You can make your own spreadable, creamy macadamia nut butter right at home. This homemade macadamia nut butter recipe takes just five minutes and could be the solution to all your nut-buttery needs.
Nut butters are expensive. That’s why I order raw nuts in bulk and make my own butters and spreads. This macadamia nut butter is rich in mono-unsaturated fats, low in carbs, and rich in nutrients. So macadamia nuts are not only tasty, but they’re rich in nutrients and healthy fats too!
I love peanut butter but have chosen to save it for special occasions since it tends to lean on the unhealthy list of nuts. Peanuts are high in polyunsaturated fats, which cause inflammation in the body (1). They’re also higher in carbohydrates, which isn’t great when on keto. So I searched for healthy nuts options, and I came across macadamia nuts. They’re pretty low in PUFA (polyunsaturated fats) as well as lectins and phytic acid.
Macadamia Nut Butter Ingredients
Just a handful of ingredients – so make sure they’re great!
- 1 pound macadamia nuts (I used roasted, but raw should be fine too)
- 6 tablespoons coconut oil (I like to make my own coconut oil; check out my coconut oil buying guide if you don’t have time to DIY!)
- pinch of salt
- 4-6 tablespoons raw honey (optional)
How To Make Macadamia Nut Butter
Homemade nut butter is simple and only requires a good food processor or high speed blender. I love the taste and creamy texture of this nut butter too! And unlike peanut butter, macadamia nut butter is paleo friendly!
I made several batches of macadamia nut butter, and I find I like the texture more when a little coconut oil is added and a scoop of date paste or raw honey. The result is a soft, spreadable nut butter that can replace peanut butter in any recipe.
To get started, process the macadamia nuts in a food processor for 2-3 minutes or until the nuts are pureed. Add in a pinch of salt, coconut oil, and raw honey (if using) and continue to process until the butter is mixed thoroughly.
Store the macadamia nut butter on the counter at room temperature for 7-14 days or up to two months in the refrigerator. Use in place of peanut butter, cashew butter or almond butter in recipes.
Variations: Make chocolate macadamia nut butter by adding 1 tablespoon of cocoa powder to the nut butter while blending. You can also make cinnamon macadamia nut butter by adding 1 teaspoon of ground cinnamon to the nut butter. Both variations offer great flavor and taste great served with fruit or spread on toast.
This homemade macadamia nut butter will last up to 6 months in the refrigerator.
Yes, the nut butter will have a toasted flavor that’s really nice.
Yes, you can leave the honey out of the macadamia nut butter.
Homemade Macadamia Nut Butter
This homemade macadamia nut butter recipe takes just five minutes and could be the solution to all your nut-buttery needs. This recipe is paleo, vegan, low carb and gluten-free.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8 servings 1x
- Category: Condiment
- Method: Food Processor
- Cuisine: American
- Diet: Gluten Free
- Food processor
- Jar or storage container
- 1 pound macadamia nuts
- 6 tablespoons coconut oil
- pinch of salt
- 4–6 tablespoons raw honey (optional)
- Pour nuts into food processor. Process nuts until they are creamy.
- Add coconut oil, salt and honey if using. Blend until the nut butter is completely pureed.
- The macadamia nut butter will set up once you refrigerate it. Adding coconut oil to the butter helps the macadamia nut butter to thicken and spread easily.
- Store in the refrigerator. The macadamia nut butter keeps in the refrigerator for two months.
- Serving Size: 2 tbsp
- Calories: 210
- Sugar: 2g
- Sodium: 45mg
- Fat: 21 grams
- Carbohydrates: 7g
- Fiber: 3 grams
- Protein: 3g