Homemade almond butter
- ½ lb (1½ cups) 220 g (375 ml) almonds
- 1 tbsp 1 tbsp coconut oil
- 1 pinch 1 pinch sea salt
- Preheat the oven to 300°F (150°C).
- Distribute the almonds on a baking tray and roast in the oven until golden. It will take about 15-20 minutes. Stir or shake occasionally. Allow to cool completely.
- Mix the roasted almonds in a blender or food processor with the coconut oil and salt. Be patient, it will take some time to get the nut butter real creamy and smooth. The speed depends on the kitchen equipment you use.
We have chosen to remove the skin of the almonds for a smoother consistency, however this is not something you must do.
If you decide to get rid of the skin, you can just boil the raw almonds for 60 seconds (not more!) in boiling water. After the time is up, drain immediately. Rinse with cold water and pat dry with a paper towel. You'll see that if you gently squeeze them with your finger, the skin will come off. Be gentle and careful not to crush them accidentally. Once the skin is off, let them dry and proceed to Step 1.
Store in the refrigerator for a firmer consistency. At room temperature the butter becomes softer. You can keep it in the refrigerator for 2-3 weeks and 3-4 days at room temperature.
Can I use different nuts?
You can make nut butter of any kind of nuts. Hazelnuts, macadamia, cashew etc. In our low-carb nut guide you can check how much carbs the different nuts contain.
The default amount makes 12 servings, so you would divide the recipe by 12.