Comments on: Low Carb Cookie Butter

By: craig@ruled.me

craig@ruled.me — Thu, 16 Jun 2016 19:17:00 +0000

Thanks so much – I hope you loved the cookie butter, too!

By: Sandi Peters

Sandi Peters — Thu, 25 Sep 2014 15:19:00 +0000

In reply to Wenchypoo. Thats an awesome idea!

By: ruledme

ruledme — Wed, 24 Sep 2014 00:11:00 +0000

In reply to cwagner. I'd say the cloves are most likely causing the pepperiness of it, but I'm glad to hear you like it! Definitely agree on the vanilla and cinnamon part haha

By: cwagner

cwagner — Tue, 23 Sep 2014 15:40:00 +0000

I was never a big fan of sweet stuff. But I always loved cookie butter. This is amazing! Tad too peppery for me so next time I’ll use less ginger, cloves and nutmeg. You can never overdo cinnamon and vanilla 😀

By: Craig

Craig — Fri, 19 Sep 2014 16:45:01 +0000

In reply to Wenchypoo.

Haha, I haven’t tried freezing it yet but it hardens up quite a lot in the fridge. I’d imagine it doing better in the fridge than in the freezer just based off of the consistency it gets to – but it’s really up to you 🙂

By: Wenchypoo

Wenchypoo — Fri, 19 Sep 2014 16:43:33 +0000

I’d dip my cookie scoop into it, and scoop out onto a wax paper-lined pan, and freeze those babies–finally, a fat bomb that isn’t a CHOCOLATE BOMB! Have you tried it yet?

By: Craig

Craig — Thu, 18 Sep 2014 12:38:04 +0000

In reply to Noelle. Yep, that sounds about right. Though I am too worried about using 1 tbsp. (or more than 1 tsp.) per cup. That's why I figured 1 tsp. per cup would be my max. At 1 tsp. it's 4g carbs per cup for me using organic blackstap molasses. At 1 tbsp. it would be 12g carbs per cup which to me is just too high and I wouldn't do that. But, to each their own, of course :)

By: Noelle

Noelle — Thu, 18 Sep 2014 12:35:12 +0000

In reply to Craig.

I was amused to see that Truvia has come out with a brown sugar replacement recipe that is basically what we are talking about – erythritol (and stevia in Truvia) combined with some molasses. They call for 1T of molasses per cup of Truvia. I have not used molasses Swerve brown sugar in much yet, but I did add 1/4t of molasses to the Swerve I used to top the cinnamon donut recipe from your site and I thought that was good. Based on that I would use 1t per cup, not 1T. But I think it might be recipe dependent too, where you might need to increase the amount of molasses per how much brown sugar taste you need (and how much carb you can afford). Blackstrap has less carbs than regular molasses tho so I bought it specific for making “brown sugar”. I think it is definitely worth the small offset for certain recipes.

By: Craig

Craig — Thu, 18 Sep 2014 12:27:36 +0000

In reply to Noelle.

That’s what I heard. I actually bought some the other day to try out, so I don’t know too much about it. I have never really tried any recipes with it, but I figured 1 tsp. per 1 cup of sweetener would make a nice ‘brown sugar’ replacement. That’s really all I bought it for to be honest. I’ll check it out when I decide to open it and give it a small taste to decide. I’m really guessing it’s mostly used for the bitter component (as that’s what I gathered).

By: Noelle

Noelle — Thu, 18 Sep 2014 12:25:05 +0000

In reply to Craig. It doesn't take much when you use the blackstrap molasses. I think the key is not to overindulge. Note to self: hide from my husband...