Homemade Coconut & Pecan Butter
Martina Slajerova- Ready in 5m
- 2 g net carbs
- 151 kcal
- Serves 8
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I used to LOVE peanut butter: on pancakes, in cookies, chicken stews or just by itself. It was often one of my pre-workout snacks. However, here are a few reasons why you may want to avoid peanut butter like I do now:
- you are trying to eat as little carbs as possible
- you are following a paleo lifestyle
- you are allergic to peanuts
You can either try Coconut Butter, which has the least net carbs and most fiber from all nut butters - yes, coconut is technically not a nut :-) If you prefer a more "nutty" flavor, you will love this recipe. Just for comparison, Coconut & Pecan Butter has about half the carbs of unsweetened peanut butter!
Top tip: Toasting and baking the coconut & pecans for 5-8 minutes adds a beautiful flavour boost, plus it helps with the blending as the oils that are released with heat make the butter runnier.
Update: Since I got my new Kenwood mixer with a food processor attachment, I don't use anything else to make nut and seed butter. It's strong, doesn't overheat and takes just a few minutes to make smooth nut butter!
Step-by-step
Cut the vanilla bean lenghtwise and scrape the tiny seeds out. Place the shredded coconut and pecans into a food processor and process until chopped.
Add vanilla extract and cinnamon and process everything until smooth for 30-60 seconds or longer if needed. Use a spatula to scrape the butter from the sides and pulse more.
You can use any food processor but don't use a hand blender, as it will overheat.
Process until you reach the desired consistency. Pour the butter into a glass container and let it cool to room temperature. Try Home-made Coconut & Pecan Butter to make fat bombs!
You can store it at room temperature, there is no need to refrigerate it. Microwaving the butter for a few seconds will make it softer, while refrigerating has the opposite effect.
Recipe
Homemade Coconut & Pecan Butter
★★★★☆4.3The most delicious, creamy coconut pecan butter that tastes like pecan pie! A healthy high-fat snack for ...
- Hands on
- 5m
- Overall
- 5m
- Servings
- 8
- 2 g
- Net carbs
- 4.9 g
- Protein
- 11.4 g
- Fat
- 151
- kcal
Ingredients makes about 250 g/ 8.8 oz
Instructions
Cut the vanilla bean lenghtwise and scrape the tiny seeds out. Place the shredded coconut and pecans into a food processor and process until chopped.
Add vanilla extract and cinnamon and process everything until smooth for 30-60 seconds or longer if needed. Use a spatula to scrape the butter from the sides and pulse more.
You can use any food processor but don't use a hand blender, as it will overheat.
Process until you reach the desired consistency. Pour the butter into a glass container and let it cool to room temperature. Try Home-made Coconut & Pecan Butter to make fat bombs!
You can store it at room temperature, there is no need to refrigerate it. Microwaving the butter for a few seconds will make it softer, while refrigerating has the opposite effect.
Nutrition per serving, 2 tbsp/ 32 g/ 1.1 oz
Carbs 6%Protein 15%Fat 79% of calories
- Net carbs
- 2 g
- Total carbs
- 6.4 g
- Fiber
- 4.3 g
- Sugars
- 1.9 g
- Protein
- 4.9 g
- Fat
- 11.4 g
- Saturated fat
- 2.9 g
- Calories
- 151 kcal
- Sodium
- 150 mg · 6.53% RDA
- Magnesium
- 27 mg · 6.87% RDA
- Potassium
- 125 mg · 6.25% EMR
Nutrition by ingredient
| Per 2 tbsp/ 32 g/ 1.1 oz | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Coconut, dried, desiccated, shredded (organic, unsweetened) | 1.4 g | 3.8 g | 2.4 g | 63 |
| Pecans, nuts | 0.5 g | 1.1 g | 9 g | 86 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0.1 g | 0 g | 0 g | 2 |
| Cinnamon, spices | 0 g | 0 g | 0 g | 0 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Total | 2 g | 4.9 g | 11.4 g | 151 |
Serving size 2 tbsp/ 32 g/ 1.1 oz
- Gluten free
- Dairy free
- Egg free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Low FODMAP
- Vegetarian
- Vegan
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Comments & ratings (61)
Hi. I was wondering how long you can store this at room temperature. I was just looking at your “Almond and Cashew Butter”, and there you said 2 weeks at room temperature for that one. And the fridge for 3 months. I hope I haven’t missed in the recipe or in the comments. Apologies if I did.
I'd say about the same. The only limit is the oils in the nuts which can get rancid so I keep this for up to 2 weeks although it should last longer. I generally keep any nuts, seeds and nut/seed butters in the fridge or freezer.
Is shredded coconut the same as dedicated coconut?
