Imagine a luxuriously smooth, decadent butter that not only satisfies your taste buds but also aligns perfectly with your ketogenic lifestyle. This Vanilla Bean Macadamia Cashew Keto Butter is more than just a spread – it's a gourmet experience that transforms ordinary snacking into a moment of pure culinary pleasure. Packed with healthy fats, rich flavors, and zero guilt, this homemade nut butter will revolutionize your keto diet and leave you craving more with every creamy spoonful!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Keto
Serves: 1 cup
Ingredients
- 1 cup macadamia nuts
- 1 cup cashews
- 1 tsp vanilla bean paste
- 1/4 tsp salt
- 1 tbsp coconut oil (optional)
Instructions
- Begin by gathering all your ingredients: 1 cup of macadamia nuts, 1 cup of cashews, 1 teaspoon of vanilla bean paste, 1/4 teaspoon of salt, and 1 tablespoon of coconut oil (optional). Ensure that your nuts are raw and unsalted for the best flavor and health benefits.
- Place the macadamia nuts and cashews into a high-powered blender or food processor. If you have a smaller processor, you may want to do this in batches to ensure a smooth consistency.
- Secure the lid on the blender or food processor, and start blending the nuts on a low speed. Gradually increase the speed to medium and then high, stopping occasionally to scrape down the sides with a spatula. This will help ensure that all the nuts are evenly blended.
- Continue blending for about 5-7 minutes. The nuts will first turn into a coarse meal and then start to release their oils, transforming into a creamy butter. If you find the mixture is too thick or not blending well, you can add the optional coconut oil to help achieve a smoother consistency.
- Once the nut butter reaches your desired creaminess, stop the blender and add 1 teaspoon of vanilla bean paste and 1/4 teaspoon of salt. These ingredients will enhance the flavor of your nut butter.
- Blend again for another 30 seconds to 1 minute until the vanilla and salt are fully incorporated into the mixture.
- Once blended, taste the butter and adjust the salt or vanilla if necessary. If you prefer a sweeter flavor, you could also add a keto-friendly sweetener at this stage, blending again to combine.
- Transfer the Vanilla Bean Macadamia Cashew Keto Butter into a clean, airtight container. Store it in the refrigerator for up to 2 weeks. It may thicken slightly when chilled, so allow it to sit at room temperature for a few minutes before using.
- Enjoy your homemade nut butter spread on keto-friendly bread, added to smoothies, or simply by the spoonful!
Tips
- Use a high-powered blender or food processor for the smoothest consistency possible.
- Be patient during blending – the transformation from chopped nuts to creamy butter takes time.
- Scrape down the sides of your blender frequently to ensure even blending.
- If the mixture seems too dry, add coconut oil gradually to achieve desired creaminess.
- Use raw, unsalted nuts for the purest flavor and best nutritional profile.
- Allow the butter to cool to room temperature before storing to prevent condensation.
- Store in an airtight container in the refrigerator to maintain freshness.
- For extra flavor, experiment with different keto-friendly sweeteners or a dash of cinnamon.
- Let the butter sit at room temperature for a few minutes before serving for optimal spreadability.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 4g
Protein: 3g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 0mg
