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".
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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!
Serving size 1 tbsp, 16 g/ 0.5 oz
Allergy information for Homemade Almond & Cashew Butter
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
Nutritional values (per serving, 1 tbsp, 16 g/ 0.5 oz)
Net carbs1.7 grams
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)
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