Homemade keto nut butter whipped with smooth and silky keto-friendly chocolate hemp protein powder for a boost of protein in every spoonful.
Have you thought of adding keto plant-based protein powder to your next batch of homemade or store bought keto nut butter? It’s delicious, practical and takes just moments to create.
But! You need SMOOTH protein powder. None of that bulky stuff.
I used Manitoba Harvest Chocolate Hemp Pro 70 Protein Powder for this recipe. Why? Because it’s the silkiest, dairy-free, plant-based protein powder that I’ve ever had.
Not to be confused with their high-fiber varieties, Manitoba Harvest’s Hemp Pro 70 line is easy to mix – silky smooth with barely any fiber, making it the perfect edition to any keto nut butter creation you’re scheming. And, it’s sweetened with organic coconut sugar. What other protein powder out there is sweetened with JUST coconut sugar?
I’ve used Manitoba Harvest Hemp in so, so, so many things over the years. From keto cakes, to keto ice cream, keto porridge and everything in between. Check out some of my keto hemp recipes. And, if you want to giggle at something, here’s one of the first posts I ever published on the blog… with hemp! The photo is atrocious (as was my attempt at spelling atrocious while writing this for you) and also, holy sugar, batman!
For today’s low carb, keto recipe…
Don’t like coffee? No need to add it in! I used Bulletproof Upgraded DECAF coffee. It’s the only coffee that doesn’t give me the jitters or major energy crash.
Allergic to nuts? No problem. You could use sunflower seeds in this recipe with great results, too.
For our high-fat living tribe, pour this keto espresso fudge protein almond butter in silicon molds, place in the freezer to harden and you have a delicious keto-friendly fat bomb treat at our fingertips, day or night.
- Preheat oven to 325F and place almonds on a clean baking sheet. Roast in preheated oven for 20 minutes, just until fragrant.
- Add all ingredients to the jug of your food processor and process until drippy, about 8 minutes. You may have to take the top off a couple of times to remove the bulk of nuts running up the side (heh).
- Pour into mason jars, cover and store in the fridge (it will harden like fudge) for up to 1 month.
- Makes approximately 1 ½ cup of nut butter, 18 servings of approx. 1 tablespoon per serving.
Roasting Nuts: I like lightly roasting my nuts and seeds before homemade nut butter action. It helps make the nut butter more drippy. Sure, roasting them isn’t the healthiest thing, but I’m doing it on low-heat, and only until fragrant. I’d like to think that there are far worse things.... like conventionally roasted nuts/seeds, perhaps?
Nut Allergy: replace almonds with an equal amount of raw sunflower seeds.
Coconut Oil vs. Cacao Butter/Oil: if coconut oil is used, add cacao powder for extra chocolate flavor. If cacao butter/oil is used, it may be chocolatey enough for you.
View Nutrition Information (once on page, scroll down)
As I mentioned in the notes of this keto recipe, I like lightly roasting my nuts and seeds before homemade nut butter action. It helps make the nut butter more drippy. Sure, roasting them isn’t the healthiest thing, but I’m doing it on low-heat, and only until fragrant. Totally up to you what you do with this information!
While the nuts are roasting, add the ingredients to your food processor. Just look at how smooth that protein powder is!
When nuts are done, add them in and process until the keto nut butter is drippy, like this…
Pour in silicon molds for keto espresso fudge fat bombs, store in a mason jar in the fridge (it’ll get fudge-like when cold if you’ve used cacao butter), spread on keto muffins, eat from the jar, enjoy!