Ingredients:
- 1 1/2 sticks unsalted butter (6 ounces)
- 1/3 cup almond flour
- 1 scoop Pumpkin Spice Caramel Keto Chow
- 1/2 cup pumpkin puree
- 1/4 cup brown erythritol blend
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
Directions:
- 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.
Nutrition Facts
Pumpkin Spice Caramel Cookie Butter
Serving Size
1 serving
Amount per Serving
Calories
133.8
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7.3
g
46
%
Trans Fat
0.5
g
Polyunsaturated Fat
0.77
g
Monounsaturated Fat
4.21
g
Cholesterol
31.5
mg
11
%
Sodium
74
mg
3
%
Potassium
153.16
mg
4
%
Carbohydrates
6.8
g
2
%
Fiber
1.1
g
5
%
Sugar
0.7
g
1
%
Sugar Alcohol
4.73
g
Net Carbs
0.95
g
Protein
2.9
g
6
%
Vitamin A
1415.27
IU
28
%
Vitamin C
11.64
mg
14
%
Calcium
73.95
mg
7
%
Iron
0.38
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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