Name: Keto Homemade Almond Butter Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 3 cups organic raw almonds (can also buy pre-roasted almonds); 1/2 tsp kosher salt, (or to taste); avocado oil or coconut oil, , optional & to taste, depending on consistency desired; ¼ tsp ground cinnamon; ½ tsp vanilla extract; 2 tbsp sugar-free maple syrup

This Keto Homemade Almond Butter recipe is beyond easy and also so delicious. Healthier, cheaper, and much tastier than store-bought!

Keto, Paleo, gluten-free, grain-free, dairy-free, sugar-free, vegan, clean eating, whole30. It tastes better than anything I’ve bought from a store.

Homemade almond butter is likely your best option as you can choose the ingredients.

It’s far superior to store-bought almond butter. Homemade almond butter is ultra-thick and creamy, and it tastes like warm, freshly roasted almonds.

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How To Make Best Homemade Almond Butter?

Almond butter can be made with raw or roasted almonds. For more flavor, roast the almonds before blending. Roasting also helps the nuts to blend up quicker.
You can purchase roasted almonds for the recipe or roast your own in the oven. Be sure to allow the nuts to cool down before processing otherwise, the concentrated oils may cause your blender or food processor to overheat.
A food processor takes longer to process than a Vitamix but it works fine when you’re making smaller batches. If you make a lot of your own almond butter, investing in a high-speed blender like a Vitamix can save you a lot of time since.
If you need little help for the nuts to blend easier add a little bit of avocado or coconut oil.
Once the almonds have formed a butter, taste the mixture and season with salt to taste if desired.
If you prefer chunky-style almond butter, mix in additional chopped almonds or pulse whole almonds into the mixture in the food processor.

Homemade almond butter is one of the most delightful nut butter, don’t you agree? It can be a filling treat is just eaten off a teaspoon, or a perfect ingredient in numerous different keto recipes.

For this recipe, you can use raw almonds or blanched almonds. The only necessary tool is a food processor. From here on, things get pretty easy.

It is so easy to make homemade keto almond butter using a food processor. I prefer a food processor because it’s easier to scrape out the almond butter once it is finished. You can use your high-speed blender too!

You can blend a tiny bit of cinnamon, vanilla, and sugar-free maple syrup or even pure cacao powder to make it taste extra special. Why not?

How to Store Almond Butter?

Store in the refrigerator for a firmer consistency. At room temperature, the butter becomes softer. You can keep it in the refrigerator for 2-3 weeks and 3-4 days at room temperature.
Homemade almond butter is best stored in glass jars. Mason jars are the perfect solution as they come with a fitted, airtight lid.

Can I use different nuts?

You can make nut butter of any kind of nuts. Hazelnuts, macadamia, cashew, etc.

Keto Homemade Almond Butter Recipe

Yield: 16

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This Keto Homemade Almond Butter recipe is beyond easy and also so delicious. Healthier, cheaper, and much tastier than store-bought!

Ingredients

Optional add-ins:

Instructions

Preheat the oven to 350° F. To roast the almonds, spread them on a baking sheet in an even, single layer and toast the almonds for 10-15 minutes until fragrant and golden brown mixing every few minutes to ensure an even roast. If you are using pre-roasted almonds omit this step.
Remove from oven and allow to cool for 15 minutes, until no longer hot (warm is okay). Add them to your food processor. Depending on the type of nut and your machine, this may take anywhere from 5-15 minutes to blend, scraping down the bowl and lid with a spatula if the clumps get stuck. Blend until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend, but be patient! The almonds will go from flour-like clumps to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.
You can add a bit of oil (avocado or coconut) to get the desired consistency.
Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. You can add any desired salt, cinnamon for a hint of spice, and vanilla and/or sugar-free maple syrup for almond butter that tastes more special than store-bought.
Blend until the add-ins are evenly dispersed. When I added sugar-free maple syrup, I had to let the mixture cool, and then blend a few additional minutes, to make it creamy again.
Let the almond butter cool to room temperature, then transfer the mixture to a pint mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.

Notes

Roasting them also gets them heated up, and the oils in the almond warm, so they will break down much faster. You can also create a mixed nut butter by substituting raw cashews, walnuts, or pecans for some of the almonds. Just roast them all on the in oven or pan together.

Nutrition Information:

Serving Size: 2 tablespoons
Amount Per Serving: Calories: 155Total Fat: 13.4gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 145.6mgCarbohydrates: 5.8gNet Carbohydrates: 1.2gFiber: 3.4gProtein: 5.7g

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