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Nutritional Facts

Servings

14

% Daily Value *

Amount Per Serving

Calories

130

Total Fat

10.4g (16%)

Saturated Fat

2.7g (14%)

Sodium

44.9mg (2%)

Net Carbohydrates

1.6g (1%)

Sugars

1.1g

Protein

4.4g (9%)

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

Ingredients

  • 280g almonds

  • 2 tbsp MCT oil

  • ¼ tsp salt

TAGS

Nut Butter, Almond Butter

Description

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.

Instructions

Conventional Method

  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 a blender and blend until the mix is a fine crumb.

  5. Scrape down the sides and add the remaining ingredients. Blend for a further 5 mins or until the mix turns into a paste. 

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


Thermomix Method

  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 1 min/sp9.

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

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

Almond Butter

Almond Butter

Free Ketolicious Kreations recipe to try at home

Prep Time (Mins)

10

Servings

14

Cook Time (Mins)

10

Calories

130