Keto Cookie Butter - Copycat Trader Joe's Speculoos

Trader Joe's is one of the stores I hit every single week.  Presley and Irie love pushing the mini shopping carts and sampling the food, and I love the food selection (and free coffee samples!)

Keto Speculoos

 

That Speculoos, though.  OMG.  Take me to food heaven!  Sadly, it's just loaded with sugar and therefore not on our grocery list.

The Blenderist posted a Gluten-Free Cookie Butter recipe that I modified to fit out ketogenic lifestyle.  If you need me, I'll be face-first in this jar of Ketogenic Cookie Butter - the keto copycat of Trader Joe's Speculoos!

Ketogenic Cookie Butter

  • 1 3/4 cup almond flour
  • 1/2 cup coconut flour
  • 1 tbsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp gluten-free baking powder
  • 1/4 tsp salt
  • 1/4 tsp xanthan gum
  • 1/4 cup Swerve brown sugar substitute (or Sukrin Gold)
  • 1 cup granular erythritol (I love So Nourished!)
  • 1/2 cup Kerrygold butter (room temperature)
  • 1 large egg, at room temperature
  • 3/4 cup coconut oil, melted (reserved for later use)
  1. Mix together the first 8 ingredients.
  2. In a separate bowl, cream together the butter and sweetener. 
  3. Add an egg to the butter/sweetener. 
  4. In 1/4-cup intervals, mix the dry ingredients into the butter mixture. 
  5. Remove the cookie dough from the bowl and wrap in plastic wrap. Refrigerate for an hour. (This will prevent the cookies from melding together when they bake.)
  6. Preheat the oven to 325 F. Line a baking sheet with parchment paper or a silpat
  7. Remove the cookie dough from the fridge and divide it into even pieces - like you would if you were making meatballs. Flatten the pieces on the baking sheet.
  8. Bake for 12-15 minutes, or until lightly browned on the top but still soft to the touch. 
  9. Allow the cookies to cool slightly.
  10. Grab your high-speed blender (I use a Vitamix) and add about half of the melted coconut oil to the blender. Toss all of the cookies on top, and then more the remaining oil on top.
  11. Blend on medium-high speed until the mixture forms a butter - a cookie butter!
  12. Pour the butter into a container and store in a cool, dark pantry for 5 days, or in the fridge for up to 10 days (just bring to room temperature before serving).
  13. This makes 12 servings - two tablespoons per serving.

Macros (per MyFitnessPal): 257 calories, 25 grams fat, 2 grams protein, 10 grams total carbohydrates, 6 grams fiber, 4 grams net carbs