We’ve finally found and given you the key to happiness with this Low Carb Peanut Butter Recipe. The process might seem long, and yes, it is , but if there is anything worth waiting for, this is it! The intensity of the roasted flavor and chunkiness of the freshly processed, homemade peanut butter is truly difficult to put into words. We highly recommend you make this recipe for yourself and be sure to do it in bulk because it won’t last very long. Watch me make it below!
What’s Up With The Carbs In Peanut Butter?
Finding the right peanut butter can be a daunting task – the options are endless from natural to chunky! Maybe you’ve never really thought about it and just always buy the Skippy or Jiff brand, but something important to note is the carb count. Many “healthy” peanut butters are filled with unnecessary sugars upping the carb count, which is why we’ve chosen to make our own nut butters at home! However, if you don’t have the time you can always look for our go to brand – Crazy Richards Peanut Butter – Richard will never steer you wrong! If you can’t find Crazy Richards, just read the nutrition labels and look for nut butters that don’t have any added ingredients aside from peanuts, a fat source and some salt.
Top You Favorite Low Carb Desserts With This PB!
We have two or more jars, (and I’m talking the big mason jars), full of homemade nut butters in our fridge on any given day, so of course we are spooning it directly into our mouths. But, what are some other ways to use your nut butter? Well, you can top our Low Carb Waffles, Low Carb Chocolate Chip Cookies, or even just a thick slice of Keto Bread! Some tips for making your nut butter to your liking is adding different spices – we think cinnamon would be great! You could also use any type of fat source you have at home, and even up the fat content to lower the carb count even more. We’ve given you a great nut butter base here so play around with it and work in some other nuts too!
Low Carb Peanut Butter
If you didn’t watch the video we touched on the benefits to sprouting nuts. Sprouting allows all the great nutrients and fats in the nuts to be more bio-available and easily digested by your body. If you find you have a little tummy rumbling or bloating after eating nuts, but you love them too much to give up, give sprouting a try and see if you notice a difference! Making a homemade nut butter, especially this Low Carb Peanut Butter, could also be a fun activity you do with your family along with cutting some carbs for all you peanut butter addicts out there!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Low Carb Peanut Butter”
Low Carb Peanut Butter | Sprouted and Roasted with MCT Oil!
Ingredients:
- 1 lb raw peanuts
- 1/2 cup MCT Oil
- 3 tsp Pink Himalayan Salt
- 14 drops Liquid Stevia
Instructions:
- Pour the raw nuts into a shallow dish and rinse a couple times with tap water.
- After rinsing the peanuts cover them in 2 tsp pink salt and cover the peanuts with filtered water. Set the peanuts aside anywhere from 12 to 36 hours. Change out the filtered water covering your peanuts every 6 hours.
- After the peanuts have soaked in the filtered water, drain the water and cover the peanuts with damp paper towels. Allow to sit for 12 hours.
- Remove the paper towels and spread them out in an even layer onto silicone mat or parchment paper lined baking sheets. Place them in the oven at the lowest temperature your oven goes – we did 170 degrees – for 4 hours. After 4 hours, turn the oven temp up to 250 and roast for another 2.5 hours.
- Once peanuts are dried out add them to your processor and process for 1 minute. Add in the MCT oil, stevia, and remaining pink salt(1 tsp) and process for another 3-4 minutes. A good tip to do as you process is to stop the processor as you see the peanuts work up the side and push them down with a spatula (as seen in the video)!
- After about 5 minutes total your peanut butter is done! You can store it in a mason jar in the fridge or on the shelf and enjoy at your leisure.
- TIP: For every lb of peanuts use 2 tsps pink salt.
- TIP: For every 200g of roasted peanuts use 4 tbsp MCT Oil. (The lb of peanuts made 490g peanuts)
- NOTE: You can use any kind of MCT oil you have, coconut oil, olive oil, avocado oil or butter! You can up the oil/butter level to create a creamier consistency.
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Link to crazy richards PB (.co.uk) didn’t work.
