(No-Bake!) Gluten Free, Paleo & Keto Speculoos Cookie Butter

Gluten Free & Keto Speculoos Cookie Butter 🍪 & Fat Bombs! #ketospeculoos #fatbombs

(No-Bake!) Gluten Free, Paleo & Keto Speculoos Cookie Butter

This (no-bake!) gluten free and keto speculoos cookie butter uses a few nifty tricks to yield the incomparable flavors right on your stove-top! i.e. No actual cookies required.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Fat Bombs, Spreads

Cuisine European

Keyword gluten free, keto, low carb, paleo

Prep Time 10

Cook Time 30

Total Time 40

Servings cup

Calories 150kcal

Ingredients

160 g almond flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon white pepper
155 g grass-fed unsalted butter or ghee
6-8 tablespoons powdered xylitol allulose or erythritol, to taste
1/2 teaspoon kosher salt or more to taste
1 teaspoon blackstrap molasses optional
160 g almond butter as needed

Metric - US Cups

Instructions

Lightly toast almond flour in a saucepan over medium heat, until lightly golden and fragrant (2-4 minutes), tossing it about every so often to keep it from burning. Add in the six spices and continue toast it until fully golden and the spices become very aromatic, 2-4 minutes more.
Add in the butter, sweetener, salt, molasses (optional) and mix until melted and incorporated. Taste for sweetness and salt, and season to taste. Turn the heat down to low and continue to cook for 20-25 minutes more until fully browned (and it tastes like speculoos!).
Remove from heat, add in almond butter and blend until fully smooth with a stick blender. Alternatively, transfer to a food processor and blend until smooth.
Transfer your keto speculoos cookie butter to a mason jar (or sealable container) and allow to cool completely before refrigerating. Alternatively, transfer to silicon molds and make fat bombs out of it. Keep refrigerated for a couple weeks and frozen for 3 months.

Notes

*Please see section on sweeteners for deets & possible subs! Just make sure it's powdered for smooth blending.

This recipe works best with xylitol or allulose (no aftertaste and no risk of crystallization). Erythritol works great too (particularly the Golden Lakanto), but there's always a risk that it'll re-crystalize... so I suggest you add it powdered at the very end (to avoid melting it and having it crystalize).

Nutrition

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