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!)
Macadamia Nut Butter Backstory
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 favorite varieties 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 solutions is to make my own. Now mind you, macadamia nuts themselves are not cheap. But you will save some money here. (Plus it is super quick and easy – with a good food processor you are well under 10 minutes start to finish.)
It sounds a little intimidating if you’ve never tried making it yourself before, but it is really very easy. All you do to make any kind of nut butter is to grind up the nuts until they have a buttery consistency and then add in any flavors and seasonings you’d like.
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 recipe more Keto-Friendly. Feel free to reduce the amount if you like.
How to Make a Macadamia Nut Butter Recipe
Process the Macadamia Nuts – Place the macadamia nuts in your food processor and process until smooth. Depending on your equipment, you can expect this to take between 3 and 10 minutes. (Less powerful processors will take longer and you may need to let it rest to avoid overheating the motor.)
Add in the Other Ingredients – Add the coconut oil, vanilla powder, Swerve, cinnamon, and sea salt. Process for about another 2 minutes, until everything is smooth.
Refrigerate – Transfer to a covered storage container. Refrigerate until firm – about 2 hours.
Enjoy! Store in the refrigerator for up to a month. Allow to warm slightly before serving for a thinner consistency.
Tips for Making This Recipe
- Make sure you use raw macadamia nuts.
- 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.
- 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.)
- While using sprouted nuts can aid in digestibility, avoid soaking macadamia nuts as they will become mushy.
Frequently Asked Questions
Yes! Macadamia nuts are an excellent source of the good kinds of fats including monounsaturated acids, palmitoleic acids, and oleic acids. They contain 58% of the RDI for Manganese, 22% of the recommended Thiamin, and 9% of the recommended daily intake of Magnesium. This study suggests that they may help support healthy cholesterol levels.
Most nut butters that don’t contain added sugar work well with a keto diet, but Macadamia Nut Butter and Pecan Butter are among the best since they contain the lowest amounts of net carbs. Macadamia nuts contain 76% fat, which makes them perfect for keto.
If You Like This Recipe You May Also Like:
Macadamia Nut Butter
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
Instructions
- Process the macadamia nuts in a food processor for about 3 to 10 minutes, until they reach the desired consistency. (The length of time will depend on the strength of your food processor. My Breville Sous Chef took 3 minutes.)
- Add coconut oil, vanilla powder, Swerve, ground cinnamon and sea salt. Process for another 2 to 3 minutes, until smooth.
- Transfer to a storage container and refrigerate until firm, about 2 hours.
- Store leftovers in an airtight container in the refrigerator for up to one month.
Nutrition
Other Nut Butter Recipes to Try:
- Homemade Almond Butter from Cookie & Kate
- Keto Peanut Butter Recipe from Headbanger’s Kitchen
Janet Paula
May 7, 2019 at 8:05 pmShouldn’t the nuts be soaked first?
Wendy
May 8, 2019 at 2:53 pmHi Janet! I have always heard not to soak macadamia nuts because they have such a high fat content that they get mushy. If you do soak them, do it for a maximum of two hours and then dehydrate them.