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Nuts, seeds and coconut are great keto-friendly foods. If you need a quick snack, try a spoonful or two of this delicious nut butter. It's filling, high in healthy omega 3s and because of Brazil nuts, it's also high in selenium. In fact, just one or two Brazil nuts will give you 100% RDA of selenium! Selenium is known for its anti-oxidant activity and great for those with low-thyroid function, including Hashimoto's, as it helps convert T4 hormone into active T3 hormone.
I mostly use nut or coconut butter for making fat bombs and if you skip the vanilla, it works great for thickening sauces. You can try toasting the macadamias and Brazil nuts in the oven before blending - toasting will enhance the flavour!
Hands-on Overall
Serving size 2 tbsp, 32 g/ 1.1 oz
Nutritional values (per 2 tbsp, 32 g/ 1.1 oz)
Net carbs1.6 grams
Protein2.8 grams
Fat23.7 grams
Calories226 kcal
Calories from carbs 3%, protein 5%, fat 92%
Total carbs4.3 gramsFiber2.7 gramsSugars1.4 gramsSaturated fat4 gramsSodium59 mg(3% RDA)Magnesium54 mg(13% RDA)Potassium137 mg(7% EMR)
Ingredients (makes about 1 1/4 cup/ 320 g/ 11.3 oz)
Instructions
- Place the macadamias and Brazil nuts in a food processor with the "S blade" attachement.
- Add vanilla and salt. If using whole vanilla bean, cut it widthwise and scrape the seeds out.
- Start processing until desired consistency is reached. The mixture will be chopped after a minute and crumbly after 2 minutes.
- It will become smooth and runny after about 3 minutes.
- When the nut butter is done, it will be runny (macadamia nuts are very hight in fat). I store mine at room temperature for up to a week or in the fridge for up to a month.
Macadamin & Brazil Butter
Ingredients (makes about 1 1/4 cup/ 320 g/ 11.3 oz)
- 2 cups macadamia nuts (270 g/ 9.5 oz)
- 8-10 Brazil nuts (50 g/ 1.8 oz)
- 1/2 tsp vanilla powder or 1 vanilla bean
- 1/4 tsp sea salt
Instructions
- Place the macadamias and Brazil nuts in a food processor with the "S blade" attachement.
- Add vanilla and salt. If using whole vanilla bean, cut it widthwise and scrape the seeds out.
- Start processing until desired consistency is reached. The mixture will be chopped after a minute and crumbly after 2 minutes.
- It will become smooth and runny after about 3 minutes.
- When the nut butter is done, it will be runny (macadamia nuts are very hight in fat). I store mine at room temperature for up to a week or in the fridge for up to a month.
Nutrition (per 2 tbsp, 32 g/ 1.1 oz)
Calories226kcal
Net Carbs1.6g
Carbohydrates4.3g
Protein2.8g
Fat23.7g
Saturated Fat4g
Fiber2.7g
Sugar1.4g
Sodium59mg
Magnesium54mg
Potassium137mg
Detailed nutritional breakdown (per 2 tbsp, 32 g/ 1.1 oz)
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