Homemade Almond Butter
Yield: 16 servings
Calories: 114kcal
Skip the store-bought version and learn how to make homemade almond butter! It's the perfect protein-packed spread to use on sandwiches, snacks and baked goods.
Ingredients
- 2 cups (300 g) unsalted roasted almonds
- ½ teaspoon kosher salt
- 1 tablespoon (15 ml) coconut oil
Special Equipment
Instructions
- Preheat oven to 325°F (163°F).
- Spread almonds evenly on a sheet tray and bake for 8 minutes, shaking the tray to rotate the almonds after 5 minutes.
- Add warm almonds and salt to a food processor or blender.
- Process on high for 1 minute. Almonds will look coarsely ground.
- Scrape down the sides and process for 1 minute. Almonds will look finer in texture.
- Process on high for 1 minute until the texture becomes smoother and forms into a paste.
- Add coconut oil and process on high for 1 minute.
- Scrape down the sides and process until the almond butter is smooth and creamy, about 3 minutes. Stop and scrape down the sides every minute.
- Taste and add more salt as desired.
- The almond butter will be slightly thin in texture and become thicker as it cools to room temperature.
- Transfer to an airtight container or jar with a lid.
Notes
- Recipe Yield: 1 cup
- Serving Size: 1 tablespoon
- Refrigerate for up to 1 week. Bring the almond butter to room temperature to make more spreadable or using for a dip.
- If the food processor or blender becomes very hot, stop the unit and allow it to cool for 10 minutes to prevent burn out. Continue to process almond butter until smooth and creamy.
- Raw almonds or blanched almonds with skin removed can be used instead of roasted almonds.
- MAKE IT WHOLE30: Use sea salt instead of kosher salt.
Nutrition
Calories: 114kcal | Carbohydrates: 3g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 35mg | Fiber: 3g | Sugar: 1g | Calcium: 50mg | Iron: 0.7mg
Recipe Link
Recipe Video