Macadamia nut butter is truly outstanding, both from a health standpoint and a taste profile. If you’re looking for a healthy fat to enjoy as a snack, look no further. It’s simple to make and perfect for keto or low carb diets.
Nut Butters – a Trend Worth Following
Nut butters are huge right now, especially anything other than peanut butter, which has been demonized by the paleo community.
Peanut butter and I are still on good terms, but sometimes just for ducks, I like to venture out to the crazy world of fancy nut butter.
But the mass-produced stuff never tends to taste as good to me, and as much as I’m in love with the idea of those squeezy little nut butter packs from Justin’s, I dislike that they have so much sugar!
Let’s face it – sugars of any kind – organic, palm, coconut or blessed by a rabbi is still sugar, and it’s not helpful for health or weight loss. Since kicking all these sugars to the curb last year, I’m a new woman and I’m not about to let them back in via my nut butter obsession.
So I made my own.
How to make your own nut butter
This process is super simple. Just take whatever nuts you have on hand and add them to a blender. Check out this almond cashew and peanut nut butter recipe if you want to use a variety of nuts. I love adding superfoods to them as well. Here’s a few ideas to inspire:
- chia seeds
- flax seeds
- hemp seeds
- protein powder (add a little at a time as this will start to get chalky if you use too much)
How to season your nut butter
You can also flavor your nut butter if you want! Try these:
- cocoa powder
- frozen or fresh berries (careful here as berries will expire before your nut butter)
- Maldon salt (the best salt ever)
Should you store nut butter in the fridge?
Yes. Since this nut butter is preservative free, I recommend storing it in the fridge. It will last for 2 weeks (you could probably stretch that), but you’ll eat it all before that long.
Why Macadamia Nut Butter?!
This stuff is so freaking health promoting and crazy delicious, it should be illegal. For not only do macadamia nuts have an unparalleled fatty acid profile on its own, the added chia and flax seed makes it off the charts amazing and we’re not even talking flavor yet.
Have I hyped this enough yet?
And before you go thinking you’ll just buy some next time you’re at the market, unless you get a thrill out of paying upwards of $25 for a jar of nut butter, I think you’ll want to reconsider this DIY option.
Making your own nut butter is not hard. It’s fun. Takes 2 minute and there’s also a little Martha Stewart-esque pride in doing it yourself. It makes a nice little crafty gift idea, too (for the tragically non-crafty types like me).
If you’re looking for something to eat this with, you could try a protein crepe, low carb english muffin, or add a dollop to this protein mug cake (so good!). I prefer just to eat it with a spoon right out of the jar. I think you’ll find the flavor stands all on it’s own.
If you make a recipe from my website, share a photo of it on Instagram and tag me! I’d be happy to share it 🙂
- 10 oz unsalted macadamia nuts
- 3 Tablespoons coconut oil, this stiffens it up
- 2 tablespoons flaxseed
- 2 tablespoons chia seed
- 4 tablespoons protein powder, optional, but I like it that way
- Sea salt to taste
- Whiz everything up in a food processor and pour it into a jar. That’s it.
- It will take about 24 hours for it to congeal and for the flavors to really come together.
Nutrition InformationYield 30 Serving Size 30 Servings
Amount Per Serving Calories 93Total Fat 8.8gCarbohydrates 1.5gProtein .9g