Low Carb Homemade Biscoff Butter
Indulge in the sweet, spiced flavors of everyone's favorite cookie in a guilt-free way with this **Low Carb Homemade Biscoff Butter**! Made with roasted almonds and pecans, this creamy spread gets its signature warmth from a blend of cinnamon, ginger, nutmeg, and cloves, all naturally sweetened with a sugar-free alternative. Perfect for keto and low-carb diets, this easy recipe comes together in just 20 minutes using wholesome, simple ingredients. Whether you’re slathering it on toast, stirring it into yogurt, or enjoying it straight from the spoon, this homemade Biscoff butter delivers all the nostalgia without the carbs or processed sugars. Store it in the fridge and savor its creamy, spiced goodness for up to two weeks!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw pecans
- 2 tablespoons Coconut oil
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.125 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 tablespoons Sugar-free sweetener (such as erythritol)
Instructions
Preheat your oven to 350°F (175°C).
Spread the raw almonds and pecans evenly on a baking sheet.
Roast the nuts in the preheated oven for 8-10 minutes, or until they are golden and fragrant. Stir halfway through to ensure even roasting.
Let the roasted nuts cool slightly, then transfer them to a food processor.
Add the coconut oil to the food processor with the nuts.
Process the mixture for 5-10 minutes, scraping down the sides as needed, until it transforms into a smooth and creamy nut butter.
Add the ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, vanilla extract, and sugar-free sweetener to the nut butter.
Pulse the mixture again until all the spices and sweetener are fully incorporated, and the texture is creamy and smooth.
Taste and adjust sweetness or spice levels according to your liking.
Transfer the low-carb Biscoff butter to an airtight jar or container.
Store in the refrigerator for up to 2 weeks, and enjoy it as a spread or topping.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.1 g | 231% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 11.2 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1531 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
