Carrot Cake Almond Butter

March 22, 2017 by Leanne Vogel November 2, 2018

Smooth almond butter that tastes like carrot cake…without the additional carbs. A mixture of marcona almonds, pecans, lemon, cinnamon, and butter for the perfect keto nut butter. MACROS: Fat 85% Carbs 8% Protein 7%.

Ingredients

• 2/3 cup (100 grams) marcona almonds
• 1/4 cup (100 grams) pecan halves

 

• 3 tablespoons butter-infused coconut oil
• 2 tablespoons eggwhite protein powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon finely ground gray sea salt
• Zest from 1 lemon
• 1 teaspoon vanilla extract
• 4 to 6 drops stevia glycerite

Instructions

1. Preheat oven to 350°F (177°C). Place the almonds and pecans on a small baking sheet. Transfer to the preheated oven and roast for 10 to 15 minutes, rotating every 5 minutes, until nuts are lightly golden.
2. Meanwhile, place remaining ingredients in the jug of your high-powered blender or bowl of your food processor. Add the roasted nuts, cover, and blend until smooth, about 2 minutes.
3. Transfer to a 10 fl. oz (300 ml) jar or larger. Store in the pantry for up to 1 month or in the fridge for up to 3 months.

Notes

Marcona almonds: can be replaced with blanched almonds.

Butter-infused coconut oil: you could use any oil here, but the butter-infused is nice! If you can tolerate ghee or grass-fed butter, it would be delicious!

Eggwhite protein powder: you can use any of your favorite protein powders. Just be cognizant of the flavor they may add to the final dish.

Nutrition Information Per Serving