Ultimate Keto Nut Butter

This nut butter is not only very low in carbs by using macadamia nuts and pecans, it’s also one of the most delicious nut butters I’ve tried thanks to roasting the nuts and coconut (don’t skip this step!) and has become a staple in our household.

I personally prefer it without sweetener, but if you do like your keto nut butter on the sweet side, you could add a tablespoon or two of your favorite keto sweetener when you get to the blending stage.

This nut butter will have a thicker, runny consistency at room temperature, but will harden in the fridge. I suggest you store it in the fridge, so if you do want it runny, leave for 10 minutes at room temperature before using.

Use to make healthy fat bombs, thicken sauces (perhaps without the cinnamon), or simply spoon straight in your mouth for the ultimate keto snack packed with healthy fats. If your goal is ketosis, this is the snack that will help you achieve this fat-burning metabolic state. Enjoy!

Step-by-step

1. Preheat oven to 150 °C/ 300 °F (conventional), or 130 °C/ 265 °F (fan assisted). Place nuts on a tray and bake 5 minutes.

   

2. Remove from oven and shake, and then add the coconut. Cook another 4-5 minutes until both the nuts and coconut are brown and fragrant. Remove from the pan and allow to cool completely.

   

3. Add to a food processor with the cinnamon, sweetener if using and salt and blend until creamy, around 5 minutes, scraping down the sides as needed.

   

4. Store in a sealed jar in the fridge up to a month.

   

Recipe

Ultimate Keto Nut Butter

★★★★☆4.3 (40 ratings)

Deliciously creamy homemade roasted nut and coconut butter flavored with warming cinnamon and packed with ...

Hands on

10m

Overall

15m

Servings

15

0.9 g

Net carbs

1.2 g

Protein

11.3 g

Fat

108

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings15 servings30 servings45 servings60 servings

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Ingredients makes about 1 cup/ 230 g/ 8.1 oz

• 1 cup macadamia nuts (142 g/ 5 oz)
• ¹/₂ cup pecans (50 g/ 1.8 oz)
• ²/₃ cup coconut flakes (40 g/ 1.4 oz)
• ¹/₄ tsp cinnamon
• ¹/₄ tsp sea salt
• Optional: 1-2 tbsp powdered Erythritol, Swerve or other low-carb sweetener, or to taste

Instructions

1. Preheat oven to 150 °C/ 300 °F (conventional), or 130 °C/ 265 °F (fan assisted). Place nuts on a tray and bake 5 minutes.

2. Remove from oven and shake, and then add the coconut. Cook another 4-5 minutes until both the nuts and coconut are brown and fragrant. Remove from the pan and allow to cool completely.

3. Add to a food processor with the cinnamon, sweetener if using and salt and blend until creamy, around 5 minutes, scraping down the sides as needed.

4. Store in a sealed jar in the fridge up to a month.

Nutrition per serving, 1 tablespoon/ 15 ml

Carbs 3%Protein 5%Fat 92% of calories

Net carbs

0.9 g

Total carbs

2.5 g

Fiber

1.6 g

Sugars

0.8 g

Protein

1.2 g

Fat

11.3 g

Saturated fat

2.9 g

Calories

108 kcal

Sodium

21 mg · 0.91% RDA

Magnesium

19 mg · 4.68% RDA

Potassium

63 mg · 3.16% EMR

Nutrition by ingredient

Per 1 tablespoon/ 15 ml	Net carbs	Protein	Fat	kcal
Macadamia nuts	0.5 g	0.7 g	7.2 g	68
Pecans, nuts	0.1 g	0.3 g	2.4 g	23
Coconut chips, unsweetened (dried, flaked coconut)	0.2 g	0.2 g	1.7 g	18
Cinnamon, spices	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Total	0.9 g	1.2 g	11.3 g	108

Serving size 1 tablespoon/ 15 ml

• Gluten free
• Dairy free
• Egg free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian
• Vegan