If you’ve ever missed those classic Biscoff cookies since going keto, this recipe is for you. These keto biscoff style butter cookies have that same warm, spiced flavor and satisfying crunch.
They’re made with almond flour and coconut flour instead of wheat flour, so they’re low carb and completely keto friendly. No sugar either, just golden erythritol to keep things sweet.
The spice blend is what really makes these special. Cinnamon, ginger, nutmeg, and cloves all come together to give you that unmistakable Biscoff taste.
They bake up thin and crispy, just like the originals. Perfect with a cup of coffee or tea.
The recipe is simple and the dough comes together fast. You do need to chill it before slicing, but the hands-on time is minimal.
Why You’ll Love This Recipe
Tastes Like Real Biscoff – The warm blend of cinnamon and ginger and nutmeg and cloves nails that classic speculoos flavor without any sugar.
Thin and Crispy Like the Original – These cookies bake up snappy and crunchy just like the store-bought Biscoff cookies you miss on keto.
Perfect With Coffee or Tea – Biscoff cookies were literally made to go with coffee and this keto version is the ideal guilt-free pairing.
Recipe Ingredients
- 1 3/4 cups Almond Flour
- 1/4 cup Coconut Flour
- 1/2 cup Golden Erythritol
- 1/4 cup Butter, softened
- 1 large Egg
- 1 tsp Vanilla Extract
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves
- 1 tsp Baking Powder
- 1/4 tsp Salt
How To Make
Step 1
Beat the softened butter and golden erythritol together with an electric mixer on medium-high speed for 2 to 3 minutes until light and creamy. Add the egg and vanilla extract and beat until combined.
Step 2
In a separate bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, nutmeg, cloves, baking powder, and salt. Add the dry ingredients to the butter mixture and mix on low speed until a cohesive dough forms.
Step 3
Shape the dough into a log about 8 inches long on a sheet of plastic wrap. Roll it tightly and twist the ends to seal. Refrigerate for at least 1 hour until very firm.
Step 4
Preheat your oven to 325F and line a baking sheet with parchment paper. Unwrap the chilled dough and slice it into rounds about 1/4 inch thick. You should get about 24 cookies.
Place them on the prepared baking sheet about 1 inch apart. Use a fork to press a decorative pattern into the top of each cookie if desired.
Step 5
Bake for 12 to 14 minutes until the edges are firm and the cookies are deep golden brown. They will feel slightly soft but will crisp up as they cool.
Step 6
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They should be thin, snappy, and intensely spiced.
Tips
Chill the Dough Long Enough
One hour in the fridge is the minimum, but if your dough still feels soft or sticky when you try to slice it, put it back in for another 30 minutes. Almond flour dough is much softer than regular dough, so it really needs to be firm.
If you’re having trouble slicing clean rounds, pop the log in the freezer for about 20 minutes instead. It firms up faster and you’ll get much cleaner, sharper edges on each cookie.
Clean slices matter here because these are thin cookies. If they’re uneven in thickness, the thin parts will burn before the thick parts are done.
Slice Them Evenly at 1/4 Inch
The 1/4 inch thickness is important for getting that signature Biscoff-style snap. If you cut them thicker, they won’t crisp up properly and you’ll end up with soft, cakey cookies instead of thin crunchy ones.
A good trick is to use a very sharp knife and rotate the log a quarter turn after every few slices. This keeps the bottom from getting a flat edge where it presses against the cutting board.
Use Golden Erythritol, Not White
The recipe specifically calls for golden erythritol and it makes a real difference. Golden erythritol has a slight caramel-like flavor that helps replicate the warm, deep taste of actual Biscoff cookies.
White erythritol will work in a pinch, but you’ll miss that subtle brown sugar note that ties everything together with the spices. If you only have white, you could add half a teaspoon of molasses-style keto syrup to get closer to the right flavor.
More Recipes
- Keto Shortbread Cookies
- Keto Sugar Cookies with Vanilla Frosting
- Keto Cream Cheese Cookies
- Low Carb Chocolate Chip Cookies
- Low Carb Snickerdoodle Cookies
Frequently Asked Questions
Can I use regular erythritol instead of golden erythritol?
You can, but the cookies won’t taste quite the same. Golden erythritol has a slight caramel-like flavor that mimics the deep, warm sweetness of real Biscoff cookies, so it really makes a difference here.
If all you have is regular white erythritol, the cookies will still work fine – they just won’t have that rich, toasty undertone that makes them taste so close to the original.
Keto Biscoff Style Butter Cookies
Ingredients
Equipment
Method
- Beat the softened butter and golden erythritol together with an electric mixer on medium-high speed for 2 to 3 minutes until light and creamy. Add the egg and vanilla extract and beat until combined.
- In a separate bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, nutmeg, cloves, baking powder, and salt. Add the dry ingredients to the butter mixture and mix on low speed until a cohesive dough forms.
- Shape the dough into a log about 8 inches long on a sheet of plastic wrap. Roll it tightly and twist the ends to seal. Refrigerate for at least 1 hour until very firm.
- Preheat your oven to 325F and line a baking sheet with parchment paper. Unwrap the chilled dough and slice it into rounds about 1/4 inch thick. You should get about 24 cookies. Place them on the prepared baking sheet about 1 inch apart. Use a fork to press a decorative pattern into the top of each cookie if desired.
- Bake for 12 to 14 minutes until the edges are firm and the cookies are deep golden brown. They will feel slightly soft but will crisp up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They should be thin, snappy, and intensely spiced.