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Hi Bold Bakers!
“Step aside, Nutella,” is what I thought when I first made the Perfect Keto Chocolate Macadamia Nut Butter. Similar in texture to homemade Nutella, this updated keto-friendly version is nothing short of addictive. I could eat this stuff by the spoonful and I’m sure you will want to too.
That said, this Chocolate Macadamia Nut Butter is awesome spread on all kinds of things. Made with a combination of cashews, macadamia nuts, and cocoa powder, this simple butter is loaded with complex flavor and health benefits to boot!
Are macadamia nuts healthy?
Whether you’re keto or not, macadamia nuts are a great addition to your diet. These rich and creamy nuts are high in healthy fat, monounsaturated fatty acids, vitamins B, fiber, and minerals. In addition to being high in healthy fat, macadamia nuts are only 1.5 net grams of carbohydrates per serving — making them naturally great for a ketogenic lifestyle.
Considering these nuts are a superfood of sorts, it’s only natural I wanted to make a chocolate nut butter with them as the star.
[ Try this Ultimate Keto Coconut Butter with my Best Keto Bread Recipe! ]
What kind of chocolate can I use?
Making any nut butter chocolate flavored is really easy, but adds so much depth of flavor. While you might think you have to melt chocolate and add it to your blended nuts, it’s really as simple as adding in a few tablespoons of cocoa powder.
The cocoa powder (also loaded with antioxidants) instantly transforms the macadamia nut butter into a candy-like spread. The plain macadamia nut butter is really rich and neutral in flavor, making it the perfect blank canvas for chocolate. I personally use Ghirardelli cocoa powder, but feel free to use whatever unsweetened cocoa powder you like.
How To Make Perfect Keto Chocolate Macadamia Nut Butter
So while this is a super simple method to follow, there are a few tips and tricks to ensure you make the perfect keto nut butter.
I start with a blend of cashews and macadamia nuts for a few reasons. Macadamia nuts on their own can be a bit too oily and can also be expensive, so I use a mix of these two very natural nuts. I like to use this combination because they break down really well into a smooth creamy, Nutella-like texture, whereas pecans, walnuts, and pistachios can be more gritty.
I also start by soaking my cashews. Even though I do this for just a short time it really helps along the creamy texture of the butter. I also add Lakanto Maple Syrup, salt, and vanilla to the mix. All these things really come together to form an almost malty chocolate flavor. What more could you want out of a nut butter?
More Alternative Butters (And One Classic Butter)!
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Keto Chocolate Macadamia Nut Butter
Ingredients
- 2 cups 10oz/284g) cashews, toasted
- 1 cup (5oz/142g) macadamia nuts, toasted
- 2 tablespoons cocoa powder
- 1/4 cup (2 ½ oz/71g) Lakanto Maple Syrup
- 1/4 teaspoons salt
- 2 teaspoons vanilla extract
Instructions
- Soak the toasted cashews for a minimum of 20 minutes, to an hour, in hot water.
- After the cashews have soaked, drain off the water and add them to your food processor or blender along with the macadamia nuts, Lakanto maple syrup, salt and vanilla.
- Blend all of the ingredients together for 5 minutes. After 5 minutes scrape down the sides of the food processor or blender and add in the cocoa powder. Blend for another 2-3 minutes until you have a smooth chocolatey butter.
- Cover and store at room temperature for up to 3 months.
Recipe Notes
- If you do not want to use Lakanto Maple Syrup you can use regular maple syrup or honey but the butter will not be sugar-free.
- If you want omit the cocoa powder this makes a lovely plain macadamia nut butter
Really hard to process it to a buttery consistency. I transferred it to a nutribullet after blending in a food processor as instructed and it still doesn’t look anything like a nut butter that I buy in a shop. It’s not necessarily a problem with a recipe – perhaps you need a very powerful food processor.
Well the thing I would change in this recipe, that would fix the cause, why people don’t like it, is using raw and NOT soaked cashews. I made it with soaked and I had to add a lot of coconut oil/olive oil to make it look like a spread. It does not look like butter. More like cookie dough. And i store it in the fridge now.
Can I make this without the cashew nuts and just add an extra two cups of macadamia nuts
I made this today but it didn’t go buttery. What can I do to fix it.?
May I know what is the reason of soaking the cashews before blending? Can it be blended with the macadamia nuts without the soaking ?
So question – are you using RAW nuts? Seems toasting before soaking is contrary to what is normally recommended but I’m new at this so just need clarification. Thank you!
I was excited to try this recipe, but unfortunately it is INEDIBLE… What a waste of expensive ingredients. I’ll try to add a bunch of real sugar and maybe use it for babka filling or something…