MAKES: 2 cups (2 tablespoons per serving) · PREP TIME: 15 minutes
Warning: This nut butter is highly addictive. Proceed with caution. I love trying out different flavored nut butters, but they are always so expensive and they rarely live up to the hype. Once I decided to start making my own, I never bought another overpriced designer nut butter again. The thing I love most about this recipe is that you can make it with any type of nut that you prefer, and it turns out perfect every time. Another of my favorite combinations is macadamia nuts and cashews.
INGREDIENTS
•1 cup raw almonds
•1 cup raw cashews
•1 scoop dairy-free keto vanilla protein powder
•¼ cup MCT oil or melted coconut oil
•3 tablespoons granular erythritol
•2 tablespoons unsweetened cocoa powder
•¼ teaspoon sea salt
SPECIAL EQUIPMENT:
Food processor or high-powered blender
DIRECTIONS
1. Put the almonds and cashews in a food processor with a large capacity and a strong motor. Let the food processor run for 2 to 3 minutes. As the mixture starts to build up on the side of the bowl, scrape it down with a rubber spatula.
2. To the food processor, add the protein powder, oil, erythritol, cocoa powder, and salt. Continue processing for 10 minutes, or until the nut butter has reached your desired consistency. The time can vary greatly depending on the power of your food processor. Just keep processing and it will get there, I promise. Store in the refrigerator for up to a month.
tip: If you have a high-powered blender like a Vitamix or a Blendtec, this can also be made in a blender, following the same steps.
PER SERVING:
CALORIES: 140
FAT: 12.1g
PROTEIN: 4.8g
TOTAL CARBS: 5.2g
FIBER: 1.7g
NET CARBS: 3.5g
ERYTHRITOL: 2.3g
