I'm loving this quick and easy homemade almond butter and can't believe it's so simple to make! Just one ingredient and a high powered blender and you can make this gooey, creamy delicious almond butter in 1 minute. Pure simplicity!
Why you'll love this easy almond butter recipe
- Keto friendly - no sugar or sweeteners goes into this natural almond butter. Making your own almond butter keeps the carbs low, and dietary fiber high from the almonds. Perfect for a keto diet in small quantities.
- Almonds - if you always have a bag of almonds on hand for snacking, it makes sense to use them to make the best almond butter. My personal preference is to use organic raw almonds when I can find them.
- Blender - with a high speed blender, the creamy almond butter recipe comes together in 1 minute and ready to add to your favorite snack, or just eat it up with a spoon. Of course, if you prefer to use a food processor you'll get the same results, it just takes a little longer, 15-20 minutes.
Enjoy this homemade version of your own almond butter in Flourless Almond Butter Cookies, Chewy Chocolate Chip Granola Bars, No Bake Black Bean Chocolate Fudge Brownies or my Healthy Cookie Dough Bites. You'll also love my easy Homemade Peanut Butter recipe as another great option.
Key ingredients and substitutions
Almonds - use raw and organic unsalted almonds if possible. Though all California almonds are required to be pasteurized, raw organic almonds will have gone through the least processing and will have no extra additives such as sodium, oil, sugars or low quality nuts.
Try your local grocery store, whole foods or trader joe. No need for liquid sweetener, added sugars, a little coconut oil, olive oil, vegetable oil or any additional oil to achieve that creamy consistency.
See recipe card below for all ingredients and quantities.
Expert tips and variations
- Always use raw organic almonds if possible - raw almonds are so good for you. They are loaded with antioxidants, healthy fats, protein, dietary fiber, vitamin E and magnesium. Almonds have also been shown to lower LDL cholesterol which may reduce the risk of heart disease.
- Roast the almonds - roasting releases the natural oils in the almonds reducing the need to add oil when blending.
- Use a high powered blender - a high powered blender like a Vitamix has the powerful blender power to grind and cream the nuts in 1 minute with the hearty use of a tamper.
- Use a food processor - start out at low speed until the almonds are ground, slowly increase speed, stopping frequently to scrape down edges. The ground almonds quickly change from the consistency of almond meal to almond flour to a creamy nut butter. This process takes about 15-20 minutes to fully blend the almonds, depending on the strength of your food processor.
- If the almonds aren't fully blending - you may need to add a little neutral oil or coconut oil, 1 tablespoon at a time. Sometimes the nuts needed longer to roast, as the quality of nuts differ between brands. In any case, your almond butter can still be saved with a little neutral oil to smooth it up.
- Making flavored almond butter - by adding cinnamon, vanilla, maple syrup, cocoa powder or a flavor of your choosing. A sprinkle of sea salt can also amp up the flavor. Or add extra protein with a scoop of protein powder. Make sure to add the flavor ingredient after the almonds have been completely blended.
- My favorite way - try this delicious homemade almond butter on some gluten free whole-grain toast, mixed into your favorite overnight oats, baked in my Flourless Almond Butter Cookies, or spread the nutty flavor on muffins.
- Store - the best way to store this almond butter recipe is in a mason jar or airtight container in the fridge for up to 3 months. It can be stored in a cool, dark pantry with a shorter shelf life, though it can become rancid. Since homemade nut butters don't contain stabilizers like some store-bought almond butter, my favorite way to store my own nut butter is in the fridge.
How to make homemade almond butter
- Start with 4 cups of almonds - when using a high powered blender, 4 cups of almonds (about 568 grams, or just over a pound of almonds), along with your blender tamper tool, is the minimum amount needed for the blades to cream the almonds. A high-speed food processor works as well, along with a rubber spatula to scrape down the bowl of your food processor.
- Roast the almonds- roasting the almonds at 350°F for 10-14 minutes allows the natural oils to be released from the almonds. Roasting also gives the almonds a bold, rich depth of flavor.
Note: If you're in a hurry you can skip the roasting step, but you'll need to add a ¼ cup of neutral oil to get that creamy, buttery texture in raw almond butter. Also, if you choose to use pre-roasted almonds you'll still need to add a neutral oil to get that desired consistency of drippy almond butter, as the natural oils have been lost during processing.
- Allow the roasted almonds to cool - Once removed from the oven, cool the almonds completely before adding to the blender or food processor to prevent over-heating while blending.
- Start blending the roasted almonds - Add the roasted almonds to the blender and slowly turn it up to high. You will want to use your tamper tool continuously to push the almonds toward the blades as you coax the almonds to get creamy.
Homemade almond butter: FAQs
Sometimes the natural oils in the almonds, that have been released when roasted, sit on top of the almond butter similar to store-bought versions. This often happens when the butter has been sitting at room temperature.
Don't pour it out! Just give the almond butter a stir to maintain that creamy texture.
If your almond butter is dry, your nuts may be under roasted or over roasted (which can often happen when buying commercially roasted nuts). To salvage this simple recipe, add some neutral oil like coconut oil or avocado oil, 1 tablespoon at a time when blending until the almond butter is smooth and creamy.
More delicious recipes to try
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Quick and Easy Homemade Almond Butter
- 1 rimmed baking tray
- 1 high-speed blender with tamper tool, or food processor
- 4 cups raw organic almonds
- 1 pinch of sea salt (optional)
- Preheat oven to 350°F . Line a baking tray with parchment paper and spread the raw almonds without overlapping. Roast for 10-15 minutes.
- Allow roasted almonds to cool completely, then transfer to your blender container.
- Note, if you are not roasting your almonds, add the oil to your container first, then pour in the almonds.
- Place the lid on your container and replace the cap with the tamper tool. Blend on high, using the tamper to coax the nuts into the blades. You'll have almond butter in 1 minute.
- If using a food processor, add roasted almonds and blend, stopping frequently to to scrape down side with a spatula. It may take 8-10 minutes.
- Transfer the almond butter into a glass jar with a tight fitting lid. Refrigerate.
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