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Keto Cookie Butter

If you’ve been eyeing that jar of cookie butter at the store, but the ingredients list is holding you back, We’ve got some good news for you! Our Keto cookie butter is packed with spiced cookie flavor without any of the sugar, artificial flavors, or preservatives that you’ll find in the cookie butter from the store. It all starts with the cookie base. Ours is made with a mix of coconut and almond flours, spiced with cinnamon, ginger, and allspice. Ghee and erythritol to taste round out the dough, which is baked to perfection. Then, when the cookies are cool, you blend them with coconut oil to create a smooth and creamy spread perfect for a sweet treat any time of day.

What Is Cookie Butter and Where Does it Come From?

Cookie butter is exactly what it sounds like, a spread resembling nut butter made from cookies. Modern cookie butter was invented in Belgium in the mid-2000s and quickly spread across Europe. It didn’t become popular in the United States until recently, around 2015, but now it can be found in grocery store all across the country.

How to Enjoy Your Cookie Butter

It can be tempting to eat cookie butter with a spoon but it lasts longer when it’s used as a spread like it’s meant to be. Here are a few suggestions on how to eat your cookie butter. Just don’t go too crazy!

• On toast – A spoonful of cookie butter goes a long way when it’s spread on a slice of Keto toast.
• On a waffle – This was my introduction to cookie butter. I was studying in Germany and my host sister couldn’t believe I had never had a cookie butter waffle before.
• With ice cream – I love a spoonful of cookie butter swirled into vanilla ice cream.
• In another recipe – In Europe, they often use cookie butter to replace nut butter in recipes. With a little tinkering, cookie butter would be delicious in recipe like almond butter fudge.

More Tasty Low-Carb Dips and Spreads

Cookie Butter is just the tip of the iceberg when it comes to Keto-friendly spreads and dips. We have sweet, savory, creamy, spicy; you name it. There’s a dip or spread for every taste. Read on for a few highlights from our recipe collection and beyond.

• Keto Nutella Pots
• Low-Carb Strawberry Cheesecake Dip (contains dairy) – For a dairy-free version try substituting cream cheese with cashew cheese and heavy cream with coconut cream.
• Creamy Keto Crab Dip
• Keto Spinach Artichoke Dip

Or check out all of our Keto condiments recipes for more dips, spreads, and sauces!

Keto Cookie Butter

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• Author: Kate Jaramillo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Category: Dessert, Snack
• Cuisine: American

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Description

This low-carb spread tastes like a million bucks.

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Ingredients

• 1 3/4 cup (210 g) almond flour
• 1/2 cup (56 g) coconut flour
• 1 Tablespoon (6 g) ground cinnamon
• 1 1/2 teaspoons (3 g) ground ginger
• 1/2 teaspoon (1 g) allspice
• 1/2 teaspoon (1 g) baking powder
• Dash of salt
• 1/4 cup (48 g) erythritol
• 1/2 cup (120 ml) ghee
• 1 large egg, at room temperature
• 3/4 cup (180 ml) coconut oil, melted (reserved for later use)

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Instructions

1. Preheat oven to 325 F (160 C). Line a baking sheet with parchment paper.
2. Mix all the ingredients together except for the coconut oil and mix well to form a dough.
3. Divide the dough into small even pieces. Flatten the pieces on the baking sheet.
4. Bake for 12-15 minutes, or until lightly browned on the top but still soft to the touch.
5. Allow the cookies to cool slightly.
6. Grab your high-speed blender and add about half of the melted coconut oil to the blender. Toss all of the cookies on top, and then add the remaining oil on top.
7. Blend on medium-high speed until the mixture forms a butter – a cookie butter!
8. Pour the butter into a glass container and store in the fridge for up to 10 days (just bring to room temperature before serving).

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 2 g

Nutrition

• Serving Size: 2 Tablespoons
• Calories: 302
• Sugar: 1 g
• Fat: 31 g
• Carbohydrates: 5 g
• Fiber: 3 g
• Protein: 4 g