Menu
Do you want to know how to make healthy peanut butter at home? So keep reading and I will tell you how to turn only ONE ingredient into a creamy smooth homemade spread.
Are you a peanut butter addict? Undoubtedly we are all in love with this popular breakfast spread that can be used in so many ways. Not only you can eat it by itself or on toasts but also make delicious homemade peanut butter cookies.
Unfortunately, the store-bought versions can have many additives, starting with sugar, oil, or preservatives. So let me show you my tips to make delicious peanut butter at home with only one ingredient.
While all you need to make peanut butter is peanuts, there are a few tips and tricks to turn the precious nuts into a creamy, smooth spread. First, the choice of peanuts matters.
Below you can see the HUGE color difference between a homemade peanut butter made with roasted peanuts with no skin (left) and roasted peanuts with skin on (right).
Next, make sure you have the right equipment to turn your nuts into nut butter. There are two options.
1 . Blender. Clearly, not all blenders can crush peanuts into butter. You must have a professional blender with a square base and a stick that helps to move the nuts in the jug. Luckily, this blender creates smooth peanut butter in less than 2 minutes.
2. Food processor. The good news, most food processors can create smooth nut butter too! However, there is one main rule to stick with. You must add enough peanuts to fully cover the blade or it won’t blend properly.
Usually, you need 4 cups of nuts for a large food processor bowl. Note that 4 cups of peanuts give about 2 cups of peanut butter. As you can see below, the longer you process the nuts, the smoother it gets.
You don’t need to add flavor to your spread, a pinch of salt is great that’s all. However, if you really fancy some flavors, you can add a liquid sweetener or cocoa powder, but you must know that this will dry out the spread.
Therefore, you will need to balance the texture with the addition of oil or you will lose the smooth texture.
So if you love a boost of flavor into your spread, I recommend adding chocolate or cinnamon.
Here are some of my best recipes to use your homemade spread.
For all my Peanut Butter Recipes, Peanut Butter Recipe Index.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
Hi I’m trying to make peanut butter for my baby and discovered your recipe. I just want to know;i f i store it in a plastic jar will it still be fine as i only have plastic ones at home?
Is it good for weight gaining?
Well, anything high in calories consumed in large amount will help you gain weight. Peanut butter is high fat and high calories so yes it can help you.
Hello,
I curious as to how long this stays good for on the shelf? I know I probably will eat it all up fast but just wanted to know if you’ve experimented with how long it stays good for.
Since the recipe contains only peanuts the shelf duration is the one of peanuts. Peanuts last up to 4 months in the pantry, then taste vary. Enjoy the recipe, XOXO Carine
I discovered that adding pure vanilla extract really amps up the taste! I use 2 c. unsalted roasted peanuts, 1 t. vanilla, and 1/2 t. sea salt. It is sooo delicious with sliced Fuji apples, which are the sweetest. No oil! No sweetener!
Absolutely lovely! Do you rate it would work the same with any other type of nut such as macadamia or hazelnuts?
Sure it does! Actually, it is even faster to turn macadamia nuts into nut butter! For hazelnuts you can look at my healthy hazelnut chocolate spread recipe for tips. Enjoy! XOXO Carine.
How many carbs per serving and what is a serving? One tablespoon? A teaspoon? Trying to stay within the limits of the keto diet but hard with recipes I don’t know the amount.
The full nutrition panel is in the recipe card after the instructions. This recipe makes 60 servings of 10 grams, one serving contains 103 kcal, 3.8 g net carbs and 0.9 g fiber which means only 2.9 g net carbs per serve.
I am confused, you said to buy roasted nuts , but you gave the recipe for raw. Now i dont know how to make it with roasted nuts.
No the recipe ingredients says to buy raw nuts and I explain how to roast them before processing. However this is not a problem if you buy peanuts that are already roasted simply skip the roasting step! Go directly to step 2, add your nuts to the food processor and process to form your nut butter. It will end up the same. Enjoy the recipe. XOXO Carine.
I prepared it with both raw peanuts and roasted peanuts. It tasted better with roasted peanuts.
Agree! My fav too ! Enjoy the low carb recipes on the blog. XOXO Carine.
This is an awesome recipe/tip. Thanks for sharing. Been on keto for 6 weeks and PB hits the spot. Love the flavored variations.
I am so glad you appreciate the flavored PB option I provided here. I am a PB lover too and the cinnamon one is dream ! Enjoy the keto baking recipes on the blog, XOXO Carine.
This is a very thorough step-by-step process on how to make a delicious peanut butter (and two flavored variations). I do however have a few questions, specifically on storage. After I make this peanut butter, should I store it at room temperature or in a refrigerator? I do not mean it as in a sense of whether or not the peanut butter would stay good or not—it will at room temperature—but rather on whether or not storing it in the refrigerator will prevent any oils from rising up from the peanut butter. Also, if I were to add a little bit of salt to my peanut butter for taste, would I need to add anything to it? Thank you!
Thank you for trying my peanut butter recipe ! adding a pinch of salt is a great idea, simply add at the end of the blending process, 1/4 teaspoon per 2 cups of peanuts sounds great. I never store my peanut butter in the fridge because it gets harder and difficult to spread, plus it doesn’t prevent the oil to separate from the nuts either so I do prefer to store mine in the pantry. I hope this is helpful! Enjoy the low carb recipes on the blog, XOXO Carine.
I love drizzly homemade peanut butter! It’s seriously the bomb dot com – the packaged stuff just doesn’t even compare. I have been trying to talk myself out of buying a food processor for myself, but I think this post really tips the scales… I could have homemade PB all the time! Magical.
Homemade peanut butter is the ebst, and so simple to make ! Enjoy the recipe. XOXO Carine.