This recipe is designed to teach everyone how to make 2-minute keto cookie butter
Course Side Dish, Snack
Prep Time 2 minutesminutes
Cook Time 0 minutesminutes
Servings 2cups
Ingredients
8ozfirm keto cookie of choice (about 15 to 30 cookies)I used keto shortbread cookies
3TBSmelted buttermore as needed
76gramsfull fat canned coconut milk or milk of choice (1/3 cup)more as needed
1/2tspsalt, adjust to taste
2tsppeanut 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