Pumpkin Spice Caramel Cookie Butter
Now you can make your own luscious keto cookie butter for topping your favorite keto baked goods, stirring into keto hot cereal, or swirling with your favorite yogurt. The secret to the delicious flavor is browning the butter and toasting the almond flour. It takes a few minutes of patience but the pay off is so worth it. This cookie butter also makes a wonderful gift when packed in a decorative jar.
Servings: 12 servings
Calories: 133.8kcal
Ingredients
- 1 1/2 sticks (6 ounces) unsalted butter
- 1/3 cup almond flour
- 1 scoop Pumpkin Spice Caramel Keto Chow
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar style erythritol blend
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
Instructions
- Place the butter in a medium skillet over low heat, melt the butter slowly and then continue cooking over low heat until the butter begins to smell toasted and the solids start to look golden.
- This should take 5-10 minutes. When the butter is just starting to look golden carefully add the almond flour, the butter will be hotter than it appears.
- Stir the almond flour to toast it in the butter, continuing to cook over low heat for another two minutes. Keep a close eye because the butter can burn very quickly.
- Remove the pan from heat and allow it to cool slightly.
- Turn the butter and almond flour into a mixing bowl.
- Stir in the keto chow, then the pumpkin puree, erythritol, vanilla extract, and almond extract.
- Allow to cool completely before transferring to an air-tight container.
- Store in the refrigerator for a month or in the freezer for up to six months.