It's almost the same. Technically, shredded coconut is dried but a little more moist than desiccated coconut. It depends on the brand but I've seen it being used interchangeably. The main difference (if there's any) is the shape.
Hi Martina,
How do you get the nuts and coconut mix ended up so creamy?
I've tried it but it is just flour. I now added some coconut oil and almond milk to get it smooth. But it is nowhere near what is in the picture.
Curious...😊
Hi Caroline, did you use a blender or a food processor? I get mine really creamy by using a food processor + using toasted coconut and pecans (heat helps release the oils). Sometimes adding a tablespoon or two of coconut oil helps (only use if really dry). Plus I also scraped it from the sides a few times in between the processing until it got creamy. It takes time and you'l need a powerful food processor - make sure it doesn't overheat. I hope this helps!
Vanilla beans and powder are very expensive where I live, can vanilla extract be used, if so how much? Thank you
Hi Diana, you can use unsweetened vanilla extract to taste, I'd start with 1 teaspoon and go up to 3 teaspoons. I hope this helps!
Looks awesome. Will this separate in the jar after it’s made?
I’ve made other nut butters and they always separate and require stirring before use. It doesn’t work very well for kids that make their lunches etc. Any tips for minimizing separation. I’ve heard adding palm oil (don’t have) or coconut oil (have) helps but have no idea proportions.
Thanks in advance
Thank you! A thin layer of fat may appear on the top but I seem to remember it was really thin (pure pecan butter would separate more than this recipe). I'm not sure how to prevent that.
Not sure how I messed this up but mine was crumbly. I had to add coconut oil and it still is t buttery.
OMG SO GOOD!! I made this today and was so surprised how sweet it is! I love it. I cant stop eating it! Thank you!
I am nut allergic, can I use something like sunflower seeds or just put sunflower butter in instead of using pecans?
Hi Susan, yes, you can make nut, seed or even coconut butter - check out these recipes: ketodietapp.com/Blog
i just read this recipe & was wondering if it is just me or if there's really no liquid included. i'm thinking about something like coconut oil, but it doesn't ask for it.
can someone please help? 😄
thanks in advance! 😊
You won't need any oil, pecans are quite fatty 😊 You can even make coconut butter without any oil but some people add 1-2 tablespoons of coconut oil if it's too dry: Foolproof Homemade Coconut Butter
If I use coconut butter instead of making it do I use 2 cups? Or is the amount different ?
Thank you
Hi Dawn, try this recipe: Foolproof Homemade Coconut Butter (homemade coconut butter)
Amazing website and an overwhelming wealth of information, thank you!
May I kindly ask how to modify this recipe by using coconut butter instead of shredded coconut, would that still work ? This will be my first recipe to try and followed by the "Chocolate coconut candies", yummy, my mouth is drooling just by looking at it 😊
Thank you! Yes, that will work too. I would just add it at the end of the blending process and pulse it a few times just to combine the two 😊
Not a fan of nut butters, but this sounded intriguing. Used my Vitamix, and it blended to a creamy consistency like a charm in about 3 minutes. Very yummy. My nightly treat is a square of Lindt 85% chocolate. I dipped the chocolate into the butter...delightful! Thanks for the recipe!
Thank you Ruthie, I'm glad you liked it! Chocolate & pecans is the perfect combo for me too 😊
I am new to the Keto lifestyle and like the idea of fat bombs because I find it hard to consume so much fat. I saw you use this in a fat bomb recipe with dark chocolate. How else would you eat nut butters if we no longer can have our beloved toast? Actually I don't miss toast and I really thought I would. Whoo hoo!
I think you can try it with celery sticks or even on this grain-free bread from my blog 😊 Ultimate Keto Buns
Just tried a variation. Coconut oil, organic, MCT oil (helps liquify), peanut creamy, organic. No sweeteners or extracts were needed so it could decrease the carbs.
The only carb is the amount of peanut butter, but it cuts down on the peanut butter while increasing the ability to get in to ketosis (using the coconut oil and MCT does this). So carbs are very low.
What I did I made from the food processor very quickly and then I poured some into a glass container and put in fridge. when I tasted it, it was hardened, but not so much that you couldn't use it as a spread. Then I had some left over so I spooned some out tsp portions, placed in freezer and let it harden. So it was like a candy. That was ok. The spread was more like peanut butter. The fat bomb was fair. I guess you could always add a sweetener.
Thanks for sharing! 😊
I made it today and it is heavenly. Thank you so much for the recipe. I roasted both the coconut and the pecans beforehand. However, I am not sure what makes you think that coconut butter has less carbs than other nut butters. Quite the contrary, except for cashew or pistachios. Pecans are less than 6 net grams of carbs per 100 grams while desiccated coconut is more than 9. Brazil nuts and walnuts are only around 3 and almonds are less than 7.
