Keto spiced almond butter cookies

 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 butter at the Ekoplaza are 50% off. Hence, I decided I was going to treat myself and stack up on some good ol’ almond-flavored everythings…

Imagine charcuterie-style cold cuts, aged Italian sheep cheese, roasted nuts, Abbot Kinney’s coconut yogurt 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 butter 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. 

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 

Ingredients:

• 1 cup almond butter
• 100 gram granulated erythritol (I used Sweet Like Sugar)
• 1 egg
• 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%)

Instructions:

1. Preheat the oven to 180°C
2. Combine all of the ingredients in a large bowl and mix well
3. Place cookie-dough-like balls on a coconut-oil covered oven tray, and flatten them down with a fork, making nice cookie-formed shapes
4. Bake for 12-15 minutes until golden brown.

5. Decorate with an optional amount of sea salt, chopped chocolate and/or roasted nuts.

 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