Low carb cinnamon-vanilla walnut butter

Keto Cinnamon-Vanilla Walnut Butter

Almond Butter Is Too Expensive

There, I said it. Everyone THINKS it, but I’m done living in the shadows. No more will we be oppressed by high nut butter prices, especially when it’s insanely easy to make them at home yourself. It takes a little bit of time, but it’s mostly hands-free, with the exception being a few scrapes down the side of your food processor every five minutes or so. That said, I’m also tired of almond butter. I don’t much care for almonds – I’ll eat them, but I’m not overly excited at the prospect – but every paleo or keto blog or recipe I see that extols the virtues of almonds has lead to burnout for me. No more, go away, I’m done.

Enter the walnut!

Walnuts are spectacular for low carb dieting, as well as paleo, or simply for regular people wanting an extremely healthy fat in their diet. Walnuts are full of omega-3s, folate, magnesium, and have a strong link with increasing brain health, particularly in inferential reasoning (in adolescents especially). This is perfect because honestly they look like little brains:

See? This picture is Cartesian, spooky, AND delicious. Brain in a jar!

Plus walnuts are just simply delicious. Give this walnut butter a try when they’re cheap and plentiful during the summer and fall – fresh walnuts are divine, though you can also do this without breaking the bank when walnuts are on sale for holiday baking. The beauty is that crushed or chopped walnuts are usually fairly cheap, as people want whole ones for pretty cookies. We don’t; we don’t care what you look like, walnuts, keto loves you just the way you are.

You can season them any way you want; I chose vanilla and cinnamon because those are the best flavors, but you can choose a lesser set of spices if you want.

Walnut Butter Ingredients

16 oz raw walnuts
1 tbsp cinnamon
1 tsp salt
1 tsp vanilla extract
1 tbsp Pyure sweetener (you can add more to taste, but I don’t recommend more than 1 tbsp at a time)
2 tbsp coconut oil

Start by gathering up your walnuts. Here I chose peak-of-the-season, organic walnuts picked straight from my grandfather’s ancient grove:

Don't need no fancy walnuts
Only the finest plastic bag was used to contain these heirloom walnuts from the store that I bought on sale.

Just kidding; these were chopped walnuts on deep discount from Aldi. Though my grandpa does have walnut trees, so I’ll be pilfering some in the summer. If your walnuts come a little bit bigger and more orderly than these (which were pre-chopped), you can break them down a bit to get them to fit in your food processor a little better, but you don’t really need to.

Before we start to grind them, we’ll give them a quick toasting:

The benefits of two cast iron skillets cannot be stressed enough.

You don’t want them to burn, so keep it at medium-low heat and make sure you’re tossing them around every couple minutes. Also to ensure even toasting, I separated my pound of walnuts into two pans, each with one layer of nuts. Toast for about 8 minutes, then toss them in a bowl and stick them in the fridge for a few minutes, just long enough for you to set up your food processor.

Pour your walnuts into the bowl of the food processor, and start on low speed. If you have a grind option, maybe use that, but I just used the regular chop option and let it run. At first, it’s going to grind them into meal, and it will creep up the sides, so your first few scrapes down the sides of your processor will happen relatively quickly after you’ve started. Let them blend, taking care to keep an eye for side-creep and scraping accordingly, for about 5 minutes. At this point, it should start to get pasty. You’ll add in your coconut oil now; this will help ensure it keeps a creamy consistency (and you can’t taste it). Blend for another 5 minutes.

It should look something like this:

Paleo/Keto Walnut Butter
Not quite there, but getting close!

 

At this point, add in your spices. As I said, I used cinnamon and vanilla, but you can use anything that’s reasonable. Not nacho cheese or cool ranch, please – pretty sure you can go to jail for that.

I also used Pyure sweetener. It’s stevia-based, and it doesn’t have that weird aftertaste that pure stevia has, nor does it have that odd cooling mouth-feel that pure erythritol has. I highly recommend it:

Not pictured: me spilling that little thing of vanilla a wee bit.

