This (no-bake!) gluten free and keto speculoos cookie butter uses a few nifty tricks to yield the incomparable flavors right on your stove-top! i.e. No actual cookies required.
Gluten Free & Keto Speculoos Cookie Butter
Or Fat Bombs (!!)
Expect this gluten free and keto speculoos cookie butter to be deeply aromatic, beautifully spiced, and nice and creamy.
And (most importantly!), with no cookie baking required! Rather, you’ll be cooking everything on your stovetop to get those distinct speculoos flavors.
But while this recipe doesn’t require you to whip up a batch of our keto speculoos, you absolutely ought to!
What many people don’t know, is that speculoos (or speculaas, as they’re known in the Netherlands where they’re originally from) were already being used in sandwiches years past. You see, it was common practice to sandwich the cookies between bread and butter. And by the time lunchtime came around, the cookies were starting to dissolve; turning them into a spread. So of course, a speculoos cookie butter had to be eventually commercialized… and the rest is history.
And it really is no surprise that this European spice cookie spread has gained a cult following in the US in recent years. It’s totally addictive, and this keto version is no exception.
Fun fact: Speculoos are traditionally made for the Sinterklaas (Saint Nicholas) holiday on the 5th and 6th of December in the Netherlands. But more and more are enjoyed year-round.
The Speculoos Spices
This keto speculoos cookie spread is dominantly cinnamon, with highlights of ginger and nutmeg (freshly ground preferably) and a touch of cardamom, white pepper and cloves.
Though actual spice blends vary from recipe to recipe, with some family recipes also adding touches of anise and allspice. After all, there’s a lot of tradition behind these rustic European cookies.
As previously mentioned, you’ll be creating the distinct speculoos flavors in a saucepan (i.e. no baking required!). You’ll be toasting the almond flour until fragrant, then subsequently adding in the spices and the butter until you get a nice speculoos paste.
You can then blend it with a stick blender (or food processor) and leave it as a pure butter or add in some nice and creamy almond butter to soften it up (my preferred version!). Just note that the pure-butter version works great to blend with your coffee and make some bulletproof gingerbread lattes (!!).
While the added almond butter version is supreme as a spread and fat bombs. Now how much almond butter you add is up to you. I like a roughly 2:1 ratio of speculoos butter to almond butter (i.e. 20 tablespoons of speculoos to 10 of almond). But feel free to add it in to suit your taste buds.
This recipe works best with xylitol or allulose (no aftertaste and no risk of crystallization). Erythritol works great too (particularly the Golden Lakanto), but there’s always a risk that it’ll re-crystalize… so I suggest you add it powdered at the very end (to avoid melting it and having it crystalize).
Also note that adding a teaspoon of blackstrap molasses adds that brown sugar kick (i.e. a tonne of umami!).
Keep in mind that blackstrap molasses is considered a low glycemic sugar. One teaspoon (7g) adds 5g net carbs, so just 0.2g net carbs a cookie (i.e. 1/4th the sugar of a strawberry!). But carbs aside, it’s also known to be a nutritional powerhouse rich in vital vitamins and minerals; such as iron, calcium, magnesium, vitamin B6, and selenium.
Fun fact: Molasses contain high amounts of chromium, which has been studied to increase glucose tolerance levels.
But if it’s still not your thing, just leave it out. No biggie here at all!
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys!
(No-Bake!) Gluten Free, Paleo & Keto Speculoos Cookie Butter
- 160 g almond flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon white pepper
- 155 g grass-fed unsalted butter or ghee
- 6-8 tablespoons powdered xylitol allulose or erythritol, to taste
- 1/2 teaspoon kosher salt or more to taste
- 1 teaspoon blackstrap molasses optional
- 160 g almond butter as needed
- 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, 2-4 minutes more.
- Add in the butter, sweetener, salt, molasses (optional) 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, add in almond butter and blend 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 for a couple weeks and frozen for 3 months.