Easy Homemade Almond Butter Recipe | paleo, keto, vegan, gluten free

Healthy DIY Almond Butter

Save money and make your nut butters at home!  Here is a SUPER easy, healthy homemade Almond Butter recipe made all natural, sugar free, low carb, gluten free, vegan, paleo, and keto friendly too!

I feel so guilty knowing that I ever bought nut butter from the store.  I never knew how much cheaper it is to make it at home… quite honestly, I didn’t know it was possible until a few months ago.  Plus, it’s super easy, incredibly convenient, and oh so fresh and healthy!  So let’s calculate how much cha-ching! we save by making almond butter at home:

One 3lb bag of almonds costed me $10.99 at Costco (YAY for food in bulk!), with the capability of making me ~5.5 cups of almond butter.  That’s only $1.99 per cup!

Compare that to Artisana’s almond butter (the brand I used to buy ~1x a month), which costs $11.99 for a 16oz jar, or $5.99 per cup!

So after making this Homemade Almond Butter and trying to count how many jars of almond butter I’ve gone through (and extra dollars I’ve spent) over the years, I want to slap myself.  Hard.

But you don’t have to slap yourself for wasting any money, because now you can make almond butter at home too  🙂

EASY Healthy Homemade Almond Butter made all natural, sugar free, low carb, gluten free, and vegan! No hydrogenated oils or trans fats whatsoever!

~1½ cups

Healthy Homemade Almond Butter

Prep Time: 30 minutes

Cook Time: 0 minutes

Total Time: 30 minutes

Fat per serving: 16

Calories per serving: 180

Ingredients:

  • 3 cups Almonds, unsalted (you can use raw or roasted)

Directions:

  1. In a food processor, add the almonds. Pulse until crumbly and flour-like, then grind constantly until smooth and buttery, scraping down the sides of the bowl as needed (depending on the processor you use, this could take anywhere from 5-10 minutes).  Feel free to add salt to taste or stevia to sweeten.
  2. Pour the mixture into jars, seal tightly, and refrigerate to store.
All images and text ©.

Enjoy!

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With love and good eats,

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– Jess

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31 comments on “Healthy DIY Almond Butter”

  1. Yum, I love making my own almond butter!

    • Malcolm Martyn

      I suppose any nut butter works the same way, brazil nuts for eg contain selenium which is great for the metabolism or so I heard, is there any great loss of nutrient over time?

  2. Wow, price differential really speaks for itself! No reason not to make my own now 🙂

  3. I love making nut butters at home! I just made homemade pb for the first time and I am never turning back!

  4. Looks delicious!! I love homemade nut butter:)

  5. I make this all the time with a touch of raw honey 🙂 My favorite right now is Cashew butter!

  6. I keep meaning to make almond butter (I find myself going through it at a rapid pace). It’s always so rewarding being able to make things instead of buying them! AND almonds are one of the best nuts for you! 🙂

  7. Apparently you need to get a Trader Joe’s near you, a jar is only 5 bucks there, and they have both raw and roasted in both salted and unsalted! Just a note [: My food processor is itty bitty and very old…can’t handle things like this anyhow. 🙁

  8. Can this be done with a regular blender?…

    • If your blender is powerful enough, I’m sure it can. I made my first nut butter (pistachio butter) using a blender, however almonds will take much longer to release their natural oils so be prepared to blend for longer than 10 minutes! Also, I would suggest chopping the almonds before blending to make it easier on the blender.

  9. Do you soak your raw almonds before making butter? I thought it was important to soak them first.

  10. Can anyone recommend a good machine to process the almonds.

  11. have you tried it with a champion juicer

  12. I didn’t realize that making almond butter was that easy.

  13. Making this as we speak for my Mum’s birthday, on my late Nana’s 30 year old kitchen whizz – It’s needed a few moments to catch it’s breath outside in the cold 🙂 ~Shells

  14. alimccannell@mac.com
    14

    Does it separate in the fridge or in storage? It drives me NUTS (no pun intended) when all the oil goes to the top and then you get this rock hard mess to deal with at the bottom. How is that prevented?


  15. Thanks for such a great explanation on this. I’m SO new to actually using my kitchen and cooking. You made it easy. Tasty too!

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