Love making your own nut butter? Learn how to make granola butter, honey peanut butter, and protein cookie butter next. As much as I love peanut butter, I’ve always been partial to almond butter for its slightly sweeter and richer flavor. For years, I would fork out tons of money each week for a jar of store-bought ones. Now that I make my own and I’m kicking myself why it took so long!
Why I love this recipe
One ingredient only. Raw and unsalted almonds– that’s it. Cheaper than store-bought. Some brands of almond butter cost around $8 per jar. This recipe makes enough for four jars AND still costs less. Easy to customize. Sweeten it up, make it smooth or crunchy, or fold in some cocoa powder to make it chocolate flavored. The options are limitless, and I’ll be sure to give you some ideas later on. Surprisingly healthy. Almonds are a great source of healthy fats, and with only 2 grams of net carbs and zero added sugar (perfect for a low carb diet).
Ingredients needed
Almonds. Raw and unsalted almonds. Salt. Optional, but I love adding a pinch of salt to bring out the flavor of the almonds.
How to make it
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “My go-to recipe for homemade almond butter. Turns out perfect every time.” – Ally Step 1- Roast the almonds. Preheat the oven to 180C/350F. Place almonds on a baking sheet and bake for 10-12 minutes, until fragrant and toasted. Step 2- Cool. Remove from the oven and let cool completely. Step 3- Blend. Once cool, place toasted almonds into a high-speed blender or food processor. Pulse until a crumbly texture remains. Add salt if desired. Continue pulsing until smooth and creamy, regularly scraping down the sides. Step 4- Store. Transfer the almond butter into a jar or container.
Arman’s recipe tips
Don’t try to blend raw almonds. Trust me, it’ll take twice as long to blend them and put serious strain on your blender (ask me how I know!). Patience is key. I know it may seem like the almonds will never blend, but I promise they will! Save time. If I’m in a time pinch, I’ll use roasted almonds and skip the first step. Taste as you go, and add more salt or sweetener as needed. Let the almond butter cool completely before putting the lid on. The blending process will warm it up slightly, so don’t put the lid on right away.
Storing instructions
To store: Almond butter can be stored in a sterilized jar or airtight container for up to six months.
Spread on toast, toasted 2-ingredient bagels, or cinnamon raisin English muffins. In an AB and jam sandwich. Drizzled on your morning yogurt, overnight oats, oatmeal waffles, or healthy oatmeal pancakes. As the base for homemade protein bars or healthy granola bars.
Like peanut butter, this spread is like a blank canvas so try out these flavor combos!
Crunchy. Fold through 1/2 cup of finely chopped almonds into the freshly blended almond butter. Chocolate. Add 2 tablespoons of unsweetened cocoa powder and a teaspoon or two of your favorite liquid sweetener, like honey or maple syrup. Maple. Add 1/4 cup of maple syrup (or keto maple syrup). Honey. Add 3 tablespoons of honey (or keto honey). ABC Butter. Swap out half the almonds with equal parts Brazil nuts and cashew nuts. Vanilla. Add 1 teaspoon of vanilla extract.
To freeze: Freeze leftovers in an airtight container for up to six months.
Recipes using almond butter
Almond butter smoothie Almond butter bars Almond butter brownies Almond butter cups Almond butter balls
Originally published January 2020, updated April 2022, and republished May 2024
