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.