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).