Keto Spice Cookies: A Delightful Low-Carb Treat

For those embracing a ketogenic lifestyle, finding satisfying desserts can sometimes be a challenge. However, with a little creativity, it's entirely possible to enjoy delicious treats without derailing your diet. Keto spice cookies offer a perfect solution, combining the comforting flavors of traditional spice cookies with low-carb ingredients. These cookies are not only a delightful indulgence but also a testament to the versatility of keto baking.

Speculoos Cookies

Speculoos, also known as Speculaas in Dutch, are spiced shortcrust cookies traditionally enjoyed in Belgium and the Netherlands around St. Nicholas’ Day (December 6th). These cookies are typically thin, crispy, and seasoned with a blend of spices, often stamped into decorative shapes.

Keto Speculoos Cookies

These keto speculoos cookies offer the same delicious spiciness as the traditional version, using keto-friendly ingredients to maintain a low-carb profile. They are similar to shortbread, with a buttery, crisp texture and a burst of warm spices like cinnamon, cardamom, and cloves.

Key Ingredients and Considerations

• Sweetener: The type of sweetener used is crucial for achieving the desired crispness. Erythritol-based sweeteners like Swerve or Lakanto are recommended, as allulose or BochaSweet can result in softer, cake-like cookies.
• Almond Flour: Finely ground almond flour is essential for a cohesive dough that rolls out properly, preventing a gritty or crumbly texture.
• Butter: Properly softened butter, but not melted, should be creamed with the sweetener until light and fluffy.

Recipe for Keto Speculoos Cookies

Ingredients:

• Softened butter
• Erythritol-based sweetener (Swerve or Lakanto)
• Vanilla extract
• Cinnamon, cardamom, and cloves
• Finely ground almond flour
• Baking soda
• Salt

Instructions:

1. Preheat the oven to 325°F (160°C) and line baking sheets with silicone mats or parchment paper.
2. In a large bowl, beat the butter and sweetener until creamy.
3. Beat in the vanilla and spices.
4. Add the almond flour, baking soda, and salt, and mix until the dough comes together.
5. Divide the dough into two discs.
6. Dust a work surface with almond flour and roll out one disc to 1/8 to 1/4 inch thickness between parchment paper.
7. Cut the cookies into desired shapes.
8. Carefully transfer the cookies to the prepared baking sheets using an offset spatula.
9. Repeat with the second disc of dough.
10. Bake for 10-15 minutes, until golden brown.
11. Let the cookies cool completely on the pans to achieve maximum crispness. If they don't crisp up completely, place back in a warm (200°F) oven for another 10 to 15 minutes.

Keto Ginger Molasses Cookies

For those who love the warm, comforting flavors of ginger and molasses, keto ginger molasses cookies are an excellent choice. These cookies offer a delightful balance of sweet and spice, with a soft and chewy texture.

Achieving a Chewy Texture

One of the secrets to making these cookies chewy is the addition of gelatin, which helps retain moisture and mimic the texture of traditional ginger molasses cookies. Almond butter also contributes to the moisture and thickness of the dough.

Read also: Easy Low-Carb Cheese Crackers

Recipe for Keto Ginger Molasses Cookies

Ingredients:

• Finely ground almond flour
• Gelatin
• Ground ginger, cinnamon, and cloves
• Baking soda
• Softened butter
• Almond butter
• Erythritol-based sweetener (Swerve Brown recommended)
• Eggs
• Molasses
• Vanilla extract

Instructions:

1. Preheat the oven to 325°F (160°C) and line baking sheets with parchment or silicone liners.
2. In a medium bowl, whisk together the almond flour, gelatin, ginger, cinnamon, baking soda, and cloves.
3. In a large bowl, beat the butter, almond butter, and sweetener until smooth.
4. Beat in the eggs, molasses, and vanilla extract until well combined.
5. Add the almond flour mixture and continue to beat until the dough comes together.
6. Roll the dough into 1-inch balls and place them a few inches apart on the prepared baking sheet.
7. Bake for 5 minutes, then remove from the oven and gently press down a bit to encourage spreading.
8. Return to the oven and bake another 7 minutes or so, until just barely golden brown.
9. Let the cookies cool completely before serving.

Tips and Substitutions

• For best results, use an erythritol-based sweetener.
• Gelatin can be replaced with collagen peptides, but a vegetarian substitute like agar agar may not yield the same results.
• Store the cookies in a covered container at room temperature for up to 5 days, or in the fridge for up to 10 days. They can also be frozen for up to 2 months.

