inch thickness. Cut into shapes.
• Place the cookies on the baking sheet, leaving space between them.
• Bake for 10-12 minutes, until golden brown around the edges.
• Cool completely on a wire rack.

We’d love to hear how this recipe turned out for you! 💬 Share your thoughts in the comments—we always enjoy connecting with you. 😊 Don’t forget to follow us on Facebook for more delicious keto recipes and helpful tips. Make sure to bookmark our site as your go-to resource for all things low-carb! New to keto? Be sure to check out our Keto Diet Plan for Beginners: Step-by-Step Guide—it’s the ideal companion to kickstart your journey, stay inspired, and achieve your health goals!

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