Ingredients

• 1½ cups blanched almond flour
• ¼ cup coconut flour
• 2 tsp ground ginger (freshly ground for maximum punch!)
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp cardamom (optional—adds floral intrigue)
• ¼ tsp sea salt
• ½ tsp baking soda
• 3 tbsp brown sugar–style monk fruit blend (e.g., Lakanto Golden—non-negotiable for depth!)
• 2 tbsp blackstrap molasses substitute (see keto option below)
• 3 tbsp melted coconut oil or butter
• 1 large egg
• 1 tsp pure vanilla extract
• 1 tbsp finely grated fresh ginger (key for bright heat—don’t skip!)

Cocoa-Sugar Coating:
• 3 tbsp powdered monk fruit blend
• 1 tbsp unsweetened cocoa powder (deepens color & flavor contrast)

Keto Molasses Boost (for rich color & complexity):
→ Whisk 1 tsp blackstrap-flavored liquid aminos + ½ tsp caramel extract + pinch of mineral salt. (Adds iron-like depth without sugar!)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Whisk almond flour, coconut flour, spices, salt, and baking soda.
In another bowl, whisk brown sugar substitute, molasses boost, oil, egg, vanilla, and fresh ginger until smooth and aromatic.
Fold dry ingredients into wet until just combined. Chill dough 45 min—essential for crackle formation and spice infusion.
Mix coating: sift powdered sweetener and cocoa.
Scoop 1-tbsp dough balls; roll generously in cocoa-sugar (coating should be thick!).
Place 2″ apart on sheets—do not flatten. As they bake, they’ll spread and crack dramatically.
Bake 11–13 min—edges set, centers soft. They’ll firm as they cool.
Cool 5 min on tray. Best enjoyed slightly warm, with a spiced latte or your Gingerbread Tea Cake!