Gluten Free & Keto Speculoos Cookie Butter

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4 from 139 votes

Gluten Free & Keto Speculoos Cookie Butter

40 minutes
Calories 770kcal


  • 160 grams almond flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg (freshly)
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon white pepper
  • 155 grams grass-fed butter
  • 8 tablespoons Swerve Sweetener (or xylitol
  • 1/2 teaspoon kosher salt (freshly)
  • 9 grams blackstrap molasses (freshly)
  • 160 grams almond butter (freshly)


  • 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, a minute or two more.
  • Add in the butter, sweetener, salt 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 and add in almond butter (optional) and cream 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 (or frozen).


Calories: 770kcal

Originally posted 2019-02-20 18:14:08.

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