Name: Macadamia Nut Butter
Prep time: 10 min
Total time: 10 min
Ingredients: 3 cups raw macadamia nuts; 1/3 cup coconut oil; 1 teaspoon vanilla powder; 2 tablespoons Swerve; 1/2 teaspoon ground cinnamon; 1/2 teaspoon sea salt (more or less to taste)

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Move over peanut butter, it is time for Macadamia Nut Butter! I think you are going to fall in love with this recipe just as much as I have. Macadamia nuts have a naturally rich and buttery flavor that combines perfectly to create the nut butter of your dreams. I've added a touch of cinnamon and vanilla and a hint of sweetness that will make this the indisputable champion of snack time. So good you will want to eat it by the spoonful! (And with just one net carb per serving, you can!)

Side photo of macadamia nut butter in a jar sitting in front of another jar of macadamia butter.

I have a problem, and I'm not afraid to admit it.

I am seriously obsessed with nut butters.

For years, I've spent allll the money to get really great ones, sampling new varieties with an enthusiasm that is usually reserved for chocolate. To me, there is something magical about the salty-sweet combination in conjunction with the rich butteriness of nuts.

Although I rarely consume more than a tablespoon a day, some of my favorites are REALLY expensive. Especially Macadamia Nut Butter. One of my favorite varieties runs about $36 a pound. Yep, you read that right. More than steak.

The best budget-friendly solution is to make my own macadamia butter. It tastes so much better than store-bought.

I've opted to add cinnamon, vanilla, a little sweetener, and salt, but feel free to play around with this and adjust it to your personal taste.

I've added in extra fat to make this easy homemade macadamia nut butter more Keto-Friendly. Feel free to reduce the amount if you are low carb and watching fat intake.

Ingredients

Macadamia Nuts: You will want raw, unsalted macadamia nuts for this recipe. You can find them at places like Whole Foods.
Coconut Oil: Binds the ingredients while adding a subtle coconut flavors that pair perfectly with macadamia nuts. Also makes this recipe more keto-friendly.
Vanilla Powder: I like the look that vanilla powder gives, but vanilla extract works just fine if you don't keep vanilla powder on hand.
Sweetner: Use your favorite keto-friendly sweetener. I did this once with a keto-friendly honey and it was fabulous.
Ground Cinnamon: Adds warm, cinnamon spice flavor, rounding out the sweetness perfectly.
Salt: Use sea salt, kosher salt, or table salt.

Step by Step

Process the Macadamia Nuts - Place the raw nuts in your food processor or high-speed blender. Add the lid and process until smooth. Depending on your equipment, you can expect this to take between 3 and 10 minutes. (Less powerful motors will take longer and you may need to let it rest to avoid overheating the motor.)

Photo of raw macadamia nuts in a food processor.

Add the Other Ingredients—Add the coconut oil, vanilla powder, Swerve, cinnamon, and sea salt. Process for about another 2 minutes until you have a creamy texture. Scrape the sides down as needed.

Photo of vanilla powder, cinnamon, Swerve, and coconut oil being added to a food processor with macadamia nut butter in it.

Refrigerate - Transfer to a covered storage container. Refrigerate until firm - about 2 hours.

Photo of macadamia nut butter in a food processor.

Enjoy! Store in a sealed jar in the refrigerator for up to a month. Allow to warm slightly before serving for a thinner consistency.

Tips for Making This Recipe

Watch the Motor: If you have a food processor that has a weaker motor and you start to notice it straining (or a burning smell), turn it off and allow it to rest for a few minutes before proceeding.
Adjust the Oil: You can use more or less coconut oil to achieve the desired consistency. (Keep in mind that the Macadamia Nut Butter will thicken once it chills.)
Don't Soak: While using sprouted nuts can aid in digestibility, avoid soaking macadamia nuts as they will become mushy.
Roast for Richness: If you have extra time, toast your macadamia nuts lightly before blending. This step adds a depth of flavor that's ridiculously good and makes the butter extra creamy.
Blend Thoroughly: For the smoothest nut butter, blend on high for several minutes. You'll know it's ready when the mixture is perfectly smooth and creamy, without any graininess.
Sweeten to Taste: Use the suggested amount as a guideline; you can add more or less to taste.
Storage Solution: Store your macadamia nut butter in an airtight container in the fridge. It keeps well for weeks, making it a great way to have a delicious everyday spread on hand.
Customize Your Blend: Feel free to mix in other nuts like cashews or almonds for a unique twist. This is a delicious way to use up the last of your nut stash. You can use cashews in place of the macadamia nuts to make cashew butter.
Chocolate Macadamia Nut Butter: Add 2 tablespoons of unsweetened cocoa powder to turn this into a chocolatey treat.