Cream the butter and sweetener. In a large bowl, beat the softened butter and granular keto sweetener until light and fluffy, about 2–3 minutes. Add the egg, vanilla, and molasses. Mix until smooth.

Whisk the dry ingredients. In a separate bowl, whisk almond flour, coconut flour, ginger, cinnamon, cloves, nutmeg, baking powder, and salt until well combined.

Bring the dough together. Add the dry mixture to the wet ingredients. Stir until a thick dough forms. It should be soft but not sticky; if sticky, add 1–2 teaspoons more almond flour.

Chill. Divide dough in half, flatten into discs, and wrap in plastic. Chill for at least 45–60 minutes. This step helps the dough roll cleanly and hold shapes.

Preheat and prep. Heat oven to 325°F (165°C). Line two baking sheets with parchment paper.

Roll and cut. Roll one dough disc between two sheets of parchment to about 1/4 inch thick for soft cookies or slightly thinner for crisper ones. Use cookie cutters to make shapes. Transfer shapes to the prepared sheets with a thin spatula.

Bake. Bake 9–12 minutes, depending on thickness and size. Edges should look set and just starting to brown. They’ll firm up as they cool.

Cool completely. Let cookies rest on the pan for 10 minutes, then move to a rack to cool fully. Don’t rush this—cooling helps them crisp and hold their shape.

Decorate (optional). For icing, whisk powdered keto sweetener with almond milk and vanilla until thick but pipeable. Adjust with more liquid or sweetener as needed. Pipe designs or drizzle chocolate once cookies are cool.