Now you’ve spiced and oiled your walnut butter, we’re in the home stretch. Continue blending for another 10 minutes, scraping down the sides as you need to, though at this point it should be good to go on its own. After 10 minutes, give it one more good scrape and blend for another 5 minutes, or until it reaches your desired consistency. I was done after about 17 minutes total, but mine were already broken down when I started.

Voila! Your very own walnut butter that took little effort and cost essentially half what you’d pay for a comparable store-prepared nut butter. I’ve found that cashew, walnut, and pecan butter are even more expensive than almond and that’s if you can even find them in stores. This has the added benefit of no sugar and no artificial weirdness. It’s toasty, spicy, and perfectly sweet.

Delicious, keto, paleo-friendly walnut butter.

Walnut Butter Uses

What can you do with it? Well anything! Use it for recipes where you would use peanut or almond butter, spread it on apples if you’re eating apples, or just eat a tablespoon when you’re craving something sweet. One of my favorite snacks is 2 tablespoons mixed in with some plain greek yogurt and a pinch of Pyure. It’s perfectly sweet, has a good dose of protein, and it’s not a carby mess like store-bought flavored yogurts.

When summer comes along, I’ll be doing a recipe spot on pecan butter. I LOVE pecans, and it’s a little bit different to make than other butters, but it’s so worth it.

How will you use your new keto walnut butter?

 

15 Comments

    • Monechetti Reply

      Hi Jodie. You don’t at all – I didn’t use much to be honest. I made pecan butter a few months ago and I didn’t sweeten it at all and everyone loved it. Personal preference prevails for sure 🙂

  • Silly Mummy Reply

    Ooh I like almonds and walnuts! And vanilla and cinnamon. This sounds good to me, and I’m impressed at you making it yourself!

    • Monechetti Reply

      Thanks! Cinnamon is one of my favorite flavors for sure.

  • Christina Reply

    I can guarantee my Tony is going to want to make this!!

    • Monechetti Reply

      I gotta tell you, it’s delicious. I want to make macadamia nut butter but yikes, that’s a price I don’t know if I want to spend 🙂

  • Mandi Reply

    This looks amazing!

    • Monechetti Reply

      Thank you!

  • Molly Stevens Reply

    I love walnuts and was excited bout the recipe until I got to the Stevia part. But you have given me hope that your Pyure may be better than my pure Stevia that I bought in a jar with a medicine dropper. I just can’t embrace it, Tony. Do you think this is that much better? I’d like to try it and may take a chance on the Pyrue upon your recommendation.

    • Monechetti Reply

      Do you not like the taste of Stevia? I agree – it was always too bitter for me, or I’d find it and it was cut with dextrose or something, and was basically sugar. I’ve had Pyure and like it a lot, and also a product called Swerve, which is erythritol and oggliosaccharide, both natural and with no aftertaste. The only problem with Swerve is that it’s kind of expensive. I hope if you try it that it works for you; I’ve had a few failed sugar sub experiments in my time 🙂

  • Austin Reply

    I’ve never tried to make my own butter, but I just finished watching The Walking Dead and the idea of grinding up little brains is very tempting right now. Plus, the final product looks delicious. 🙂

    • Monechetti Reply

      I like it – wife doesn’t, but she doesn’t even like peanut butter, so whatever. More for me, haha.

  • Sue from Sizzling Towards 60 & Beyond Reply

    I love peanut butter but haven’t tried with any other nuts. This recipe looks good and I like the idea of a more budget nut butter. I’ve shared with my Fab Fitters in my #couchpotatotofabfit Facebook Group. Pinned and G+, tweeted.

    • Monechetti Reply

      Thank you! I had never made my own nut butters until last year sometime. I love toasted pecan butter, too.

  • Shopgirl Anonymous Reply

    I’ve never tried walnut butter, fascinating. Reminds me of the butter at Texas Roadhouse…mmmmm….I don’t know what I would spread it on, can I just lick it straight off the spoon? 😉

Leave a Reply

Your email address will not be published. Required fields are marked *