2 Minute Keto Cookie Butter
This recipe is designed to teach everyone how to make 2-minute keto cookie butter
Servings 2 cups
Ingredients
- 8 oz firm keto cookie of choice (about 15 to 30 cookies) I used keto shortbread cookies
- 3 TBS melted butter more as needed
- 76 grams full fat canned coconut milk or milk of choice (1/3 cup) more as needed
- 1/2 tsp salt, adjust to taste
- 2 tsp peanut butter flavoring or extract flavor of choice, adjust to taste
Instructions
- Break up the cookies and place them in a large food processor. Process about 30 to 45 seconds until very fine crumbs are formed. There should be about 240 grams (2 cups) of crumbs
- Add the remaining ingredients and process until completely smooth. Alternate processing in small amounts of milk and melted butter until the mixture is the texture of peanut butter. I used a total of 7TBS of melted butter and 114 grams (1/2 cup) of coconut milk. The amount can vary depending on the cookies used and your personal taste
- Scoop into an airtight container and refrigerate up to 4 weeks. If this firms up too much after being refrigerated, allow it to sit at room temperature about 5 minutes or until softened. Use on toast or in any recipe that requires peanut butter
