Enjoy this homemade almond butter which has a wonderful flavor and is naturally low in carbohydrates!
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
This butter is SO good! And, as you’d expect, it’s much better than a store-bought version!
To make this recipe I used dry roasted unsalted almonds; and you definitely need whole almonds because you need their natural oils to help make the butter. I added a little sea salt after the butter had blended, and that’s all! Just two ingredients!
Add the almonds to a blender – you’ll need something quite powerful and my Ninja is perfect! There are three key stages that you’ll go through:
- Almond flour – but keep going!
- Sticky almond flour – but keep going!
- Almond butter
Depending on your blender, it could take up to 15 minutes to make the butter. Once it’s made, add the salt, half a teaspoon at a time until it tastes right.
Store the butter in the fridge in an airtight container for up to two months.
Here are some uses for your homemade almond butter:
- Spread it on a low carb bagel (shown below are sesame ones from Great Low Carb Baking Co)
- Make almond frosting for cakes or cupcakes
- Enjoy these super tasty almond cheesecake bites (check out the recipe video!)
- Start the day with this low carb almond and blueberry shake!
Homemade Almond ButterPrint
- 1 lb dry roasted unsalted almonds
- ½ - 2 tsp salt
- Add the almonds to a blender. There are three key stages that you'll go through:
- Almond flour
- Sticky almond flour
- Almond butter
- Depending on your blender, it could take up to 15 minutes to make the butter. Once it's made, add the salt, half a teaspoon at a time until it tastes right.
- Store the butter in the fridge in an airtight container for up to two months.
2g net carbs per serving