Go Back
Keto Peanut Butter

Keto Peanut Butter

Print Recipe Pin Recipe
Prep Time 10 minutes
5 minutes
Total Time 15 minutes
Servings: 14
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups roasted peanut unsalted (or raw peanuts roasted at home)
  • 2 table spoons peanut oil or avocado oil (optional, for a smoother consistency)
  • 1/4 tsp salt
  • 2 tbsp Optional powdered erythritol or monk fruit sweetener for a little sweet action
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon

Equipment

  • High speed food processor
  • Rubber spatula
  • Air tight glass jar with lid
  • A baking sheet
  • Measuring spoons

Method
 

  1. Lay raw peanuts spread out on a baking sheet and roast them at 350°F (175°C) for about 10–12 minutes, or until golden and pleasantly fragrant. Let cool slightly.
  2. In a food processor, place peanuts; pulse on high 1 minute or until crumbly, scraping down sides.
  3. Process another 3-5 minutes, scraping down the sides every minute or so, until the peanuts go from crumbs to clumps to a grainy paste and finally a smooth peanut butter.
  4. Add salt, and, if using oil, sweetener or flavorings, then blend 30 seconds longer to combine well.
  5. For chunky peanut butter, stir in ¼ cup chopped peanuts at the end.
  6. Great to use as a low-carb base for keto sweets, or straight from the spoon.

Notes

Transfer to a glass jar and chill for up to 3 weeks.
When you do blend, take your time; heat generated by the whirling blades eases peanut oils out from their esconce without any need for encouragement.
All the Stuff You Don’t Use Too Much of and Everything. 14. Don’t over-salt — the flavor deepens as it chills.