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Nut butters are best when made from soaked nuts and are great sources of magnesium which is an essential electrolyte often deficient in low-carb diets. As most of you may know, electrolytes play major role in beating "keto-flu".
I used this creamy keto Almond & Cashew Butter in several recipes created exclusively for my apps and book and I will be sharing even more recipes on my blog that make use of this easy home-made ingredient. Apart from using nut butters in all sorts of fat bombs, you can use them to thicken Asian meat stews, make desserts or even bagels (recipe will be posted soon!). If you like nut butters, you should also try my Coconut & Pecan Butter which I posted on my blog a year ago.
For a smoother texture, I like adding a small amount of almond or macadamia oil. Although both taste great, I usually use macadamia oil simply because for its better fat profile (MUFA).
Do you have a favourite nut butter recipe? :-)
Tips & Substitutions
Since I got my new Kenwood mixer with a food processor attachment, I don't use anything else to make nut / seed butter. It's strong, doesn't overheat and takes just a few minutes to make smooth butter!
Hands-on Overall
Serving size 1 tbsp, 16 g/ 0.5 oz
Nutritional values (per 1 tbsp, 16 g/ 0.5 oz)
Net carbs1.7 grams
Protein2.6 grams
Fat9.7 grams
Calories103 kcal
Calories from carbs 6%, protein 10%, fat 84%
Total carbs2.7 gramsFiber1 gramsSugars0.6 gramsSaturated fat0.9 gramsSodium2 mg(0% RDA)Magnesium34 mg(9% RDA)Potassium82 mg(4% EMR)
Ingredients (makes about 1 cup/ 250 g/ 8.8 oz)
Instructions
- I used blanched almonds but you can use whole almonds. Both the almonds and cashew nuts should be unsalted.
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Spread the almonds and cashews over a baking sheet and place in the oven for 12-15 minutes. Keep an eye on the nuts. If they get burnt, they will have an unpleasant bitter taste.
- When done, remove from the oven and set aside to cool down. Place the nuts into a food processor and using a grating blade pulse until smooth - this may take some time, so be patient. You can reserve some chopped nuts for later to create a chunky texture.
- At first, the mixture will be dry. Scrape down the sides of your processor several times with a rubber spatula if the mixture gets stuck on it.
- Add the oil.
- Keep blending until you reach the desired consistency. This could take 5-15 minutes depending on which food processor you are using. You don't need to use the oil but I prefer to add some to create a smoother texture.
- Spoon the butter in a glass container or a jar. Enjoy straight from the jar or use to make healthy low-carb treats.
- to store, keep refrigerated for up to 3 months or at room temperature for uo to 2 weeks.
Ingredients
Instructions
- I used blanched almonds but you can use whole almonds. Both the almonds and cashew nuts should be unsalted.
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Spread the almonds and cashews over a baking sheet and place in the oven for 12-15 minutes. Keep an eye on the nuts. If they get burnt, they will have an unpleasant bitter taste.
- When done, remove from the oven and set aside to cool down. Place the nuts into a food processor and using a grating blade pulse until smooth - this may take some time, so be patient. You can reserve some chopped nuts for later to create a chunky texture.
- At first, the mixture will be dry. Scrape down the sides of your processor several times with a rubber spatula if the mixture gets stuck on it.
- Add the oil.
- Keep blending until you reach the desired consistency. This could take 5-15 minutes depending on which food processor you are using. You don't need to use the oil but I prefer to add some to create a smoother texture.
- Spoon the butter in a glass container or a jar. Enjoy straight from the jar or use to make healthy low-carb treats.
- to store, keep refrigerated for up to 3 months or at room temperature for uo to 2 weeks.
Nutrition (per 1 tbsp, 16 g/ 0.5 oz)
Calories103kcal
Net Carbs1.7g
Carbohydrates2.7g
Protein2.6g
Fat9.7g
Saturated Fat0.9g
Fiber1g
Sugar0.6g
Sodium2mg
Magnesium34mg
Potassium82mg
Detailed nutritional breakdown (per 1 tbsp, 16 g/ 0.5 oz)
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