Keto Pumpkin Spice Cookies

As autumn arrives, pumpkin spice becomes a ubiquitous flavor, and these keto pumpkin spice cookies are a perfect way to indulge in the seasonal favorite while staying true to your low-carb goals. Using almond flour, these gluten-free and sugar-free cookies are full of spice and are perfect for a keto snack.

Recipe for Keto Pumpkin Spice Cookies

Ingredients:

• Almond flour
• Xanthan gum
• Baking powder
• Pumpkin pie spice
• Egg
• Swerve confectioners and brown sweeteners
• Butter
• Shortening
• Vanilla extract

Instructions:

1. Preheat oven to 375 °F (190°C).
2. In a mixing bowl, beat the egg Swerve confectioners and brown sweeteners, butter, shortening and vanilla extract.
3. In a separate bowl, mix the almond flour, xanthan gum, baking powder and pumpkin pie spice.
4. Add the dry ingredients to the wet and mix to form the cookie dough.
5. Refrigerate for 2 hours before baking.
6. On a parchment or silicon mat covered cookie sheet, spoon out the cookie dough. This batch made 22 cookies for me.
7. The cookies will rise and spread a little but not too much.
8. Bake for 10-12 minutes until browned. They should be cooked through but soft to the touch on the top. They will harden as the cool.
9. Let cool completely before eating.

Tips and Notes

• Xanthan gum and Swerve sweeteners (confectioners and brown sugar) really add to the taste and texture of keto cookies.
• Watch the time on the cookies as they can burn.
• These cookies will raise but not spread much. The texture is not crunchy but more like an average chocolate chip cookie.
• These freeze well if you don't want the temptation.

Cinnamon Icing (Optional)

• 1 cup Swerve confectioners sugar
• 1 teaspoon cinnamon
• 1 teaspoon of vanilla
• 6-9 teaspoons of water, almond milk or heavy cream.

Keto Chai Cookies

Keto chai cookies offer a delightful blend of warm spices and creamy frosting, perfect for a comforting treat. The combination of chai spice and cardamom frosting creates a unique and indulgent flavor profile.

Recipe for Keto Chai Cookies

Ingredients:

• Blanched almond flour
• Coconut flour
• Granulated monk fruit sweetener
• Softened butter (or coconut oil for dairy-free)
• Egg
• Egg yolk
• Vanilla extract
• Baking soda
• Salt
• Chai spices
• Cream cheese (or dairy-free alternative)
• Powdered monk fruit sweetener
• Cardamom or cinnamon for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, beat the softened butter and the sweetener for 2-3 minutes, or until creamy and well-combined.
3. Add the egg, egg yolk, and vanilla extract and mix until combined.
4. Add the almond flour, baking soda, salt, and spices. Mix on high speed for 1-2 minutes, or until the ingredients are combined and a soft dough forms.
5. Scoop out 1-½ tablespoons-sized dough balls and place them on a baking sheet lined with parchment paper or a baking mat.
6. Bake for 9-11 minutes or until they are slightly golden brown along the edges.
7. Remove and cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
8. In a large mixing bowl, beat together the softened cream cheese and butter until well-incorporated.
9. Add the powdered sweetener and vanilla and mix for 1-2 minutes on high speed or until smooth.
10. Mix in the spices.
11. Spread about 1 tablespoon of frosting on each of the cooled cookies, then sprinkle with a dash of cardamom or cinnamon (optional).

Tips and Variations

• Chilling the dough is optional but it will allow the outside of the cookie to get a little more crisp while the inside stays tender and chewy.
• For a dairy-free cookie, substitute the butter with softened (not melted) coconut oil and the cream cheese for a dairy-free alternative.
• Sweeten the frosting to your taste preference and feel free to add in more powdered monk fruit sweetener, if needed.
• You can use your own variety of keto-friendly sweetener, as long as it's a granulated, 1:1 substitute for sugar.

Keto Chai Sugar Cookies

These Keto Chai Sugar Cookies pack a flavor punch with a blend of chai-inspired spices with just 1 net carb per cookie.

