Homemade Almond & Cashew Butter
Martina Slajerova- Ready in 15m
- 1.7 g net carbs
- 103 kcal
- Serves 16
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Nut butters are best when made from soaked nuts and are great sources of magnesium which is an essential electrolyte often deficient in low-carb diets. As most of you may know, electrolytes play major role in beating "keto-flu".
I used this creamy keto Almond & Cashew Butter in several recipes created exclusively for my apps and book and I will be sharing even more recipes on my blog that make use of this easy home-made ingredient. Apart from using nut butters in all sorts of fat bombs, you can use them to thicken Asian meat stews, make desserts or even bagels (recipe will be posted soon!). If you like nut butters, you should also try my Coconut & Pecan Butter which I posted on my blog a year ago.
For a smoother texture, I like adding a small amount of almond or macadamia oil. Although both taste great, I usually use macadamia oil simply because for its better fat profile (MUFA).
Do you have a favourite nut butter recipe? :-)
Tips & Substitutions
Since I got my new Kenwood mixer with a food processor attachment, I don't use anything else to make nut / seed butter. It's strong, doesn't overheat and takes just a few minutes to make smooth butter!
Step-by-step
I used blanched almonds but you can use whole almonds. Both the almonds and cashew nuts should be unsalted.
Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Spread the almonds and cashews over a baking sheet and place in the oven for 12-15 minutes. Keep an eye on the nuts. If they get burnt, they will have an unpleasant bitter taste.
When done, remove from the oven and set aside to cool down. Place the nuts into a food processor and using a grating blade pulse until smooth - this may take some time, so be patient. You can reserve some chopped nuts for later to create a chunky texture.
At first, the mixture will be dry. Scrape down the sides of your processor several times with a rubber spatula if the mixture gets stuck on it.
Add the oil.
Keep blending until you reach the desired consistency. This could take 5-15 minutes depending on which food processor you are using. You don't need to use the oil but I prefer to add some to create a smoother texture.
Spoon the butter in a glass container or a jar. Enjoy straight from the jar or use to make healthy low-carb treats.
to store, keep refrigerated for up to 3 months or at room temperature for uo to 2 weeks.
Recipe
Homemade Almond & Cashew Butter
★★★★★4.9Deliciously creamy homemade nut butter made with roasted almonds and cashews. A healthier alternative to ...
- Hands on
- 15m
- Overall
- 15m
- Servings
- 16
- 1.7 g
- Net carbs
- 2.6 g
- Protein
- 9.7 g
- Fat
- 103
- kcal
Ingredients makes about 1 cup/ 250 g/ 8.8 oz
Instructions
I used blanched almonds but you can use whole almonds. Both the almonds and cashew nuts should be unsalted.
Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Spread the almonds and cashews over a baking sheet and place in the oven for 12-15 minutes. Keep an eye on the nuts. If they get burnt, they will have an unpleasant bitter taste.
When done, remove from the oven and set aside to cool down. Place the nuts into a food processor and using a grating blade pulse until smooth - this may take some time, so be patient. You can reserve some chopped nuts for later to create a chunky texture.
At first, the mixture will be dry. Scrape down the sides of your processor several times with a rubber spatula if the mixture gets stuck on it.
Add the oil.
Keep blending until you reach the desired consistency. This could take 5-15 minutes depending on which food processor you are using. You don't need to use the oil but I prefer to add some to create a smoother texture.
Spoon the butter in a glass container or a jar. Enjoy straight from the jar or use to make healthy low-carb treats.
to store, keep refrigerated for up to 3 months or at room temperature for uo to 2 weeks.
