Ingredients

• 1½ cups blanched almond flour
• ¼ cup coconut flour
• 1½ tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp sea salt
• ½ tsp baking soda
• 3 tbsp brown sugar–style monk fruit blend (e.g., Lakanto Golden—essential 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

“Snow” Coating:
• ¼ cup unsweetened shredded coconut, finely chopped (or pulsed in food processor)
• Optional: 1 tbsp powdered monk fruit blend (for extra “frosted” look)

Keto Molasses Boost (for rich color & complexity):
→ Whisk 1 tsp blackstrap-flavored liquid aminos + ½ tsp caramel extract + pinch of mineral salt.

Instructions

Preheat oven to 325°F (165°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, and vanilla until smooth.
Fold dry into wet until a soft dough forms. Chill 45 min—critical for rollability and deep flavor.
Scoop 1-tbsp portions. Roll each into a tapered log (~2.5″ long), then gently curve into a loose “C” shape. Pinch one end to form a pointed tip; press layers down to mimic pine cone scales.
Place on sheet, tip up. Bake 14–16 min until firm and golden at edges.
While warm, roll base (not tip) in coconut “snow.” Optional: dust lightly with powdered sweetener.
Cool completely—they crisp as they cool. Store in a single layer.