Paleo & Keto Homemade Nut Butter 🥜
Nice ‘N Creamy
Keto homemade nut butter, be it peanut but specially almond, is a sure way of saving a truck load of dough. And probably one of the easiest ways too.
Get some almonds, peanuts, cashews, or whatever nut you fancy. Place them in your food processor, process until smooth, season with a little salt, and ta-da. Nut butter extravaganza.
The one (maybe) caveat? Unless you have a super duper food processor you may not be able to get your nut butter as smooth as the commercial varieties. But maybe you’re one of us, and have always been totally into crunchy peanut butter and such.
In fact, when talking peanut butter, we love adding back chopped up lightly toasted bits for an added crunch.
So whether you spread it over celery, pair it with some dark chocolate, or use it to whip up our keto salted peanut butter cookies, homemade nut butter really is pretty ideal.
Paleo & Keto Homemade Almond Butter
- 280 g almonds
- kosher salt to taste
- If making raw almond butter, skip this step. Place almonds in a pan and lightly toast until they get a bit of color.
- Transfer toasted almonds into a food processor while they're still warm and process, taking a break every few minutes or so. After 8-12 minutes, a ball should begin to form (just around the time when you thought it would never happen right?). Keep going until it is suuuper smooth.
- Taste the almond butter and season to taste with a little salt.
- Transfer to an airtight container and refrigerate for up to 2 weeks.