Nutrition per 1 tbsp, 16 g/ 0.5 oz
Carbs 6%Protein 10%Fat 84% of calories
- Net carbs
- 1.7 g
- Total carbs
- 2.7 g
- Fiber
- 1 g
- Sugars
- 0.6 g
- Protein
- 2.6 g
- Fat
- 9.7 g
- Saturated fat
- 0.9 g
- Calories
- 103 kcal
- Sodium
- 2 mg · 0.09% RDA
- Magnesium
- 34 mg · 8.56% RDA
- Potassium
- 82 mg · 4.12% EMR
Nutrition by ingredient
| Per 1 tbsp, 16 g/ 0.5 oz | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almonds, nuts (blanched) | 0.8 g | 2 g | 4.9 g | 55 |
| Cashew nuts, cashews | 0.8 g | 0.6 g | 1.4 g | 17 |
| Almond oil | 0 g | 0 g | 3.4 g | 30 |
| Total | 1.7 g | 2.6 g | 9.7 g | 103 |
Serving size 1 tbsp, 16 g/ 0.5 oz
- Gluten free
- Dairy free
- Egg free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Vegetarian
- Vegan
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Comments & ratings (23)
I blanched the almonds so they were damp. I started toasting them first then weighed out 150g. I added the cashews and toasted both until golden. I used a Breville 3x Pro Bluicer to made the Almond & Cashew Butter. I started with the ice crush setting then used both smoothie settings. I only used 25gms coconut oil and I wished that I had not used any. The butter is quite runny. Total time to blend the butter to a super smooth texture: less than five minutes.
Thanks so much for sharing!
Can I substitute MCT oil for coconut oil in the mix?
Sure, that will work!
This sounds amazing, but don't cashews have the highest number of carbs in nuts?
They do contain most carbs from all nuts but that's why I only used a small amount - just enough for a great flavour boost 😊
I was only able to find cashew nut pieces that were unsalted at the local store, should that still be fine if I stick to 50g of them?
Also I'm unable to soak & dry things in the oven for extended periods of time (still living with my parents), is it important to soak them? Is there anything else I could do instead?
love a lot of your recipes, esp. the chia puddings!
Thank you for your kind words Sayako! Yes, you can use cashew pieces too - as long as they are unsalted (50 g). No, soaking & drying is beneficial but not required for this recipe to work.
Ok, so you use soaked nuts or you don't? You said to start with unsalted nuts and they don't look soaked either. Soaked nuts would be salted for one thing.
I had the ridiculously long time to make nut butter experience as did the reader above and I thought it was due to soaking the almonds.
I'm confused. Thanx!
Yes, I use soaked & dehydrated (not moist) nuts. The way I do it is described here: Keto Chocolate & Pecan Cookies
I've been makin nut butters for the last few months and I love them! I would like to add some of my "experience" at it:
Blender/Processor:
It NEVER worked with a blender. I have a powerful one, with glass jar, etc (not a Vitamix, though) but all this work really heats the engine pretty fast. I would just forget it. I bought a small processor for 20 € and it's perfect.
Time:
It usually takes me 2 hours -- YES, 2 HOURS -- to get the butter. I process for 10 seconds, scrape, process again. The first 30 minutes it's like you're never going to get any damn butter from it, but you MUST be patient. I usually take an afternoon to make my butters so I can process-stop-scrape a couple of times and then check my emails, etc... It should not cause you stress (because it can haha)!
Oils:
I never added any. If you can wait for the nuts to release their own oils in the end you don't need it.
Sorry for the big post, but I wish I knew all this when I started making nut butters, would have saved me some money and frustration ;)
Martina, thank you for your blog, I've recently found it and I am so much enjoying your tips 😊 Greetings from Germany!
Thanks for all your tips Barbara, they are really helpful! And thank you for your kind words 😊 I've been using my new kitchen tool - Kenwood food processor and it works great! I make mine in just a few minutes. The only butter that gets tricky is coconut butter made from shredded coconut but that also gets easier when toasted. True - no need to add any oils, I just like the butter a bit more runny 😊
I use a Blendtec blender, takes about 2 minutes including getting it out of the pitcher.
What do you eat it on? It looks amazing!
Hi Kaitleen, I eat it by itself, with celery or on top of my keto buns: Ultimate Keto Buns
Have you tried using coconut oil in place of the almond oil? Just curious what this would
be like.
Hi Maggie, I haven't but I'm sure it will work too 😊
Hi, can you use a food processor to do this also?
Kelly
Hi Kelly, I guess you mean Kenwood, KitchenAid, Vitamix, etc.? Yes, you can 😊
This looks delicious! How long does it keep?
Thanks Jenny! You can keep it for 3-5 months but mine never lasts for more than 2-3 weeks, we just like it too much 😊
That's my fave nut butter! I never tried roasting the nuts though. Does it make any difference? You should also try pecan & almond butter with a bit of cinnamon 😉
Hi Gemma, roasted nuts taste better, the nut butter has more flavour and I personally prefer it. I will definitely try that, thanks!