Recipe for Keto Chai Sugar Cookies

Ingredients:

• Almond flour
• Coconut flour
• Powdered sweetener
• Baking powder
• Cinnamon
• Ginger
• Cardamom
• Allspice
• Cloves
• Pepper
• Xanthan gum
• Softened butter
• Vanilla

Instructions:

1. Place the almond flour, coconut flour, powdered sweetener, baking powder, cinnamon, ginger, cardamom, allspice, cloves, pepper, and xanthan gum in a food processor and pulse a few times to combine.
2. Add 1/2 cup softened butter and the vanilla and process until a smooth dough is made.
3. Remove the dough from the food processor and roll it into a log (about 2 inches in diameter) and wrap it in cling wrap.
4. Place the dough in the freezer for about 30 minutes.
5. Preheat the oven to 350 degrees F.
6. Place parchment paper or a silicone mat on 2 baking sheets.
7. Remove the dough from the freezer and unwrap it. Using a sharp serrated knife, slice the dough into 1/4 inch discs (about 24) and place 12 discs on each baking sheet, spacing them out evenly.
8. Place one baking sheet in the refrigerator, place the other in the preheated oven and bake for 8 to 10 minutes, or until the cookies begin to turn golden brown around the edges.
9. Remove the baking sheet from the oven and set it aside to cool. Place the remaining baking sheet in the oven and bake as before.
10. Allow the cookies to cool completely before handling them. They are very soft and crumbly while they are warm.
11. In a small bowl, use a small whisk or a fork to combine the powdered sweetener and espresso until a thick but pourable glaze forms.
12. Drizzle all over cooled cookies.

Tips and Variations

• Get Creative with Shapes: While the traditional method involves slicing the dough into discs, don't hesitate to get creative with your cookie shapes. After chilling the dough, roll it out and use festive cookie cutters to craft charming chai-spiced cookies that match the holiday spirit. Whether it's gingerbread men, snowflakes, or stars, the options are endless. Plus, they make for eye-catching and personalized treats for your loved ones!
• Master the Glaze Drizzle: Achieving the perfect glaze consistency is key to beautiful, glossy cookies. If the glaze appears too thick, add a tiny amount of brewed espresso or coffee to thin it out. Conversely, if it's too thin, gradually mix in more powdered sweetener until it reaches the desired thickness. Don't rush the glazing process, and let the cookies set fully before storing to prevent smudging or sticking. Your cookies will look as good as they taste!
• Can I make these Keto Chai Sugar Cookies ahead of time and freeze the dough?Yes, you can keep the wrapped cookie dough in the refrigerator for up to 5 days, or in the freezer for 9 to 12 months.
• Can I roll this Keto Chai Sugar Cookie dough out and make cut-out cookies? Absolutely! Just roll the dough into 2 balls. Then roll the balls between 2 sheets of parchment paper until it’s the desired thickness and place the dough on 2 baking sheets and into the freezer for 15 minutes.

Chewy Keto Ginger Cookies

These cookies are chewy and soft while also being insanely flavorful. If you are team chewy cookies, definitely give this recipe a try. You are sure to love them!

Recipe for Chewy Keto Ginger Cookies

Ingredients:

• Almond flour
• Tapioca flour
• Baking powder
• Salt
• Cinnamon
• Allspice
• Ginger
• Butter
• Erythritol
• Egg
• Vanilla

Instructions:

1. Preheat your oven to 350 degrees F and line a baking sheet tray with a silicone baking mat.
2. Sift the almond flour, tapioca flour, baking powder, salt, cinnamon, all spice and ginger into a large bowl.
3. Beat together the butter and erythritol until light and fluffy.
4. Add the egg and vanilla to the butter mix and blend together well, scraping down the sides of the bowl if needed.
5. Add the dry ingredients to the bowl and stir to form a thick cookie dough.
6. Chill the batter for about 30 minutes then scoop the dough into 1 ½ inch sized balls. Place on the prepared baking sheet.
7. Bake for 12 minutes then let cool on the tray before enjoying.

Keto Ginger Cookies

This Keto Ginger Cookie Recipe gives you all the flavor of ginger snap cookies without all the carbs. These little keto cookies won't last long. They're the perfect texture, only take 10 minutes of prep, and have an incomparable taste.

Read also: Keto Calorie Counting: A Detailed Guide

Recipe for Keto Ginger Cookies

Ingredients:

• Butter
• Agave nectar
• Egg
• Water
• Almond flour
• Truvia
• Baking soda
• Salt
• Cinnamon
• Chile spice
• Ground star anise

Instructions:

1. Preheat the oven to 350F.
2. Line a cookie sheet with parchment paper and set aside.
3. Using a hand blender, cream together the butter, agave nectar, egg, and water.
4. To this mixture, add all the dry ingredients and mix well on low speed.
5. Roll into 2 teaspoon balls and arrange on a baking tray with parchment paper. They don't really spread too much but leave a little room between them.
6. Bake for 12-15 minutes until the tops have lightly browned.
7. Once cooled, store in an air-tight container.

Read also: Magnesium Supplements for Keto

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