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Yummy homemade Keto Chocolate Nut Butter in a jar.

Keto Chocolate Nut Butter Recipe



1 cup cashews

1/2 cup pecans

2 teaspoons vanilla extract

3 teaspoons cacao powder

1 teaspoon Himalayan pink salt

4 teaspoons Swerve or favorite sweetener to taste

23 teaspoons coconut oil optional


  1. Preheat the oven to 350° (177 C). Add the raw cashews and pecans to a baking sheet. Bake until light golden brown with a yummy nut smell for 5-10 minutes or until fragrant. Keep a close eye on the nuts as you roast them so they don’t scorch or burn. Taste the nuts to get the flavor just right.
  2. Let the nuts cool right on the pan for about 10 minutes so they are cool to the touch.
  3. Put cooled nuts and all the other ingredients into the bowl of your food processor in the order listed. Secure the lid, pulse, and/or blend on the fastest setting until smooth, about 5-10 minutes, or your desired consistency. Use a spatula or tamper to scrape down the sides of the bowl and press toward the blades when necessary.


Blender. Use a food processor; a standard blender will not blend fully or adequately.

Storage. Store chocolate nut butter in a glass jar with an airtight lid in a cool, dark place for up to 3 weeks. Or store it in the fridge for about one month.

Sweeteners. If you use natural sweeteners like Swerve, they measure just like sugar. For example, use 1 cup of Swerve equals 1 cup of sugar. Read the sweetener’s label to get the right sweetness for your taste.

  • Prep Time: 15
  • Cook Time: 10
  • Category: Snack
  • Method: Food Processor
  • Cuisine: American

Keywords: pecans, cashews, nut butter, homemade cashew butter, how to make nut butter, keto, keto-friendly

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