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This nut butter is not only very low in carbs by using macadamia nuts and pecans, it’s also one of the most delicious nut butters I’ve tried thanks to roasting the nuts and coconut (don’t skip this step!) and has become a staple in our household.
I personally prefer it without sweetener, but if you do like your keto nut butter on the sweet side, you could add a tablespoon or two of your favorite keto sweetener when you get to the blending stage.
This nut butter will have a thicker, runny consistency at room temperature, but will harden in the fridge. I suggest you store it in the fridge, so if you do want it runny, leave for 10 minutes at room temperature before using.
Use to make healthy fat bombs, thicken sauces (perhaps without the cinnamon), or simply spoon straight in your mouth for the ultimate keto snack packed with healthy fats. If your goal is ketosis, this is the snack that will help you achieve this fat-burning metabolic state. Enjoy!
Hands-on Overall
Serving size 1 tablespoon/ 15 ml
Nutritional values (per 1 tablespoon/ 15 ml)
Net carbs0.9 grams
Protein1.2 grams
Fat11.3 grams
Calories108 kcal
Calories from carbs 3%, protein 5%, fat 92%
Total carbs2.5 gramsFiber1.6 gramsSugars0.8 gramsSaturated fat2.9 gramsSodium21 mg(1% RDA)Magnesium19 mg(5% RDA)Potassium63 mg(3% EMR)
Ingredients (makes about 1 cup/ 230 g/ 8.1 oz)
Instructions
- Preheat oven to 150 °C/ 300 °F (conventional), or 130 °C/ 265 °F (fan assisted). Place nuts on a tray and bake 5 minutes.
- Remove from oven and shake, and then add the coconut. Cook another 4-5 minutes until both the nuts and coconut are brown and fragrant. Remove from the pan and allow to cool completely.
- Add to a food processor with the cinnamon, sweetener if using and salt and blend until creamy, around 5 minutes, scraping down the sides as needed.
- Store in a sealed jar in the fridge up to a month.
Ultimate Keto Nut Butter
Step by Step
Ingredients
Instructions
- Preheat oven to 150 °C/ 300 °F (conventional), or 130 °C/ 265 °F (fan assisted). Place nuts on a tray and bake 5 minutes.
- Remove from oven and shake, and then add the coconut. Cook another 4-5 minutes until both the nuts and coconut are brown and fragrant. Remove from the pan and allow to cool completely.
- Add to a food processor with the cinnamon, sweetener if using and salt and blend until creamy, around 5 minutes, scraping down the sides as needed.
- Store in a sealed jar in the fridge up to a month.
Nutrition (per serving, 1 tablespoon/ 15 ml)
Calories108kcal
Net Carbs0.9g
Carbohydrates2.5g
Protein1.2g
Fat11.3g
Saturated Fat2.9g
Fiber1.6g
Sugar0.8g
Sodium21mg
Magnesium19mg
Potassium63mg
Detailed nutritional breakdown (per 1 tablespoon/ 15 ml)
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