This rich and creamy Walnut Butter is made with just three ingredients!
Say hello to your new favorite nutty spread: walnut butter! This recipe is a breeze to whip up, and it caters to almost everyone (apologies to the nut allergy sufferers); it’s Paleo-friendly, keto-friendly, vegan-friendly, and low-carb.
The rich, nutty flavor of toasted walnuts combined with a touch of honey (which is optional but so worth it) creates a creamy, dreamy butter perfect for toast, oatmeal, smoothies, or straight-off-the-spoon snacking. Requiring just three ingredients and a food processor, you’re only minutes away from homemade magic!
I am absolutely obsessed with nut butters, but not so fond of the added oils, flavorings, and preservatives found in store-bought varieties. But not all hope is lost! I knew from making my own almond butter that it would be an easy and straightforward process to also make walnut butter, so I got cracking. Plus, this recipe is so forgiving that even first-time nut butter makers will feel like pros.
Is Walnut Butter Healthy?
Oh, absolutely! Walnuts are rich in heart-healthy omega-3 fatty acids and antioxidants. You’re also in full control here: no sneaky additives or processed oils. Just pure walnut goodness.
Want to tweak the recipe? Skip the honey for a sugar-free option, or swap it with agave to make the recipe vegan. Toasting the walnuts before blending enhances their natural oils and flavor, so there’s no need for extra oil.
How To Shell Whole Walnuts
If you can only find whole walnuts in their shells, no worries; shelling them is easier than you think! Start by grabbing a sturdy nutcracker, as walnuts have tough shells. Hold the walnut firmly and give it a good squeeze until the shell cracks open. Remove the nut carefully, and don’t worry if it breaks into pieces. It all blends the same.
No nutcracker? No problem! Grab a hammer and two clean kitchen towels. Place the first kitchen towel down on a sturdy surface, place the walnut in the middle of the towel, and cover it with the second towel. Then, give it a light tap with the hammer until you feel or hear the shell split. Just make sure you don’t hit it too hard. No one wants walnut powder!
Pro tip: You can also soak the nuts in warm water for fifteen minutes to make the process even easier!
How To Make Ahead And Store
Transfer the walnut butter to an airtight container and store in the refrigerator for up to 3 weeks. To freeze, pour it into a freezer-safe jar, leaving some room at the top for expansion, and freeze for up to 3 months. Thaw in the refrigerator overnight, and give it a good stir before use.
Serving suggestions
Now that you’ve blended up your nut butter, it’s time to spread it on ALL THE THINGS! I recommend baking up a loaf of Low-Carb Keto Banana Bread or some Instant-Pot Banana Bread and drizzling this nut butter over a warm slice.
You could also stir this butter into a Keto Mug Cake or a bowl of Cinnamon Roll Protein Oatmeal, or ANY oatmeal, for that matter. Or you can use this nut butter to make your version of these Sugar-Free Peanut Butter Cookies. There are endless ways to use this nut butter, so get creative and enjoy!
Ingredients
- 2 cups walnuts (180g)
- 1 tablespoon honey or agave (optional)
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400℉. In a shallow baking tray, spread walnuts in an even layer.
- Bake until golden brown and toasted, about 10 to 15 minutes. Keep an eye on them so they don't burn.
- Place toasted walnuts in a high-powered food processor (mine is 3 cups) and process until smooth and creamy, about 3 to 5 minutes.
- Add honey and salt, then process again until fully combined.
- Pour into a jar or an airtight container and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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