Europe’s favorite cookie, and with good reason. Deeply aromatic, warmly spiced and delightfully crisp for dunking in milk — these gluten-free, keto speculoos capture the classic flavor with minimal compromise.
Gluten Free & Keto Speculoos
i.e. Biscoff Cookies!
Speculoos (also called speculaas in the Netherlands) are spiced shortcrust cookies traditionally baked for Sinterklaas (Saint Nicholas) on December 6th. Today they’re enjoyed year-round, and this keto version brings those warm, nostalgic flavors to a low-carb, gluten-free format.
These cookies are dominated by cinnamon with supporting notes of ginger and freshly grated nutmeg, plus a hint of cardamom, white pepper and cloves. The result is a fragrant, slightly caramelized cookie that still crisps up nicely — about 1/2 g net carb per cookie when portioned as directed.
The Speculoos Spices
Traditional speculoos spice blends vary by family and region, but this version centers on ground cinnamon with touches of ground ginger and nutmeg. A small pinch of cardamom, white pepper and cloves adds complexity without overpowering the cookie.
Key Tips
The most important step is chilling the dough thoroughly. Cold dough lets the butter re-solidify so cookies keep their shape when pressed into molds or rolled and cut. It also gives the spices time to meld into the dough for a richer aroma. Overnight refrigeration is ideal; a minimum of about 2–3 hours will work in a pinch.
If you don’t have a traditional speculaas mold, press small portions into a shallow shape by hand, flatten and bake, or roll and cut as you would for any cutout cookie. Either way, aim for thin cookies so they stay crisp after baking.
The Flours
Traditional speculoos use wheat flour, but for a gluten-free, low-carb version this recipe relies on fine almond flour. Using very finely ground almond flour yields the best texture; a small amount of xanthan gum helps with structure. A slightly larger pinch of baking soda than usual helps aerate the almond flour and produce a lighter bite.
The Sweetener
This recipe performs best with erythritol (golden erythritol works well for color and flavor). It approximates sugar’s sweetness and volume and contributes to the crisp, chewy texture these cookies need. For deeper color and an authentic caramel note, 1–2 teaspoons of blackstrap molasses may be added — it enhances browning and adds umami. Note that molasses does add a small amount of carbs, so adjust to suit your plan.
Gluten Free & Keto Speculoos (i.e. Biscoff Cookies!)
If you prefer volume measurements, switch to US Cups in the recipe controls.
Pin Recipe
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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Whisk almond flour, baking soda, xanthan gum, salt and all spices in a medium bowl until evenly combined; set aside.
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In a large bowl, cream the butter with an electric mixer about 1 minute. Add erythritol and molasses (if using) and beat until light and fluffy, about 8–10 minutes.
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Mix in the egg until just incorporated. The mixture may look slightly separated — that’s fine.
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With the mixer on low, add half the flour mixture and mix until combined, then add the rest and mix just until incorporated.
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Wrap the dough in cling film and refrigerate overnight if possible; at least 2 hours if short on time.
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Preheat oven to 350°F / 180°C and line a baking tray with parchment.
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Either roll the dough between parchment sheets and cut shapes, or divide into 24 portions and press thinly into molds. Keep shapes thin, as they will thicken slightly while baking.
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Place shaped cookies on the prepared tray and chill in the freezer for about 10 minutes before baking to help them hold their shape.
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Brush very lightly with beaten egg white for a shiny finish and add slivered almonds if desired. Bake 9–14 minutes depending on size, until deep golden.
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Cool on the tray for 10 minutes, then transfer to a rack to cool completely. Keto cookies often crisp further after a few hours as the sweetener sets. Store in an airtight container up to 5 days.
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These cookies usually taste even better the next day after the spices and flavors have had time to mingle.
Notes
Nutrition estimates assume the optional molasses was included.