Eyeing that jar of cookie butter at the store but worried about the ingredients? Great news! Our Keto cookie butter delivers that spiced cookie flavor you love without any sugar, artificial flavors, or preservatives. The secret lies in our cookie base, made from a blend of coconut and almond flours, spiced with cinnamon, ginger, and allspice. A touch of ghee and erythritol perfects the dough, which is then baked to perfection. Once cooled, the cookies are blended with coconut oil to create a smooth, creamy spread that’s perfect for a sweet treat any time of day.
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What Is Cookie Butter and Where Does it Come From?
Cookie butter is exactly what it sounds like: a spreadable version of cookies, similar in texture to nut butter. Modern cookie butter was invented in Belgium in the mid-2000s and quickly became popular across Europe. It made its way to the United States around 2015 and can now be found in grocery stores nationwide.
How to Enjoy Your Cookie Butter
While it might be tempting to eat cookie butter straight from the jar, it lasts longer and can be more satisfying when used as a spread. Here are a few tasty ways to enjoy your keto-friendly cookie butter:
- On Toast: Spread a spoonful on a slice of keto toast for a delightful breakfast or snack.
- On a Waffle: Try it on a waffle for a sweet treat. This was my first introduction to cookie butter while studying in Germany, where my host sister couldn’t believe I had never tried it before!
- With Ice Cream: Swirl a spoonful into vanilla ice cream for a delicious dessert.
- In Recipes: Substitute cookie butter for nut butter in recipes. With a bit of tweaking, it can make for a delicious twist in almond butter fudge or other keto treats.
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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)
Instructions
- Preheat Oven: Set your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Make the Dough: Mix all the ingredients, except for the coconut oil, to form a dough.
- Shape the Cookies: Divide the dough into small, even pieces and flatten them on the baking sheet.
- Bake: Bake for 12-15 minutes until the tops are lightly browned but still soft to the touch.
- Cool: Allow the cookies to cool slightly.
- Blend: In a high-speed blender, add half of the melted coconut oil. Toss in the cookies and add the remaining oil. Blend on medium-high speed until the mixture forms a smooth butter.
- Store: Pour the cookie butter into a glass container and store it in the fridge for up to 10 days. Bring it to room temperature before serving.
Notes
- All nutritional data are estimated and based on per serving amounts.
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FAQ: Keto Cookie Butter
1. Is this Keto Cookie Butter really keto-friendly?
Yes, our Keto Cookie Butter is crafted to be keto-friendly. We use erythritol as a sweetener and avoid high-carb ingredients, ensuring it fits perfectly within a ketogenic diet.
2. What makes this cookie butter different from store-bought versions?
Our Keto Cookie Butter is free from sugar, artificial flavors, and preservatives commonly found in store-bought versions. It’s made with wholesome ingredients like almond flour, coconut flour, and ghee.
3. How long does it take to make this cookie butter?
From start to finish, making this cookie butter takes about 30-35 minutes, including baking time and blending.
4. Can I substitute the sweetener?
Yes, you can use other keto-friendly sweeteners like monk fruit sweetener. Erythritol is recommended for its neutral taste and low impact on blood sugar.
5. How should I store my Keto Cookie Butter?
Store your Keto Cookie Butter in an airtight container in the refrigerator. It will stay fresh for up to 10 days. Remember to bring it to room temperature before serving for easier spreading.
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6. Can I use a food processor instead of a high-speed blender?
Yes, you can use a food processor. It may take a bit longer to achieve a smooth consistency, but it will work.
7. Why do I need to use both almond flour and coconut flour?
Using a combination of almond flour and coconut flour creates a balanced texture and flavor in the cookie butter, providing a perfect blend of nuttiness and richness.
8. What if I’m allergic to coconut?
If you’re allergic to coconut, you can try using another nut or seed oil as a substitute. Keep in mind this may slightly alter the flavor and texture.
9. Can I add other flavors to the cookie butter?
Absolutely! Feel free to experiment with flavors like vanilla extract, nutmeg, or even a pinch of sea salt to create your own unique version.
10. Is this cookie butter suitable for vegans?
No, this recipe contains ghee and an egg, making it unsuitable for vegans. However, you can substitute ghee with coconut oil and use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make it vegan.
11. How can I use Keto Cookie Butter?
Here are a few delicious ways to enjoy your Keto Cookie Butter:
- On Keto Toast: Spread it on a slice of keto bread.
- On Waffles: A great topping for keto waffles.
- With Ice Cream: Swirl it into keto-friendly vanilla ice cream.
- In Recipes: Use it as a substitute for nut butter in keto recipes, like keto fudge or fat bombs.
12. Can I double the recipe?
Yes, you can easily double the recipe if you need a larger batch. Just make sure to adjust the blending time as needed to achieve the desired consistency.
Enjoy your homemade Keto Cookie Butter, knowing it’s a delicious and healthy addition to your keto lifestyle!
