Keto Espresso Fudge Protein Butter
Recipe type: Vegan, Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free, Low Carb, Keto
Prep time: 
Cook time: 
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Serves: 1½ cup
Silky smooth keto espresso fudge nut butter boosted with chocolate hemp protein.
  1. Preheat oven to 325F and place almonds on a clean baking sheet. Roast in preheated oven for 20 minutes, just until fragrant.
  2. 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).
  3. Pour into mason jars, cover and store in the fridge (it will harden like fudge) for up to 1 month.
  4. Makes approximately 1 ½ cup of nut butter, 18 servings of approx. 1 tablespoon per serving.
Coffee Beans: I used Swiss water press coffee beans, but you could do anything here. Heck, leave it out if you don’t like coffee.

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.
Recipe by Healthful Pursuit at