Low Carb Cookie Butter

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, patch macadamias are extremely fatty - both cater the taste you requisite to excrete an awesome cookie butter foot. The oils in the nuts are able to real amount out and aid cogitate a flush and unfurrowed texture. Then you add suntanned butter brown into it and it comes live. All of the spices joke off of eachother and brings a intact new magnitude. Flavouring meet intensifies the sweetness and pushes it over the edge on the taste.

INGREDIENTS:

• 1 cup Raw Macadamias
• 3/4 cup Raw Cashews
• 1 tsp. Vanilla
• 1/4 tsp. Cinnamon
• 1/4 tsp. Ginger
• 1/8 tsp. Nutmeg
• 1/8 tsp. Cloves
• 2 tbsp. Butter
• 2 tbsp. Heavy Cream
• 2 tbsp. Swerve, powdered
• Pinch Salt

DIRECTION:

1. Add macadamia nuts and cashews into food process and process until smooth.
2. In a saucepan, brown the butter with the powdered Swerve.
3. Once butter is brown, add heavy cream and stir into the butter. Remove from heat.
4. Add vanilla and spices, then process again until well combined and little to no lumps inside.
5. While processing, pour in caramel sauce and continue process until you're happy with the consistency.

source https://elissakitchen.blogspot.com/2018/11/low-carb-cookie-butter.html

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