There’s something magical about the aroma of freshly baked cookies filling your kitchen. These Keto Spice Cookies are no exception. Packed with warming spices and just the right amount of sweetness, they offer a perfect bite-sized indulgence that’s low-carb but full of flavor.
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With their melt-in-your-mouth texture and bold, seasonal flavors, these cookies will have you reaching for seconds (or thirds) without hesitation!
Not Just Another Keto Spice Cookie Recipe
What sets these Keto Spice Cookies apart is the combination of rich almond flour, a touch of coconut flour, and a perfect blend of pumpkin pie spice. Unlike your standard low-carb cookie, this recipe uses a little molasses for a depth of flavor that’s often missing in keto treats. This is optional, of course, for those that want to keep the carb count next to nothing.
Plus, you can add optional sugar-free white chocolate chips for an extra layer of decadence. I like to enjoy them this way once in a while.
Ideas for Enjoying Your Spice Cookies
Sure, you can enjoy these cookies straight out of the oven (after they’ve cooled a bit!), but why not get creative? Crumble them over Greek yogurt for a crunchy topping, or serve them with a side of keto cookie dough ice cream for a sweet and spiced dessert. For a truly comforting experience, dip these cookies into a warm cup of almond milk or your favorite orange spice tea.
Insider Tips for the Perfect Cookie Texture
Achieving the ideal texture in keto baking can sometimes be tricky, but here are a few tips to help you nail it every time:
- Chill the Dough for Best Results: Chilling not only makes it easier to handle the dough but also helps the cookies retain their shape and prevents spreading.
- Use Room Temperature Ingredients: Cold butter or eggs can prevent the dough from combining evenly, so make sure all your ingredients are at room temperature before starting.
- Don’t Skip the Spice: If you love bold flavors, go ahead and add an extra teaspoon of pumpkin pie spice. It’s what gives these cookies their distinctive, warm aroma.
Make These Cookies Uniquely Yours with Tasty Add-Ins
These cookies are amazing on their own, but don’t be afraid to switch things up! Fold in chopped nuts like pecans or almonds for added texture, or sprinkle some cinnamon on top before baking for a stronger spice kick.
Looking to impress your guests? Create sandwich cookies by spreading a layer of cream cheese frosting or melted chocolate between two cookies. Each variation will bring a unique twist to the original recipe.
Final Thoughts
With their delicate blend of spices, buttery richness, and satisfying texture, these Keto Spice Cookies are a great addition to your recipe collection. Serve them at your next gathering, pack them as a snack for your low-carb journey, or simply enjoy them on a quiet evening at home. These cookies prove that low-carb can be both delicious and comforting, bite after bite!
Keto Spice Cookies
Ingredients
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup butter softened
- 1 tablespoon pumpkin pie spice Add 1 tsp more if you love the spice flavor
- 1/2 cup low carb granular sweetener
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg
- 1 teaspoon molasses optional, omit if strict keto
- 1/4 cup sugar-free white chocolate chips optional
Instructions
- In a large mixing bowl, cream the sweetener and softened butter. You can use a wooden spoon for this or an electric mixer.
- Add the egg and vanilla to the butter + sweetener mixture.
- In a separate bowl combine the dry ingredients: almond flour, coconut flour, pumpkin pie spice, golden monkfruit sweetener, salt, and baking powder.
- Add the dry ingredients into the bowl of wet ingredients and mix thoroughly until a smooth dough forms.
- Wrap prepared dough in parchment or wax paper and chill for 45 minutes or longer.
After the dough is chilled
- Preheat the oven to 350F. Line baking sheet(s) with parchment paper.
- Roll out chilled dough between to layers of wax paper or parchment paper.
- Use small cookie cutters for the shapes of these cookies. Alternatively, you could use a pastry rolling cutter and cut these into 1″ x 2.5″ cookie bars.
- Bake on parchment paper or silicone mat for 12-14 minutes.
- Move cookies to a cooling rack until completely cooled.
- If you are using chocolate chips, place one on each cookie and allow it to melt then spread it across the cookie either using the back of a spoon or by “sandwiching” two cookies together.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.