Dutch Keto Speculaasbrok - Christmas cookie

Living a Keto lifestyle doesn't mean you can't have any treats. Using the basic recipe of the Keto Hazelnut cookies, Janet created her hometown traditional Christmas cookie recipe... the Keto way! 

All you need to create this delicious Speculaasbrok is:

For the mix:

• 100gr Salted Butter
• 1/3 cup Erythritol
• 1 Egg Yolk
• 1 tbsp Milk
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1 tsp Vanilla Extract 
• 1 tsp Almond Extract 
• 15gr Speculaas spices
• 1 cup Almond Flour
• 220gr Hazelnut Flour

And don't worry, we have all of the ingredients you maybe wouldn't have in the house. *Click here for the ingredients*

For the finish:

• 1 tbsp Granulated Erythritol 
• 1 tsp Milk
• 30gr Flaked Almonds

Mix the butter, sweetener, egg yolk, milk, baking powder, salt and the vanilla and almond extract in a bowl until smooth.

Now add the nut flours and the speculaas spices and continue kneading until everything is combined and a moist dough is formed.

Add the granular erythritol over the dough and mix gently.

Roll the dough out into rectangle of approximately  1 cm thick and place on a parchment paper lined baking tray.

Brush the rolled out dough with 1 tsp of milk and top with flaked almonds.

Bake in a pre-heated (150C) oven for about 15-20 minutes until golden.

Let the speculaasbrok cool on the baking tray for about 30 minutes before removing it and break into pieces.

Serve with natural yogurt or sugar free cream.

Enjoy!