If you’ve never had cookie butter, then you really missed out! Think about grabbing a spoonful of smooth peanut butter out of the jar, but it’s got a Fall-like cinnamon and ginger cookie taste. Seriously delicious and perfect for this time of the year.
I’d say dip stuff in it, but really…we all know that’s not going to happen. Go ahead and grab your spoon, dip, and lick it off – a great way to end a meal. If that’s not your thing, it really goes great on freshly made waffles in the morning. You can pretty much put it on anything that’s slightly sweet to get an awesome punch of delicious flavor.
I chose to use both macadamia nuts and cashews for this one. Cashews are pretty carby, while macadamias are extremely fatty – both give the flavor you want to make an awesome cookie butter base. The oils in the nuts are able to really come out and help give a rich and smooth texture. Then you add browned butter caramel into it and it comes alive. All of the spices play off of eachother and brings a whole new dimension. Salt just intensifies the sweetness and pushes it over the edge on the taste buds.
By the way, you can flavor this however you want to. Pull back on the spices and let the cinnamon sing for a more Snickerdoodle type of cookie butter, add a slight bit more of the ginger for a Biscoff style cookie butter, or mix and match your own flavors to get the taste you’re craving! I thought this was the perfect combination for me for what I wanted to do. You can always add more of a certain spice afterwards too.
P.S. Cardamom would be a great addition to this, as it plays off of the ginger (Cardamom comes from the ginger family). Feel free to add some of that in there, too.
What type of cookie butter would you make? Let us know in the comments below!
Yields 1 Cup of Low Carb Cookie Butter
The Preparation
- 1 cup macadamia nuts
- 3/4 cup cashews
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- salt, to taste
- 2 tablespoons butter
- 2 tablespoons stevia/erythritol blend, such as Swerve, powdered
- 2 tablespoons heavy whipping cream
The Execution
1. Measure out your Raw Macadamia Nuts and Raw Cashews.
2. In a food processor, pulse the nuts until they are starting to turn crumbly.
3. Add in vanilla, spices, and a pinch of salt, and then continue processing until smooth.
4. In a pan, combine 2 tbsp. Butter and 2 tbsp. Powdered Swerve (you’ll have to do this in a coffee or spice grinder). Let this cook down until slightly browned. Once browned, add heavy cream and remove from heat. Stir together well until a thick syrup is formed.
5. Pour syrup into food processor as it is running.
6. Remove cookie butter from the food processor and store in a mason jar.
7. Spread on to your favorite foods and enjoy! Or you know, just grab a spoon and eat it right off of there like a normal person 😉
This makes a total of 16 servings of Low-Carb Cookie Butter. Each serving comes out to be 117 calories, 11.4g fats, 2.5g net carbs, and 1.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup macadamia nuts | 962 | 101.5 | 18.5 | 11.5 | 7 | 10.6 |
| 3/4 cup cashews | 590 | 47.6 | 33.6 | 3.1 | 30.5 | 15.7 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/4 teaspoon ground cinnamon | 2 | 0 | 0.5 | 0.4 | 0.2 | 0 |
| 1/4 teaspoon ground ginger | 1 | 0 | 0.3 | 0.1 | 0.3 | 0 |
| 1/8 teaspoon ground nutmeg | 2 | 0.1 | 0.2 | 0.1 | 0.1 | 0 |
| 1/8 teaspoon ground cloves | 1 | 0 | 0.2 | 0.1 | 0.1 | 0 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 2 tablespoon stevia/erythritol blend | 5 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon heavy whipping cream | 101 | 10.7 | 0.8 | 0 | 0.8 | 0.8 |
| Totals | 1879 | 183.1 | 54.7 | 15.2 | 39.5 | 27.5 |
| Per Serving (/16) | 117 | 11.4 | 3.4 | 0.9 | 2.5 | 1.7 |
Low-Carb Cookie Butter
Ingredients
- 1 cup macadamia nuts
- ¾ cup cashews
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- salt to taste
- 2 tablespoon butter
- 2 tablespoon stevia/erythritol blend such as Swerve, powdered
- 2 tablespoon heavy whipping cream
Instructions
- Measure out the raw macadamias and cashews.
