Keto Homemade Almond Butter Recipe:
This Keto Homemade Almond Butter recipe is beyond easy and also so delicious. Healthier,
cheaper and much tastier than store-bought!
cheaper and much tastier than store-bought!
Servings: 16
Calories: 155kcal
Equipment
- food processor
Ingredients
- 3 cups organic raw almonds or blanched almonds
- 1 tsp kosher salt (or more to taste)
Optional add-ins:
- 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
Instructions
- 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.
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 pan together.