Almond Butter
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The price of almond butter in the shops makes me cringe. It's so expensive! Even the store brand jars are at least $8 a jar, it's just crazy. When I costed out how much it would be to make my own I couldn't believe it. Under $4! That's more than a 50% saving plus I know exactly what is going it it.

You could easily do this recipe with 100% almonds and nothing else if that is your preference. I like my almond butter to be spreadable which is why I add the MCT oil.

Why MCT oil and not olive oil? MCT oil is a highly concentrated source of medium-chain triglycerides, which are fats that are metabolised differently to the fats (long-chain triglycerides) found in other foods. MCTs go straight to the liver where they can be used as instant energy or turned into ketones. Perfect for keto!

I flavour my almond butter with a little salt. You are welcome to leave this out, or replace it with something else. Cinnamon, vanilla or even a hint of sweetener would all be just as good.

These instructions are for a Thermomix however a regular blender will do.

AuthorJenni FrenchYields14 ServingsPrep Time10 minsCook Time10 mins
Rating
 280 g almonds
 2 tbsp MCT oil
 ¼ tsp salt
1

Preheat oven to 180°.

2

Spread almonds on a baking tray and bake for 10 minutes.

3

Remove from the oven and allow to cool for 5 minutes.

4

Transfer almonds to the Thermomix bowl and blend for 1min/sp9.

5

Scrape down the sides and add the remaining ingredients. Blend for a further 5min/sp5.

6

Store in the fridge in an air tight container for up to 2 weeks.

Nutrition Facts

Serving Size Tablespoon

Servings 14


Amount Per Serving
Calories 130
% Daily Value *
Total Fat 10.4g16%
Saturated Fat 2.7g14%
Sodium 44.9mg2%
Net Carbohydrate 1.6g1%
Sugars 1.1g
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.