Gluten free keto speculoos cookies are everything you want from Europe’s favorite spiced biscuit: deeply aromatic, crisp around the edges, warmly spiced, and perfect for dunking in milk or coffee. This low carb version keeps the classic flavor of speculoos, also known as Biscoff-style cookies, while making the recipe gluten free and keto friendly.
Gluten Free & Keto Speculoos
i.e. Biscoff Cookies!
Speculoos, or speculaas in the Netherlands, are traditional Dutch spiced cookies often associated with the Sinterklaas celebration on December 6. Although they are especially popular during the holiday season, their fragrant spice blend and crisp texture make them a wonderful cookie to enjoy all year long.
This keto speculoos recipe brings all the nostalgic flavor of the original without wheat flour or regular sugar. The cookies bake up beautifully golden, with a delicate crunch and a warm aroma that immediately makes the kitchen feel festive. If you grew up with speculoos, these low carb cookies will feel familiar; if you are new to them, they may quickly become a holiday favorite.
Each cookie comes in at about 1/2 gram net carbs, making them a practical choice for anyone following a keto, low carb, or gluten free lifestyle.
The Speculoos Spices
The signature flavor of speculoos cookies comes from a rich, aromatic spice blend. Cinnamon is the dominant note, supported by ginger and nutmeg, preferably freshly ground for the best aroma. A small amount of cardamom, white pepper, and cloves adds depth and warmth without overpowering the cookie.
Traditional spice blends can vary from one family recipe to another. Some versions include touches of anise or allspice, while others keep the blend simpler. This version stays close to the classic profile, creating a gluten free keto speculoos cookie that tastes festive, balanced, and beautifully spiced.
The Deets
The most important step in this recipe is chilling the dough thoroughly before baking. The butter needs time to firm up again so the dough can be shaped without sticking. Chilling also helps the spices infuse the dough, which gives the finished cookies a deeper and more fragrant flavor.
For the best result, refrigerate the dough overnight. If you are short on time, a minimum of two to three hours will still work. Once chilled, the dough can be pressed into a traditional speculaas mold, rolled and flattened by hand, or rolled out between parchment paper and cut into shapes with cookie cutters.
Keep the cookies fairly thin before baking. They will rise slightly in the oven, and thinner cookies develop a better crisp texture once fully cooled.
The Flours
Classic speculoos cookies are usually made with wheat flour, and some recipes also include almond flour or slivered almonds. For this gluten free keto version, finely ground almond flour works very well on its own. A small amount of xanthan gum helps bind the dough and improves the finished texture.
This recipe also uses a little more baking soda than some traditional versions. The slight lift helps aerate the almond flour, producing a cookie that is crisp but not heavy.
The Sweetener
Golden erythritol is the best sweetener for this keto speculoos recipe because it provides sweetness, volume, and a texture that is closer to traditional sugar. It helps the cookies develop a light crunch and a pleasant bite.
A small amount of blackstrap molasses is optional, but it adds deeper flavor and improves browning. One teaspoon adds only a small amount of carbohydrate across the whole batch. If you prefer to avoid molasses, use a keto brown sugar-style sweetener instead.
Gluten Free & Keto Speculoos (i.e. Biscoff Cookies!)
Ingredients
- 192 g almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg freshly ground
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon white pepper
- 1/8 teaspoon ground cloves
- 80 g grass-fed unsalted butter
- 1/3-2/3 cup golden erythritol
- 1-2 teaspoons blackstrap molasses optional
- 1 egg
To garnish
- 1 egg white very lightly beaten for egg wash
- slivered almonds optional
Instructions
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Add the almond flour, baking soda, xanthan gum, salt, and spices to a medium bowl. Whisk thoroughly and set aside.
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Cream the butter in a large bowl with an electric mixer for about 1 minute. Add the sweetener and optional molasses, then continue beating until light and fluffy, about 8 to 10 minutes.
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Add the egg and mix only until incorporated. The mixture may look slightly broken, which is normal.
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With the mixer on low, add half of the dry mixture and mix until just combined. Add the remaining dry mixture and mix again until a dough forms.
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Wrap the cookie dough in cling film and refrigerate overnight if possible. If needed, chill for at least 2 hours.
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Preheat the oven to 350°F/180°C and line a baking tray with parchment paper.
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Roll the dough between two sheets of parchment paper and cut out shapes, or divide the dough into 24 portions and press each portion into a wooden cookie mold. Keep the cookies thin, as they will puff slightly during baking.
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Place the shaped cookies on the prepared tray and freeze for 10 minutes before baking.
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For a shiny finish, brush lightly with beaten egg white and garnish with slivered almonds if desired. For a matte finish, leave plain. Bake for 9 to 14 minutes, depending on size, until deep golden.
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Let the cookies cool on the tray for 10 minutes, then transfer them to a cooling rack. Allow them to cool completely so they can crisp up properly. Store in an airtight container for up to 5 days.
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These cookies are even better the next day, once the spices have had more time to blend and the texture has fully set.
Notes
Nutrition facts were estimated with the optional molasses included.
Nutrition
Carbohydrates: 1.5g |
Protein: 1g |
Fat: 6g |
Fiber: 1g