Cinnamon Roll Flax Almond Butter

All the flavors of your favorite ooey, gooey breakfast packed into a nutritious nut butter.

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

Prep Time:

Serves: 16


  • 2½ cups raw almonds
  • 2 tablespoons coconut nectar
  • ¼ cup milled or ground flax seed
  • 2 tablespoons ground cinnamon
  • Flesh from 1 vanilla bean or ¼ teaspoon alcohol-free vanilla extract
  • ¼ teaspoon Himalayan rock salt
  • Grape seed oil, drizzle in as needed


  1. Preheat oven to 170F.
  2. Spread the almonds out onto the prepared baking sheet and mix with coconut nectar until all nuts are covered. Bake for 40 minutes, stirring once half way through.
  3. Remove from oven and add to the bowl of your food processor, setup with an “S” blade.
  4. Add remaining ingredients except oil.
  5. Process until drippy, scraping the bowl as needed. Drizzle in oil at the top of the processor throughout the process to help breakdown the nuts. This should take between 10-15 minutes.

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You may have to add a couple of tablespoons of oil if the nut butter isn’t breaking down easily. The amount will vary depending on the quality of your food processor and the nuts used. I use about 2 tablespoons in my nut butters. Any oil will do the trick, but I like to go with grapeseed oil as it has a light, natural taste to it. Feel free to use any liquid sweetener you have on hand. Maple syrup would work nicely, too.

Nutrition Information Per Serving

  • Calories: 128
  • Calories from Fat: 96
  • Total Fat: 10.6
  • Saturated Fat: 0.9 g
  • Sodium: 39 mg
  • Carbs: 5.5 g
  • Dietary Fiber: 3.2 g
  • Net Carbs: 2.3 g
  • Sugars: 2.2 g
  • Protein: 3.9 g