Keto Salted Caramel Macadamia Nut Butter
This recipe was adapted from my Salted Caramel Sunflower Seed Butter in my cookbook, Naturally Keto.
Servings 14 @ 2 tablespoon per serving
Calories 175kcal
Ingredients
- 2 cups macadamia nuts raw, unsalted or 292 grams
- ⅓ cup ghee or butter or coconut oil
- ¼ cup Swerve brown sugar sub
- ¼ cup Liquid Allulose
- ¼ teaspoon caramel extract
- ½ teaspoon ground cinnamon
- ¼-1/2 teaspoon salt
- 2-4 tablespoon water
Instructions
- In a small skillet over medium heat, add macadamia nuts. Stir continually to toast and brown nuts. Once they are fragrant, remove from skillet and place into food processor.
- Pulse a few times to grind the nuts then add the remaining ingredients, except water.
- Process until smooth. Taste and adjust salt and sweetener if needed.
- Add 2 tablespoons of water and process again. If the mixture is still too thick for your liking, add another tablespoon. Continue to add more if needed to desired consistency. I prefer my texture thick and used just 4 tablespoons of water.
- This recipe makes 12 ounces of nut butter. Store covered in the refrigerator for up to 2 weeks.
Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 3g | Protein: 2g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 84mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg