Keto Speculoos Cookies

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ cup erythritol (or any keto-friendly sweetener)
• 1 tsp baking powder
• ½ tsp xanthan gum (optional for better texture)
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp allspice
• ½ cup unsalted butter (softened)
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Preheat the Oven:
   Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
   In a medium bowl, combine almond flour, coconut flour, erythritol, baking powder, xanthan gum, cinnamon, nutmeg, ginger, cloves, and allspice.
3. Cream Butter:
   In a separate large bowl, beat the softened butter until creamy. Add the sweetener and mix until light and fluffy.
4. Add Wet Ingredients:
   Add the egg and vanilla extract to the butter mixture. Mix until fully combined.
5. Combine:
   Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough seems too sticky, chill it in the refrigerator for 15-20 minutes.
6. Shape the Cookies:
   Roll the dough between two sheets of parchment paper to about ¼-inch thickness. Use cookie cutters to shape them into traditional Speculoos forms or simple circles.
7. Bake:
   Place the cookies on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are golden brown.
8. Cool:
   Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool.