Start by preparing the wet ingredients. In a large mixing bowl, combine the room-temperature unsalted butter and 1/3 cup granulated sugar-free sweetener. Using a hand or stand mixer, beat the butter and sweetener together on medium speed until the mixture is smooth and creamy.

Add the blackstrap molasses and continue beating until fully incorporated. Crack in the egg and beat again until the mixture is smooth and well combined.

In a separate bowl, whisk together the almond flour, coconut flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves. If needed, sift the dry ingredients to remove any clumps and ensure even distribution of the spices.

Gradually add the dry ingredients to the wet ingredients, mixing thoroughly after each addition. Use a spoon or spatula to scrape down the sides of the bowl as needed. Mix until a soft dough forms. It should hold together but remain pliable. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours. Chilling the dough helps it firm up and enhances the flavor.

Place the additional 1/4 cup granulated sugar-free sweetener in a shallow dish for rolling.

Remove the chilled dough from the refrigerator and divide it into 12 equal portions. Roll each portion into a ball. Roll each ball in the sweetener until evenly coated, then place them on the prepared baking sheet, spacing them about 2 inches apart. Gently press each ball down slightly to flatten.

Bake the cookies in the preheated oven for 10-12 minutes. The edges should be set, but the centers will still appear soft—this is normal.

Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes to firm up. Transfer the cookies to a wire rack to cool completely before serving.

Enjoy your festive keto gingerbread cookies with a hot cup of tea, coffee, or even keto-friendly eggnog!