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 raw almonds
• 1 cup / 140g raw cashews
• 1 scoop / 30g dairy-free keto vanilla protein powder
• ¼ cup / 60ml MCT oil or melted coconut oil
• 3 tablespoons / 36g granular erythritol
• 2 tablespoons / 15g unsweetened cocoa powder
• ¼ teaspoon / 1.5g 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
• SERVING SIZE: 2 tablespoons
• CALORIES: 140
• FAT: 12.1g
• PROTEIN: 4.8g
• TOTAL CARBS: 5.2g
• FIBER: 1.7g
• NET CARBS: 3.5g
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.
