Go Back
+ servings

Low Carb Peanut Butter | Sprouted and Roasted with MCT Oil!

An easy way to make low carb peanut butter so you can ditch the processed and sugar laden kind from the store.
Course Snack
Cuisine American
Keyword low carb peanut butter
Prep Time 1 day
Cook Time 6 hours
Total Time 1 day 6 hours
Servings 18 - 2tbsp Servings
Calories 190kcal


  • 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.


Net Carbs: 2.6g


Calories: 190kcal | Carbohydrates: 5.4g | Protein: 6.3g | Fat: 18g | Fiber: 2.7g