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. 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.
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.
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 maple syrup or even pure cacao powder to make it taste extra special. Why not?
Keto Homemade Almond Butter Recipe:
cheaper and much tastier than store bought!
- food processor
- Preheat the oven to 350° F. Spread the almonds across a large, rimmed baking sheet and
toast the almonds for 10-15 minutes, until fragrant and golden brown.
- While the almonds are still hot, add them to your food processor along with the salt. Blend for 20-15 minutes, 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.
- Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. You can add 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.