- Pulse the nuts in a food processor until beginning to turn crumbly.
- Add in the vanilla, spices, and a pinch of salt, and continue to process until smooth.
- In a pan, combine the butter and powdered sweetener. Let the mixture cook down until slightly browned. Once browned, add the heavy cream and remove from the heat. Stir together well to form a thick syrup.
- Slowly pour the syrup into the food processor while it's running.
- Remove the cookie butter from the food processor and enjoy or store in a mason jar for later use.
Is cookie butter like that Biscoff stuff? I’ve never tried that – thought it was ground up Biscoff in a spread and that just sounded gross. This sounds really good tho. I think I’d probably try a chocolate chip cookie dough with chopped Lily’s chocolate. Probably need a smidge of molasses to get the taste right tho…
That’s exactly what Cookie Butter is – ground up Biscoff cookies (with a few other things). I was playing off the idea and wanted a ginger-y flavor to come through with some awesome fall spices in there too. I loved it 🙂
A smidge of molasses would do the trick also, I was just watching carbs because of the cashew’s being rather carby already. If you added 1/2-1 tsp. of molasses, I think you’d be okay though!
It doesn’t take much when you use the blackstrap molasses. I think the key is not to overindulge. Note to self: hide from my husband…
That’s what I heard. I actually bought some the other day to try out, so I don’t know too much about it. I have never really tried any recipes with it, but I figured 1 tsp. per 1 cup of sweetener would make a nice ‘brown sugar’ replacement. That’s really all I bought it for to be honest. I’ll check it out when I decide to open it and give it a small taste to decide. I’m really guessing it’s mostly used for the bitter component (as that’s what I gathered).
I was amused to see that Truvia has come out with a brown sugar replacement recipe that is basically what we are talking about – erythritol (and stevia in Truvia) combined with some molasses. They call for 1T of molasses per cup of Truvia. I have not used molasses Swerve brown sugar in much yet, but I did add 1/4t of molasses to the Swerve I used to top the cinnamon donut recipe from your site and I thought that was good. Based on that I would use 1t per cup, not 1T. But I think it might be recipe dependent too, where you might need to increase the amount of molasses per how much brown sugar taste you need (and how much carb you can afford). Blackstrap has less carbs than regular molasses tho so I bought it specific for making “brown sugar”. I think it is definitely worth the small offset for certain recipes.
Yep, that sounds about right. Though I am too worried about using 1 tbsp. (or more than 1 tsp.) per cup. That’s why I figured 1 tsp. per cup would be my max. At 1 tsp. it’s 4g carbs per cup for me using organic blackstap molasses. At 1 tbsp. it would be 12g carbs per cup which to me is just too high and I wouldn’t do that. But, to each their own, of course 🙂
I’d dip my cookie scoop into it, and scoop out onto a wax paper-lined pan, and freeze those babies–finally, a fat bomb that isn’t a CHOCOLATE BOMB! Have you tried it yet?
Haha, I haven’t tried freezing it yet but it hardens up quite a lot in the fridge. I’d imagine it doing better in the fridge than in the freezer just based off of the consistency it gets to – but it’s really up to you 🙂
Thats an awesome idea!
I was never a big fan of sweet stuff. But I always loved cookie butter. This is amazing! Tad too peppery for me so next time I’ll use less ginger, cloves and nutmeg. You can never overdo cinnamon and vanilla 😀
I’d say the cloves are most likely causing the pepperiness of it, but I’m glad to hear you like it! Definitely agree on the vanilla and cinnamon part haha
Oooo…this might be dangerous. I LOVE Bischoff cookie spread and of course haven’t been eating it since going low-carb. Loving your website.
Thanks so much – I hope you loved the cookie butter, too!
Does this need to be refrigerated?
Since it has butter and heavy cream in it, I’d recommend refrigerating it. You could leave those out (or use a more room-temp stable oil like coconut oil or avocado oil instead of butter) and not need to refrigerate.