Macadamia & Brazil Nut Butter

Pin itFollow us 148.4k

Nuts, seeds and coconut are great keto-friendly foods. If you need a quick snack, try a spoonful or two of this delicious nut butter. It's filling, high in healthy omega 3s and because of Brazil nuts, it's also high in selenium. In fact, just one or two Brazil nuts will give you 100% RDA of selenium! Selenium is known for its anti-oxidant activity and great for those with low-thyroid function, including Hashimoto's, as it helps convert T4 hormone into active T3 hormone.

I mostly use nut or coconut butter for making fat bombs and if you skip the vanilla, it works great for thickening sauces. You can try toasting the macadamias and Brazil nuts in the oven before blending - toasting will enhance the flavour!

Nutritional values (per serving, 2 tbsp, 32 g/ 1.1 oz)

Ingredients (makes about 1 ¹/₄ cup/ 320 g/ 11.3 oz)

• 2 cups macadamia nuts (270 g/ 9.5 oz)
• 8-10 Brazil nuts (50 g/ 1.8 oz)
• ¹/₂ tsp vanilla powder or 1 vanilla bean
• ¹/₄ tsp sea salt

Instructions

1. Place the macadamias and Brazil nuts in a food processor with the "S blade" attachement.
2. Add vanilla and salt. If using whole vanilla bean, cut it widthwise and scrape the seeds out.
3. Start processing until desired consistency is reached. The mixture will be chopped after a minute and crumbly after 2 minutes.
4. It will become smooth and runny after about 3 minutes.
5. When the nut butter is done, it will be runny (macadamia nuts are very hight in fat). I store mine at room temperature for up to a week or in the fridge for up to a month.

Ingredient nutritional breakdown (per serving, 2 tbsp, 32 g/ 1.1 oz)

Net carbs	Protein	Fat	Calories
Macadamia nuts
1.4 g	2.1 g	20.3 g	192 kcal
Brazil nuts
0.2 g	0.7 g	3.4 g	33 kcal
Vanilla extract, powder (vanilla bean)
0 g	0 g	0 g	1 kcal
Salt, pink Himalayan rock salt
0 g	0 g	0 g	0 kcal
Total per serving, 2 tbsp, 32 g/ 1.1 oz
1.6 g	2.8 g	23.7 g	226 kcal

Pin itFollow us 148.4k