Homemade Almond Butter
This low carb, sugar-free, vegan, homemade almond butter recipe is made from roasted almonds, coconut oil, a little sweetener and cinnamon. It is easy to make, only requires 4 ingredients and is ready in under 30 minutes!
Nuts About Nut Butter…
A month or so ago, I bought a MASSIVE bag of almonds, with the intent of making some almond butter that day. Well, life got in the way, other food and meals were made, and ultimately, I forgot about making it. That was until last week, when I saw that giant bag of almonds in the cupboard, and decided I would FINALLY make it!
In this house, there always seems to be the case of the “disappearing almond butter.” Ok, I’ll admit it..it’s me. I can’t help it, I just can’t resist this creamy, delicious spread! I adore this recipe for many reasons, including the fact that it is:
- Low carb
- Made from only four ingredients
- Super easy to make
- Ready to eat in under 30 minutes!
It’s true…homemade food tastes better than store bought! Well, at least that’s the case with this almond butter recipe. I just can’t believe how simple, quick and easy almond butter is to make! Plus, it’s also infinitely cheaper! A jar of almond butter can be crazy high in price, so making your own from bulk-buy almonds, can save you money!
Also, this recipe really is simple. All you need is a food processor and these four ingredients, then you are good to go:
- Almonds – Even though this recipe focuses on almonds (obviously), this recipe can be adapted to make any nut (or seed) butter. I haven’t tried them all (yet!), but I can tell you that substituting the almonds for either cashews, hazelnuts or pecans, is mighty delicious!
- Coconut Oil – All my fellow keto-goers know that coconut oil is an important part of this lifestyle and a true necessity! It is an ingredient used in SO many recipes because it is low carb, high fat and a natural source of MCT’s. MCT stands for “Medium-Chain Triglycerides” which can produce more ketones, making it easier to transition into ketosis.
- Granulated Sweetener – This is down to personal preference. I go between a few different brands, but I usually opt for Monkfruit Sweetener purely because I can buy it cheaper in bulk!
- Cinnamon – When I first wrote out this recipe, I was going to say cinnamon was an optional ingredient. However, after making it again (without the cinnamon), I truly felt it was necessary for that wonderful flavor. Of course, it’s always down to personal taste, so if cinnamon really is not for you, then feel free to omit it.
Hold On One More Minute…
If you have never made almond butter (or any nut butter) before, be prepared, because it can take longer than you expect to achieve the ultimate creamy and smooth consistency. The first time I made this recipe, I nearly gave up on it! I thought that it would never turn into almond butter, but l kept going with it, and thank goodness I did. It (eventually) became that perfect texture that I was hoping for! I found that the better the food processor, the faster this recipe is to make (especially if you have a vitamix!)
My only regret with making this delicious, homemade almond butter is…I wish I had made it sooner! So, if any of you are debating whether or not it’s worth it..it is, it is AMAZING!
4 Steps To Perfection…
To make this low carb, sugar-free, vegan spread simply:
- Roast your nuts at 325ºF for 15 minutes.
- Blend them in a food processor, for about 15 minutes.
- Add the coconut oil, sweetener and cinnamon and blend again until smooth.
- Pour into an air-tight container and store!
To store this almond butter, refrigerate in an air-tight container for 10-14 days.
Side Note: It hardens slightly in the fridge, so in order for it to become more spreadable, leave it out to reach room temperature.
Other Recipes You Might Like…
Homemade Almond Butter
- 3 cups whole almonds raw
- 2 tbsp coconut oil melted
- 1 tbsp granulated Monkfruit sweetener (or your preferred granulated sweetener)
- 1/2 tsp cinnamon
- Preheat oven to 325ºF and place the almonds on a lined baking sheet. Roast them in the oven for 15 minutes, turning them over halfway.
- Pour almonds in a food processor and blend for 10-15 minutes, until it starts to turn into almond butter.
- Pour almond butter into into an air-tight container and refrigerate for for 10-14 days.
Servings: 2 tbsp per serving
Net Carbs: 1.4g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels