I’m always looking for vegan, keto-friendly snacks to enjoy from the comfort of my couch while watching TV. I also really like to drizzle nut butters on top of nice cream and over berries with coconut cream (so, so good). So, after realizing that buying my own keto-friendly nut butters forever was going to add up over time, I decided to try and make my own version. It’s not a perfect match, but it definitely comes close. The macros of the commercial version are a bit better, and the taste is a bit richer, but this isn’t too bad for a bit of a budget version!
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I love eating nut butters by themselves as a snack, and this one is no exception. It’s actually loosely based on this keto nut butter from Perfect Keto that I tried and absolutely fell in love with. But, I can’t justify buying it all the time, so I limit myself to getting it for when I’m traveling as an emergency snack that’s portable and guaranteed keto-friendly.
To make our own DIY keto nut butter, you really don’t need many ingredients or tools. For tools, you’ll just want a high-speed blender or food processor. For ingredients, get to your kitchen and gather the following:
- macadamia nuts
- dried coconut
- MCT Oil
- salt (optional, if not using salted nuts)
It’s super simple, but this particular blend is just so delicious. It’s definitely one of those, “greater than the sum of its parts” scenarios.
Notes on Making Easy Keto Nut Butter
- You could substitute whatever nuts or seeds you want for either the cashews or macadamia nuts, but since this recipe aims to be a bit of a copycat of another, it won’t be the same as the original!
- This is liquid at room temp, but becomes thick in the fridge, especially if using coconut oil in place of the MCT.
- To make this low-FODMAP, simply substitute the cashews with additional macadamia nuts!
- You could use either raw nuts or salted and roasted. They’ll yield slightly different tastes and textures, so it really comes down to your preference. I usually use roasted, salted macadamia nuts and raw cashews because those are what I typically have on hand in my house.
- If you are using roasted and salted nuts, you likely won’t need to add any more salt!
- While I strive to provide accurate nutritional information, certain brands and varieties of ingredient may have different nutrient values, so your calculations may vary.
Specific Brands Used In Making Easy Keto Nut Butter
I get a lot of questions about which specific brands I tend to use, so I thought I’d list them out here! I’ve been buying basics like shredded coconut and nuts from Thrive Market lately because I’ve found it’s actually much more cost-effective than any of my local grocery stores for many things. I’m also a sucker for samples and gifts, and they throw in a free gift of your choosing and a sample of your choosing with each order, which is fun.
Smooth and delicious, I eat the keto-friendly, low-carb nut butter straight out of the jar as a snack!
- 200g macadamia nuts
- 100g cashews
- 50g dried coconut flakes or shreds (dessicated coconut)
- 60ml (56g) MCT oil
- 1/4 tsp salt (if using unsalted nuts)
- In a food processor or high-speed blender, process all ingredients until smooth. If using a blender, I like to start on low, and then slowly turn up the speed to medium-high over 30 seconds. Process on medium-high for another 30ish seconds, until the desired consistency is reached.