Yu can just search for crazy Richards pb online
Hi Matt. I posted this recipe on a keto facebook group and one person was asking me how long this would keep and if it should be refrigerated. I’m sure keeping it in the fridge would prolong the shelf life, but I too would like to know what you think– should it be chilled and do you know how long it would keep chilled or not? And thanks for the recipe. I love that you can put MCT oil in something other than coffee. 🙂
Most natural peanut butters say “keep refrigerated” on the bottle, so that’s probably going to give you the longest shelf life! It should last for quite a while! You will know when it starts to turn off – it will just taste like rancid peanuts!
I’ve been soaking and dehydrating Almonds for a while now. You’re soaking the peanuts a lot longer than I have been. Do I just change the water, or the salt, too?
When we change the water out, we also add in more salt. Thanks!
How much is a serving? 1 Tbls?
Oh gosh, I cannot wait to try these. I am usually the cookie queen at work but this year for some reason I just don’t have time to bake like I usually do… so I’ve been looking for super simple recipes to keep my coworkers from staging a mutiny! These look so, so good – they’ll love them!
Could you please tell me (Grammy) why when I want to print the recipe the ingredients amounts do not show up.The eg. 1 will show up with no amounts like e.g. no tablespoons or cups.
Is this still an issue for you?
I love peanut butter. I’ve mentioned my favorite, Cream Nut to you guys before. This beats it! The flavor, the macros, and the fact that I know the quality of every ingredient I put into this recipe is awesome. I don’t have to ever buy peanut butter again (which is good, because CN is extremely expensive). If you’re reading this, you HAVE to give it a try at least once. It’s a commitment. It takes a little time. But it is so worth it!
All I have to say is thank you so much! Links worked wonderfully and recipe is perfect.
Hi, love your videos! Hope you are now using your Vitamix now for PB. I love using mine, it makes it a snap!
This is a great recipe!! .
When I first tried this recipe I used my dehydrator to dehydrate the peanuts. The resulting peanuts were gross… they tasted like dried peas. I then put the dehydrated peanuts in the oven on the lowest setting for about 2 hours and the peanuts were saved.
I would strongly recommend that if you use a dehydrator that you also roast the peanuts in the oven until they taste good.
All I can find is blanched raw peanuts at sprouts which is what I bought can I use them for to make peanut butter?
You can use those. The soaking process is beneficial for any type of nut and most blanched nuts don’t have trouble sprouting.
Why do you go to all the trouble of using raw peanuts and not use peanuts that have already been roasted.
Because we wanted to soak/sprout them. You can use roasted peanuts if you’d like.
Is there any downside to leaving the moisture in the nuts before processing into butter? i realize the butter would separate and would require refrigeration to avoid fermentation but it seems that it would increase the volume thereby spreading out the carbs a bit more. Your thoughts?
One additional problem is that it would make it much less shelf stable. The added moisture will cause it to spoil quicker, but if you plan on eating it relatively quickly it shouldn’t be a huge problem.
Unsure:
Step 3 – cover with wet paper for 12 hours then jumps to step 4 ‘after 48 hours’
Do I leave the wet paper on them for 48 hours?
Thanks in advance
You soak the peanuts anywhere from 12-36 hours and then leave them covered with damp paper towels for an additional 12 hours!
Got it! Thanks
Oven day today ??
How am I going to tell the squirrels they can’t have all the raw peanuts now? Lol!
Haha 🙂
Finished this peanut butter project this afternoon. Turned out really well. I finally found some raw peanuts at Sprouts. It was strange watching them swell up with water, while soaking. Thanks, Al
How about Almond butter with MCT oil?
You can use this same recipe but with almonds!
I thought finding raw unblanched peanuts locally would be easier, but apparently not. Sprouts has blanched skinless peanuts in the bulk bin, but no one seems to have raw unblanched skin-on peanuts.
I see your link to amazon, but I’d like to buy just a pound for now.
How about a demo of making cream fresh or home made sour cream?
Eric
FYI…your links to the we use this products are broken/incorrect. Just thought I would let you know only the stebia one works!