Hi Marie, thank you! 😊 Actually, what I meant is that coconut butter has less net carbs than peanut butter. Based on the USDA database which is very accurate, here are net carbs in 100 g:
Coconut: 6 g net carbs
Pecans: 4.3 g net carbs
Walnuts: 7 g net carbs
Almonds: 6-9 g net carbs (depends on whether they are blanched or not)
Brazil nuts: 4.8 g net carbs
Peanuts: 7.6 g net carbs
Marie,
Coconut oil has no carbs. Not sure about shredded Coconut or coconut butter,
but the oil is carb free. see my recipe below.
Has anyone tried using a Vitamix for making this? TIA
Deb, I don't have a Vitamin but I think that's what many people have been using for making nut / seed butters. You may need to scrape the butter from the sides a few times but it should work 😊
I tried soaking the nuts beforehand and never, after my half an hour in my very nice cuisenart, got it to make a butter. Added oil but didn't do much to help. Finally gave up cuz let me tell u, 30 min is a VERY long time to fight with the food processor.
Rly wanted to be able to make coconut butter as it's sooo pricey, as are nut butters, in the stores 😞
Hi Helene, sorry to hear that. Did you use just soaked or soaked & dehydrated nuts? 30 minutes is way too long, you may want to try toasting / baking the pecans and coconut before - it makes the blending easier. You will need to use a strong food processor. I've got another recipe you may like here: Homemade Almond & Cashew Butter
I need to retry this recipe with first roasting the nuts. Do you think I need to roast the coconut too? I'd prefer to leave it raw.
Cuisenart is a very strong processor (professional grade). About the only thing stronger is a Vitamix blender, which I don't have any longer and is a PAIN in the BEHIND to get nut butters out of so I wouldn't use it anyway. I wonder if my (Swedish-made) DLX kitchen center has a food processor attachment like your Kenwood? I don't think it does, but I do have the blender attachment for smoothies and such.
You can do either - I personally prefer roasted coconut and pecans in this recipe but my fiancé prefers to have both raw. I've been using the one from Kenwood and I'm very happy with it. The great thing about it is that it can do anything - you just need to get the right attachment 😊 I make all nut butters in my Kenwood food processor - done in 30-60 seconds and no need for scrapping it from the sides. I guess there are other brands that are equally good - I'm sure you'll find some!
Hi Martina, looks great I'm excited to make some ! I wanted to ask if it keeps well? Sorry if I missed it in the text, how long would you keep this for approx? I am assuming best to keep at room temperature too ?
Thanks xx
Hi Amy, yes it does, you can keep it at room temperature or in the fridge. It depends whether you prefer it runny or not. I keep mine at room temperature in a glass jar, lid on for up to a month - it usually doesn't last for too long in my house 😊
I am going to attempt making this, my food processor isn't that great, but I'm going to use some MCT oil and maybe coconut oil and mix with peanut butter, (I love peanut butter, but don't think it's the best for me, because I over eat it. However, if I can mute the taste, I will try and get back to you all.
New to this site, and love all the blogs and info.
Shar
Hi Shar, that sounds great! Just a note about MCT oil - it may keep the butter too runny and coconut oil may be better but it depends on what you plan to use it for.
Did you soak and dry the nuts prior to using?
Hi Donna, yes I do 😊
Made this today and it's great! Especially love it in the fat bomb recipe. Couple of things:
1. You must have the most powerful food processor on earth if it only took you 30-60 seconds to get this stuff smooth. I spent at least 30 minutes pulsing it, pushing down the sides, repulsing it, and so on. Just so people know, it could take more than a few minutes to get this to your desired consistency.
2. I found a little coconut oil to not only not make the butter runny but to be absolutely essential to even coming close to smooth texture. No matter how much processing I did, it wasn't getting smooth until I added about a Tblspn of oil. If anyone is trying to make this and not liking the texture, I'd say go ahead with the oil.
Other than that, great recipe! Love the site.
Hi Jack, yes, you are right. Thanks for your comments! I realised that when I used my old blender and it got overheated and did't work until it cooled down. I bought Kenwood food processor which makes it in about a minute or two. Yes, adding coconut oil is a great way to make it smooth. I also found it easier to blend when I toasted both the coconut and the pecan nuts in the oven for about 7 minutes at 350F.
I often make nut muesli, should I soak nuts before roasting + why if so? Thanks
Soaking & dehydrating nuts makes them easier to digest and eliminates the "anti-nutrients" found in nuts. It also makes them crunchier and delicious 😊