Hello my favorite keto lovers. I don’t know about you, but I am loving this week so far. The sun is out, the European temperatures are rising, and all almond butters at the Ekoplaza are 50% off. Hence, I decided I was going to treat myself and stack up on some good ol’ almond-flavored everything’s …
Imagine charcuterie-style cold cuts, aged Italian sheep cheese, roasted nuts, Abbot Kinney’s coconut yoghurt and … (more than my fair share of) almond butter and you get a picture of my food choices of the past week. Though naturally delicious and nutritiously rich, I figured my walks to the kitchen cabinet, (and subsequent scoops full of almond butter) were getting a bit out of hand, and I needed to lose the nut butters asap.
But what was I going to do with them? It would be a waste to throw them away. Nevertheless, if they were waiting for me up in the kitchen cabinet, who was I to disappoint? In deciding I was going to neither indulge nor disappoint, I spiced the nut butters up in a way that would allow me to freeze the shit out of them (and perhaps teach myself a lesson in self-control). Hence, I created something that I myself was a bit flabbergasted by, and I hope will inspire generations of Keto-lovers to come.
In combining almond butter with some Abbot Kinney’s coconut yoghurt, I created a richness in taste that was both smooth and creamy, yet crusty in bite. In turn, by adding an egg with some granulated erythritol, I made sure the texture was fluffy, yet sweet. Plus, by mixing it up with some ashwagandha, salt and cinnamon, the flavors truly brought about the best in one another -- making me no longer long for the taste of cookie dough that I now managed to recreate in a non-deprivational way.
I hope your taste buds are as ecstatic as mine were, because not only is this recipe a must-have for all keto-lovers combined, it is suuuper easy to make, taking up no longer than 15 minutes of your time.
Take a look at the recipe below and let me know how much you love yourself some Keto inspiration, because I have a feeling this one is definitely gonna stick around.
Keto-Spiced Almond Butter Fudge Cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 2 minutes
Yield: about 10 cookies
Calories per serving: 150 per cookie
Fat per serving: 10g per cookie
1 cup almond butter
100 gram granulated erythritol (I used Sweet Like Sugar)
2 tbsp of Abbot Kinney’s coconut yoghurt
1 tsp of ashwagandha powder
1 tsp vanilla extract
1 tsp of Celtic sea salt
1 tsp cinnamon (optional -- but oh so yummy!)
1 optional hand of chopped sugar-free chocolate (100%)
Preheat the oven to 180°C
Combine all of the ingredients in a large bowl and mix well
Place cookie-dough-like balls on a coconut-oil covered oven tray, and flatten them down with a fork, making nice cookie-formed shapes
Bake for 12-15 minutes until golden brown.
Decorate with an optional amount of sea salt, chopped chocolate and/or roasted nuts and ENJOY
Nutritional values per serving (based on 10 cookies per batch): 109 calories | 10 g fat | 0.1 g net carbs | 3 g protein | 0 glycemic load
Written by Giulia Kempi