Keto Chocolate Nut Butter

Keto Chocolate Nut Butter. Nut butter, nut butter, nut butter… Say it with me! I love nut butters. 1 jar of peanut butter, 1 large spoon and 1 Kyndra is a recipe for disaster. By disaster, I mean seeing my reflection in the bottom of an empty jar. I’ve had so much fun experimenting with healthier variations and the possibilities are endless. This version comes with a warning label – Highly addictive, proceed with caution!

Fat Boosted Chocolate Nut Butter

★★★★★

5 from 1 reviews

Makes Servings: 12
Per Serving: 2 Tbs.
Calories – 118
Protein – 5 g
Carbs – 3 net g
Fat – 10 g

• Author: Kyndra Holley
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 1 ½ Cup 1x

Scale 1x2x3x

Ingredients

• 1 Cup Raw Cashews
• 1 Cup Raw Almonds
• 1 Scoop Vanilla Whey Protein Powder
• 3 Tbs. Erythritol
• 2 Tbs. MCT oil (Use melted coconut oil as a substitution)
• 2 Tbs. Unsweetened Coconut Flakes
• 2 Tbs. Organic Cocoa Powder
• ¼ tsp. Himalayan Pink Salt

Instructions

1. Add cashews and almonds to food processor. (You will want to use a food processor with a large capacity and a strong motor.) Let the food processor run for 2-3 minutes. As the mixture starts to build up on the side of the bowl, you will want to keep scraping it down with a rubber spatula.
2. To the food processor add vanilla whey protein powder, erythritol, MCT oil, coconut flakes, cocoa powder and pink salt. Continue processing for 10 minutes or until you have reached your desired consistency. (This time can vary greatly depending on the power of your food processor. Just keep processing it. It will get there, I promise.)

***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***