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Autumn has already started with all this rain and gray days so I immediately felt like keto gingerbread cookies and keto gingerbread haha. You can make both of these recipes, but because I really don't want to roll small balls that end up in my stomach, I turned them into a keto speculaas plate cake. Nice and easy and just as tasty.

Nutritional value of keto speculaas:

This is the nutritional value per piece for 15 large pieces. You can also cut 30 small ones.

  • 2 grams of carbohydrates
  • 6 grams of protein
  • 17 grams of fats
  • 179 kcal

What do you need

  • 250 grams of almond flour
  • 2 medium eggs
  • 100 grams of melted grass butter
  • pinch of sea salt
  • 10 grams of gingerbread spices
  • 1/2 teaspoon of Ceylon cinnamon
  • 75 grams of Greensweet Brown
  • 1 teaspoon of xanthan gum
  • 15 almonds


Preheat your oven to 180 degrees with top and bottom heat.

Mix all ingredients in a mixing bowl to a ball of cookie dough. It seems pretty soft at first, but after a few minutes you can really make it into a ball with a pan swivel.

Place a sheet of baking paper on a baking sheet and make a rectangle from the dough. Crush it with a pan sliver until it is a maximum of 4 mm thick. It will become thicker during baking.

Divide the almonds over the keto plate cake.

Bake the keto plate cake in 30 minutes. Allow to cool completely. Straight from the oven, the keto speculaas cake is a bit soft. After cooling it is hard and crunchy. Cut into pieces with a large sharp knife (no knurling knife). Store in an airtight container.

Baking with almond flour is the tastiest the next day. The structure comes very close to brittle plate cake. The xanthan gum is the secret so don't leave it out!



Source / photos: Madelon from waymadi.nl