Carrot Cake Almond Butter

Carrot Cake Almond Butter #keto #lowcarb #highfat

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%.

Eating Style: Dairy-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time:

Serves: 16




  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.

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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

  • Calories: 92
  • Calories from Fat: 753
  • Total Fat: 9
  • Saturated Fat: 2.8 g
  • Sodium: 26 mg
  • Carbs: 2 g
  • Dietary Fiber: 1.3 g
  • Net Carbs: 0.7 g
  • Sugars: .3 g
  • Protein: 1.6 g