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. Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
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.
*Please see section on sweeteners for deets & possible subs! Just make sure it's powdered for smooth blending. 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).