This easy Low Carb Keto Pistachio Nut Butter is smooth, creamy, and packed with healthy fats. Made with just three simple ingredients, it’s a quick and nutritious spread perfect for toast, smoothies, or desserts. With a rich pistachio flavor and a silky texture, it’s a delicious homemade alternative to store-bought nut butters!
Ingredients Needed
- 150g / 1 cup shelled pistachios (natural, unsalted, raw)
- 5g / 1 tsp icing ‘sugar’ (powdered sweetener)
- 40g / 3 tbsp MCT oil
How To Make Low Carb Keto Pistachio Nut Butter
- Blend the pistachios: Place the shelled pistachios in a mini food processor and blitz until they turn into a fine powder.
- Add the oil and sweetener: Pour in the MCT oil and icing ‘sugar’.
- Process until smooth: Continue blending for 5-15 minutes, scraping the sides as needed, until you achieve a smooth, creamy paste.
- Store properly: Transfer the nut butter to a sealed jar and keep it refrigerated for freshness.
Recipe Tips
- Use fresh, high-quality pistachios: Make sure your pistachios are raw, unsalted, and fresh. Stale or old nuts can make the butter taste bitter or rancid.
- Blend in intervals to prevent overheating: Stop the food processor every 2-3 minutes to avoid overheating the nuts and damaging the motor. This also helps achieve a smooth, creamy texture.
- Scrape the sides for even blending: Pistachios can stick to the sides of the food processor. Use a spatula to scrape them down every few minutes to ensure an even consistency.
- Be patient for the best texture: The nut butter will start as a powder, then turn into a thick paste before becoming smooth. Keep blending until you get a creamy, spreadable texture.
- Adjust oil if needed: If the butter is too thick, add a little more MCT oil (½ teaspoon at a time) until it reaches your desired consistency. Don’t add too much at once, or it may become too runny.
How To Store Leftovers?
- Refrigerate: Transfer the pistachio nut butter to a clean, airtight jar and store it in the fridge for up to 2 weeks. Stir before use if the oil separates.
- Freeze: Pour the nut butter into a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before using, and stir well to restore its creamy texture.
Nutrition Facts
Serving Size: 1 tablespoon (approximately 16g)
- Calories: 90 kcal
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 100mg
- Total Carbohydrate: 3g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 3g
Check out More Recipes:
- Low Carb Keto Dubai Chocolate Recipe
- Low Carb Keto White Chocolate (Sugar-Free)
- Low Carb Keto Chocolate Peanut Butter Fat Bombs
Low Carb Keto Pistachio Nut Butter (Sugar-Free)
Description
This easy Low Carb Keto Pistachio Nut Butter is smooth, creamy, and packed with healthy fats. Made with just three simple ingredients, it’s a quick and nutritious spread perfect for toast, smoothies, or desserts. With a rich pistachio flavor and a silky texture, it’s a delicious homemade alternative to store-bought nut butters!
Ingredients
Instructions
- Blend the pistachios: Place the shelled pistachios in a mini food processor and blitz until they turn into a fine powder.
- Add the oil and sweetener: Pour in the MCT oil and icing ‘sugar’.
- Process until smooth: Continue blending for 5-15 minutes, scraping the sides as needed, until you achieve a smooth, creamy paste.
- Store properly: Transfer the nut butter to a sealed jar and keep it refrigerated for freshness.
Notes
- Use fresh, high-quality pistachios: Make sure your pistachios are raw, unsalted, and fresh. Stale or old nuts can make the butter taste bitter or rancid.
- Blend in intervals to prevent overheating: Stop the food processor every 2-3 minutes to avoid overheating the nuts and damaging the motor. This also helps achieve a smooth, creamy texture.
- Scrape the sides for even blending: Pistachios can stick to the sides of the food processor. Use a spatula to scrape them down every few minutes to ensure an even consistency.
- Be patient for the best texture: The nut butter will start as a powder, then turn into a thick paste before becoming smooth. Keep blending until you get a creamy, spreadable texture.
- Adjust oil if needed: If the butter is too thick, add a little more MCT oil (½ teaspoon at a time) until it reaches your desired consistency. Don’t add too much at once, or it may become too runny.
Low Carb Keto Pistachio Nut Butter (Sugar-Free)
