Dangerously delicious keto chocolate nut butter is the creamy, versatile spread you can make at home in minutes. Raw almonds and cashews blend with dairy-free keto vanilla protein powder, MCT oil, cocoa, and erythritol into a smooth, chocolaty butter. Swap in your favorite nuts and keep it low-carb at 3.5 g net carbs per 2-tablespoon serving.
Consider this your official warning: this keto chocolate nut butter is dangerously delicious. If you’re tired of shelling out for pricey, underwhelming ‘designer’ nut butters, you’ve come to the right place. Once I started making my own, I never looked back. The best part? This recipe is incredibly versatile—swap in your favorite nuts and it comes out perfectly creamy every single time. Get ready to meet your new favorite spread!
Ingredients
• 1 cup / 140g (4.9 oz) raw almonds
• 1 cup / 140g (4.9 oz) raw cashews
• 1 scoop / 30g (1.06 oz) dairy-free keto vanilla protein powder
• ¼ cup / 60ml (2 fl oz) MCT oil or melted coconut oil
• 3 tablespoons / 36g (1.27 oz) granular erythritol
• 2 tablespoons / 15g (0.53 oz) unsweetened cocoa powder
• ¼ teaspoon / 1.5g (0.05 oz) sea salt
• SPECIAL EQUIPMENT
• Food processor or high-powered blender
Instructions
1. DIRECTIONS
2. Place the raw almonds and cashews into a large, powerful food processor. Process for 2-3 minutes, stopping to scrape down the sides of the bowl with a rubber spatula as needed.
3. Add the protein powder, MCT oil, erythritol, cocoa powder, and sea salt to the food processor. Continue to process for 5-10 minutes, or until the butter is smooth and creamy. The time will vary depending on your machine, so be patient!
4. Transfer the nut butter to an airtight container. Store in the refrigerator for up to one month.
Nutritional Information
• MAKES: 2 cups (480 ml)
• SERVING SIZE: 2 tablespoons
• CALORIES: 140
• FAT: 12.1g
• PROTEIN: 4.8g
• TOTAL CARBS: 5.2g (0.18 oz)
• FIBER: 1.7g
• NET CARBS: 3.5g (0.12 oz)
Pro Tips
• For a deeper, richer flavor, lightly toast the nuts on a baking sheet at 350°F (175°C) for 8-10 minutes. Let them cool completely before processing.
• If your nut butter is too thick, add more MCT or coconut oil, one teaspoon at a time, until you reach your desired consistency.
• A high-powered blender like a Vitamix can be used. You may need to use the tamper to keep the mixture moving and prevent overheating.
• Experiment with other flavorings! Try adding a ½ teaspoon of vanilla extract or a pinch of cinnamon for a different twist.
FAQ
Q: Can I use different nuts in this recipe
A: Yes, this recipe is incredibly versatile. You can easily substitute the almonds and cashews with your favorite keto-friendly nuts like pecans, walnuts, or macadamia nuts.
Q: What should I do if my nut butter is too thick
A: If your nut butter isn’t as creamy as you’d like, add more MCT oil or melted coconut oil, one teaspoon at a time, and continue processing until it reaches your desired consistency.
Q: How do I store homemade keto nut butter
A: Transfer the finished nut butter to an airtight container and store it in the refrigerator. It will keep for up to one month.
Q: Can I make this without a food processor
A: Yes, a high-powered blender like a Vitamix can be used instead of a food processor. You may need to use the blender’s tamper to keep the mixture moving as it thickens.
Pro Tips
- For a deeper, richer flavor, lightly toast the nuts on a baking sheet at 350°F (175°C) for 8-10 minutes and cool them completely before processing.
- Be patient with the food processor — a full 5-10 minutes after adding the remaining ingredients is what takes the butter from gritty to truly smooth and creamy.
- If the butter comes out too thick, add more MCT or coconut oil one teaspoon at a time until it reaches your desired consistency.
- A high-powered blender like a Vitamix works too; use the tamper to keep the mixture moving and prevent the motor from overheating.
- Try a ½ teaspoon of vanilla extract or a pinch of cinnamon for a different twist on the chocolate base.
Frequently Asked Questions
How do I store homemade chocolate nut butter?
Transfer it to an airtight container and refrigerate for up to one month. Stir before using, as a little oil separation is natural.
Can I use different nuts?
Yes, the recipe invites swapping in your favorites. Toasting whatever nuts you choose first gives the butter its deepest flavor.
Is this nut butter keto-friendly?
Yes. Each 2-tablespoon serving has 5.2 g total carbs and 1.7 g fiber — 3.5 g net carbs — with 12.1 g fat and 4.8 g protein.
Why is my nut butter still chunky?
It needs more processing time — most machines want 5-10 minutes after the add-ins go in. Scrape the sides down and keep going until it turns glossy.
Recipe card below.
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Dangerously Delicious Keto Chocolate Nut Butter
Ingredients
Method
- DIRECTIONS
- Place the raw almonds and cashews into a large, powerful food processor. Process for 2-3 minutes, stopping to scrape down the sides of the bowl with a rubber spatula as needed.
- Add the protein powder, MCT oil, erythritol, cocoa powder, and sea salt to the food processor.
- Continue to process for 5-10 minutes, or until the butter is smooth and creamy. The time will vary depending on your machine, so be patient!
- Transfer the nut butter to an airtight container. Store in the refrigerator for up to one month.
