Carrot Cake Almond Butter (keto, low-carb, paleo + dairy-free)

March 22, 2017 By Leanne Vogel August 12, 2018

Carrot Cake Almond Butter #keto #lowcarb #highfat

Smooth almond butter that tastes like carrot cake…without the additional carbs. A mixture of Marcona almonds, pecans, lemon, cinnamon, and butter for the perfect keto nut butter.

If you guys were around when I first discovered NOW’s coconut infusions non-dairy butter flavored coconut oil, you’ll remember just how excited I was about it. There was a solid month where I put the stuff on anything. Like, anything.

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For someone who can’t tolerate dairy on the ketogenic diet, having access to a dairy-flavored coconut oil that acts and tastes like actual butter is literally the best thing. There are so many things you can do with it!

For example, adding it to nut butter to make a plain ‘ol nut butter taste like cake. If you can have grass-fed butter, do that. If you can’t, use this.

I wanted to make a nut butter with a couple of different flavors. Then, Kevin reminded me how much I used to love cookie butter, and this carrot cake almond butter was imagined. So if you love carrot cake, you have a soft-spot for sugar-free things, you’re keto and you’d like a well macro-balanced treat to snack on, look no further.

This delicious keto recipe is made with a bunch of my favorite NOW products. I hope you enjoy!

5.0 from 2 reviews

Carrot Cake Almond Butter

Author: Leanne Vogel

Recipe type: Vegan, Paleo, Gluten-free, Dairy-free, Sugar-free, Corn-free, Grain-free, Nut-free, Low-carb, Keto

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 1 cup (195g) - 16 servings

Smooth almond butter that tastes like carrot cake...without the additional carbs. A mixture of Marcona almonds, pecans, lemon, cinnamon, and butter for the perfect keto nut butter. MACROS: Fat 85% Carbs 8% Protein 7%

Ingredients

⅔ cup (100 grams) Marcona almonds
⅔ cup (100 grams) pecan halves
3 tablespoons butter-infused coconut oil
2 tablespoons eggwhite protein powder
2 teaspoons ground cinnamon
¼ teaspoon finely ground gray sea salt
Zest from 1 lemon
1 teaspoon vanilla extract
4 to 6 drops stevia glycerite

Instructions

Preheat oven to 350°F (177°C). Place the almonds and pecans on a small baking sheet. Transfer to the preheated oven and roast for 10 to 15 minutes, rotating every 5 minutes, until nuts are lightly golden.
Meanwhile, place remaining ingredients in the jug of your high-powered blender or bowl of your food processor. Add the roasted nuts, cover, and blend until smooth, about 2 minutes.
Transfer to a 10 fl. oz (300 ml) jar or larger. Store in the pantry for up to 1 month or in the fridge for up to 3 months.

Notes

Marcona almonds: can be replaced with blanched almonds.

Butter-infused coconut oil: you could use any oil here, but the butter-infused is nice! If you can tolerate ghee or grass-fed butter, it would be delicious!

Eggwhite protein powder: you can use any of your favorite protein powders. Just be cognizant of the flavor they may add to the final dish.

View Nutritional Information (once on page, scroll down)

What oil do you remember using for the first time and wondering where it’d been all your life? Let’s chat about it in the comments!

I work on finding the best products that have quality ingredients, care about their customers, and have integrity. The brand(s) I’ve shared here are awesome, and I stand behind them 100%. Opinions in this blog post are never ever influenced by the partner. Like, never!

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