To be honest I’ve been seeing everyone telling me to to do a post on how to make your own nut butter for a while now. I’m pretty lazy when it comes to making my own foods that I can easily just buy themselves already done. But I started to get curious and decided to try making Macadamia Nut Butter.
Not only can you reduce the carb count, filler nutrient amounts, and increase your total nutrients for what you’re making, you can also tailor it all to your own liking. Peanut butter, almond butter, or macadamia nut butter with a cinnamon vanilla flair? Count me in!
It’s stupid simple to make your own nut butter, and really not time consuming in the slightest. In total it took me about 15 minutes from start to finish, including taking pictures of everything – that’s faster than a run to the store!
I know macadamia nuts are expensive, but the best price I can find it online. They’re $10 a pound but they’re totally worth it. What I do is freeze half of them in food saver bags and then keep the other half to use in nut butters/recipes/treats.
I use Erythritol to sweeten my nut butter, but you can go any route. If you’re paleo you can add raw honey. If you’re not a sweet fan, you can add savory flavors, or if you’re a flavor freak then you can add cinnamon and vanilla. You can take this any direction you want – just be sure to taste it in small quantities first because nuts can get expensive!
If you use mason jars you can seal them up, or if you want to eat it (don’t we all?) then it keeps for 5 months in the fridge. You can use this same method to make almond butter, peanut butter, and the like. Have fun, experiment, and let me know what crazy tasty ideas you come up with!
The Preparation
- 16 ounces macadamia nuts
- 4 tablespoons coconut oil
- 2 tablespoons erythritol, optional
The Execution
1. Measure out 1 pound of macadamia nuts. If you don’t have a food scale I highly suggest one!
2. Put your nuts into the food processor.
3. Start processing them! Grind the nuts up as good as you can.
4. You’ll see the nuts starting to rise up the side of the food processor. You can use a silicon spatula to scrape it off the side of the good processor to make sure it gets a consistent texture.
5. Continue to process the nuts in the food processor. You’ll start to see the natural oils coming out and creating a more creamy mixture.
6. Continue to scrape the sides as the nut butter rises up.
7. Once finished you should have quite a creamy consistency.
8. Add your coconut oil and erythritol. This is to help it become a spreadable mixture, but it also helps it setup in the fridge. The erythritol is just for a slight sweet tinge and you can skip this step, or you can add different flavors of your liking.
9. Continue to process the mixture until it becomes a very smooth and creamy mixture.
10. You can now portion our your nut butter. You can either stick it in a Tupperware container, or you can use mason jars. I opt for mason jars because they can be sealed and in my personal experience do better with food storage.
This makes a total of 40 servings of Homemade Macadamia Nut Butter. Each serving comes out to be 94 calories, 9.9g fats, 0.6g net carbs, and 0.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce macadamia nuts | 3257 | 343.7 | 62.7 | 39 | 23.7 | 35.9 |
| 4 tablespoon coconut oil | 486 | 54 | 0 | 0 | 0 | 0 |
| 2 tablespoon erythritol | 5 | 0 | 0 | 0 | 0 | 0 |
| Totals | 3748 | 397.7 | 62.7 | 39 | 23.7 | 35.9 |
| Per Serving (/40) | 94 | 9.9 | 1.6 | 1 | 0.6 | 0.9 |
Homemade Macadamia Nut Butter
Equipment
- 1 quart-sized mason jar
Ingredients
- 16 ounce macadamia nuts
- 4 tablespoon coconut oil
- 2 tablespoon erythritol optional
Instructions
- Measure out the macadamia nuts using a kitchen scale.
- Place the nuts into a food processor.
- Process the nuts as finely as possible. The nuts will begin to rise up the sides of the food processor. Use a silicone spatula to scrape down the sides to get a consistent texture.
- Continue processing the nuts. The natural oils will begin to emerge, creating a creamier mixture.
- Continue scraping down the sides as the nut butter rises up.
- The nut butter is finished once it has a very creamy consistency.
- Add in the coconut oil and erythritol. This will help it become a spreadable mixture that will take on a better texture in the fridge.
- Continue processing the mixture until very smooth and creamy. You can taste and add sweetener, if you prefer a sweeter flavor, or would like to add some other addition.
- Pour the nut butter into a container for later use.
Very delicious