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Keto Speculoos Cookies » Simple and Healthy Recipe! ✅

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Crispy and sweetly spiced keto speculoos cookies are a low carb treat not to be missed. Famous for the Biscoff brand, these Dutch Spice Cookies get a makeover with no sugar and no gluten.

You may have never heard of speculoos, but chances are you’ve heard of the Biscoff brand. Well, consider these Spiced Crunch Cookies the keto version of Biscoff. But much better.

How do I describe these delicious keto cookies? They are like thin shortbread cookies with lots of cinnamon, cardamom and cloves. And you can’t miss them!

They look quite modest, just like cookies. But one bite of these crunchy, crunchy shortbread cookies and you’ll immediately understand why they’re so popular in Europe.

All that spicy spiciness bursting in your mouth transports you right to the famous Christmas markets. (This post was originally published in June 2012.)

What are speculoos cookies?

Speculoos are spiced shortbread cookies that are traditionally baked around Saint Nicholas’ Day (December 6) in Belgium and the Netherlands. Speculoos is the Belgian term and Speculaas is the Dutch term for these cookies.

They are usually quite thin and crispy and perfectly seasoned with a combination of spices. And they often come printed or in pretty shapes like traditional Dutch windmill cookies.

Lotus Bakeries created the Biscoff brand for the US market. And they have gained massive popularity thanks to their partnership with Delta Airlines.

These keto speculoo are just as tasty, with the same delicious spiciness. And they are also easy to do. They could become your new favorite keto holiday cookies!


for keto speculum

Like shortbread cookies, these cookies do not contain eggs. Will need:

  • Butter
  • Sweetener (must have an erythritol base!)
  • Vanilla
  • Spices including cinnamon, cardamom, cloves, and nutmeg or mace
  • Almond flour (see FAQ for nut-free tips)
  • Sodium bicarbonate
  • Salt

Use the right sweetener

The result of your keto speculoos depends largely on the sweetener you use. I highlighted these cookies in a recent YouTube video, showing the difference sweeteners make.

People often assume that all keto sweeteners work the same way and make substitutions based on their preferences. And when their cookies come out soft and not crisp, they think the recipe is to blame.

The ONLY sweeteners that will make a crispy cookie are erythritol-based, like Swerve or Lakanto. Any amount of allulose and/or BochaSweet and your cookies will be soft and cake-like.

Traditional speculoos cookies take brown sugar, but I found that Swerve Brown made them slightly less crispy than Swerve Granular. And the allulose made them totally squishy and squishy!

Watch my video to see how different sweeteners change keto-speculaa cookies.

The Ultimate Guide to Ketogenic Sweeteners discusses the properties of various sweeteners in great detail. I recommend reading it!

More tips for making keto speculoos cookies

  1. Use well softened butter. Make sure it is smooth but not melted and add the sweetener until you get a very creamy cream. Then add the vanilla and spices.
  2. Use finely ground almond flour. Speculoos cookies should be thin and crisp, and the dough should be cohesive enough to roll out properly. Coarsely ground walnut flour makes cookies grainier and more crumbly.
  3. Sodium bicarbonate versus baking powder. These cookies don’t need to rise, so don’t add yeast. But a little baking soda helps them brown nicely in the oven without rising.
  4. Cut them how you want. There are many possible ways to cut speculoos cookies, from circles and hearts to stars and rectangles. I cut some of mine by hand with a fluted wheel, but this rectangular cookie cutter would work just fine too.
  5. let them cool down completely. As always with keto cookies, they won’t really be crisp until they cool completely.

Frequent questions

I am allergic to almonds. Can I make them with coconut flour?

Coconut flour is not a good substitute for these cookies. But you can try using sunflower seed flour. You’ll need to add a tablespoon of acid, such as lemon juice or vinegar, to offset the green reaction that occurs between the sunflower seeds and the baking soda.

Is there a way to make these products lactose free?

I haven’t tried it, but I guess softened coconut oil or palm butter would work fine. If you can tolerate ghee, this is another great option.

Can I use a different sweetener?

See the “Using the Right Sweetener” section to understand how sweetener substitutions will affect your ketospeculoos cookies.

Can I use monk fruit sweetener?

It is important to understand that most “monk fruit sweeteners” are actually erythritol with the addition of a little monk fruit to make them sweeter. True monk fruit is a highly concentrated extract that is hundreds of times sweeter than sugar. It’s a marketing gimmick, to be honest.

Read the ingredient list on the sweetener package. If the only ingredients are erythritol and monk fruit, then yes, you can use it. If you have even a little aleulose, the cookies won’t burn properly.

Caroline recommends:

  • Silicone liners are the best way to keep the bottoms of the cookies from getting too dark.
  • This little Ateco offset spatula is my favorite kitchen tool! Perfect for spreading icing and moving under cutout cookies.
  • Don’t skip the cardamom! It helps give speculoos cookies their classic flavor.

Keto Speculoos Cookies Recipe

Crispy and sweetly spiced keto speculoos cookies are a low carb treat not to be missed. Famous for the Biscoff brand, these Dutch Spice Cookies get a makeover with no sugar and no gluten.

]]> Print PIN rate

Preparation time: 30 minutes

Cooking time: 15 minutes.

Total time: 45 minutes

Servings: 18 servings

Calories 137kcal

  • Preheat oven to 325F and line two baking sheets with silicone mats or parchment paper.

  • In a large bowl, beat butter and sweetener until creamy, about 2 minutes. Add the vanilla and spices.

  • Add the almond flour, baking soda and salt and beat until you get a dough. Divide the dough into even disks.

  • Lightly dust a work surface with almond flour. Place a disk on the work surface and cover it with baking paper. Spread it ⅛ to ¼ inch thick as evenly as possible.

  • Cut cookies into desired shapes with cookie cutter or wheel. Carefully move an offset spatula under the cookies to separate them from the counter. Arrange on prepared baking sheets. Collect the cutouts and roll again to get as many cookies as possible. Repeat with the second disc of dough.

  • Bake for 10 to 15 minutes or until golden brown (time depends on how thin you rolled the dough). Remove from the oven and let cool completely in the pans. They will still be soft to the touch, but will crisp up as they cool.

  • If they don’t darken completely, place them back in a hot oven (200°F) for another 10-15 minutes.

The number of cookies you get depends on how thin you roll the dough and how big you cut it. I cut mine into 2×3-inch rectangles, with a few 2½-inch circles. I have about 36 cookies (2 cookies per serving).

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