Macadamia Nut Butter

If you’re a frequent reader of the blog, you’ll know that I’m a fan of macadamia nuts.  They have a great creamy taste and texture.  As a bonus, they are also naturally ketogenic, and they contain a low amount of Omega-6 fatty acids, which are pro-inflammatory, so they really are the ideal nut for me.  As a result, I tend to use them in substitution for most nuts actually.  Even going as far as utilizing them to make a great garden fresh pesto.  I set off to try and make an easy macadamia nut butter recently and after much tinkering, I think I found the perfect combination for a great nut butter who’s nutritional profile is unmatched compared to other nuts.  The result of course is a tasty nut butter but also the base of many paleo style baking recipes since the addition of nut butter mimics the texture of baked goods so well.

Macadamia Nut Butter

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Ingredients

• 1 cup Roasted Macadamia Nuts
• ½ t vanilla extract
• ¼ t cinnamon
• Macadamia Nut Oil (optional)

Instructions

1. Add macadamia nuts to a food processor or a blender and blend until smooth. Stop every couple minutes to scrape down the side of the bowl to make sure nuts are evenly incorporated into a nut butter.
2. Once nuts are evenly processed, fold in vanilla extract and cinnamon. I used a stand mixer on a low setting to make sure everything is evenly incorporated.

Notes

Macadamia nuts contain a much higher fat content than other nuts. They are naturally ketogenic with a 3:1 ratio of fat to carbs. Depending on how you like your nut butter consistency, it’s not neccessary to add oils while nuts are in the food processor. If you like your nut butter more spreadable, add ⅛ to ¼ cup of macadamia nut oil to help smooth it out.

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