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.
- 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.
- 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.