Homemade Keto Cookie Butter in Less Than 5 Minutes
Maybe it’s a good thing I didn’t realize it was this easy to make homemade keto cookie butter!
All you need are your favorite store-bought keto cookies 🍪
That’s right! To make homemade keto cookie butter, you only need 8 ounces of keto cookies and just a few other ingredients to help enhance the texture and flavor. You’ll also need a food processor. Oh, and did I mention only five minutes!?!
I used High Key Snickerdoodle cookies and added some cinnamon, cloves, and nutmeg to bring out that rich caramel spice cookie flavor of the classic cookie butter spread.
Be careful when you make this because it’ll be hard to stop eating it. I kept eating it by the spoonful and had to force myself to put the jar away. You can use it for a dip or spread or topping. I ate it with almonds and dehydrated coconut. Berries would be good with it too! You can also drizzle it over your favorite keto ice cream.
Homemade Keto Cookie Butter
yield: 20 SERVINGS
prep time: 5 MINUTES
total time: 5 MINUTES
Store-bought keto cookies are placed in the food processor with deliciousness to create the most amazing spread.
Ingredients
- 8 ounce store-bought keto cookies of choice (I used 4 bags of High Key cookies)
- 1 tablespoon heavy whipping cream
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- Just shy 1/8 teaspoon cloves
- Just shy 1/8 teaspoon nutmeg
- Pinch salt
Directions
1
Place keto cookies in a food processor. Pulse until the cookies are fine crumbs (you may need to scrape down the sides a few times in between). Purée for 1 to 2 minutes on the highest setting until the crumbs form a spread. My food processor had a "liquify" option so I opted to use that.
2
Scrape down the edges of the food processor and then add the heavy whipping cream, melted butter, vanilla, cinnamon, cloves, nutmeg, and salt. Pulse a few times until everything is well combined.
3
Transfer to a container with a lid. Store in the refrigerator for up to 2 weeks. Let the cookie butter sit out for a few minutes to soften before using. Enjoy!
Nutrition Information
Yield: 12 servings, Serving Size: 2 tablespoons
Amount Per Serving:
107 Calories | 10.1g Fat | 6.1g Total Carbs | 1.4g Fiber | 4g Sugar Alcohol | 2.7g Protein | 0.7g Net Carbs
Tips for making the best homemade keto cookie butter:
- Use your favorite brand and flavor of keto cookies. I used High Key Snickerdoodle cookies but there are tons of options on Amazon. My local grocery store has the mini High Key cookies so you can also check in-store for them. I needed four bags to get the 8 ounces of cookie butter.
- Feel free to adjust the spices depending on the type of cookie you use. If you use a molasse or gingersnap-type cookie, you might not need to add as much cinnamon, nutmeg, or cloves.
- A food processor works best to turn the cookies into a spread but a high powdered blender, like a Ninja, would work as well. My Hip teammate Erica used one and her cookie butter turned out great!
- Store your cookie butter in the fridge. It’ll keep for two weeks or you can freeze it for three months. Let it warm up to room temperature before using it.
Use this keto cookie butter on everything!
This homemade keto cookie butter is amazing and deserves to be used in any and every way possible! I have to admit I’ve mostly been eating it by the spoonful but the possibilities are endless. Another idea is to dip keto cookies or chocolate in it. Or bake with it and use it in our cookie butter cookies or everything but the kitchen sink brownies. It’s so, so yummy!
Enjoy this on everything! Let us know what you think and your favorite way to eat keto cookie butter!
Here’s what my Hip sidekick Erica had to say about this homemade keto cookie butter:
“This cookie butter is the best thing ever! I couldn’t find Snickerdoodle cookies, so I used HighKey chocolate chip cookies instead, and it was just as impressive. All the ingredients blended so well together and it felt like I was eating a gourmet dessert. DELICIOUS!”
Looking for more inspiration? Try our keto flourless chocolate cake next!
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