KETO BISCOFF COOKIES

‘Sinterklaas’ (the Santa of Belgium and The Netherlands) is coming to town. And with that come the traditional ‘speculoos’ cookies, better known as biscoff cookies.

This year will be the first year our daughter realises this holiday and I want her to enjoy this cozy holiday and the days towards it. So I prepared these traditional cookies in a keto version and I have to say, they turned out pretty delicious and crunchy! I’m not a big fan of cinnamon, but this I can savour!

The batter for these cookies is pretty easy to prepare. You can use cookie cutters to cut out the shapes, or a wooden mould (which is the one I used). The wooden mould is a bit more challenging to get the cookies out easily. So if you don’t have too much patience, I would suggest to just use cookie cutters.

With the same dough you can also make the traditional ‘pepernoten’. Where you shape little balls out of the dough, and bake them like the cookies.

INGREDIENTS

*If you don’t have Speculoos spice mix you can make your own using the following spices:
– 1/4 tsp black pepper, finely ground
– 1/8 tsp ground ginger
– 1/3 tsp nutmeg
– 1 tsp cinnamon
– 1/2 tsp cardamom

INSTRUCTIONS

  1. Preheat the oven at 375 F / 190 C.
  2. Line out a baking tray with parchment paper.
  3. In a large bowl, add the almond flour, speculoos mix, sea salt, stevia and erythritol. Mix everything together with a spatula.
  4. Add the egg and the butter and mix with the spatula, and latter knead it with your hands, until you have a nice sticky cookie dough.
  5. Place the dough in the fridge for 30- 40 minutes, so it can harden a little and it’s easier to cut out the cookie figures.
  6. Cut out the cookies in the way you prefer: with cookies cutters or wooden mould (underneath this post is a picture of the wooden mould usage) . If you use cookie cutters, dust a flat surface with some almond flour and roll out the dough into a thin layer. Then cut out the cookies.
  7. Place the cookies on a baking sheet and bake for 15-20 minutes until they are golden brown.
  8. Take them out of the oven and let them cool off so they can harden.
  9. Enjoy!

Tip for crunchy cookies: The thinner the cookies, the crunchier they will be once you bake them.

To use the wooden mould:
– Dust the mould with almond flour and push some in the ridges of the mould.
– Cover the mould with the dough and press.
– Place a knife on the surface of the mould and cut off the excess dough with a zig zag movement.
– Carefully loosen the edgdes of the dough from the mould and place onto the baking sheet.

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For my Dutch Keto Fam:

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