Almond – Recipe Professional

Easy Almond Butter Recipe

admin — Fri, 20 Mar 2026 16:25:01 +0000

Our homemade almond butter recipe is thick, creamy and tastes way better than anything you can buy at the store, trust me!

Every time I make this recipe, I’m amazed at how much better it tastes compared to the jars I’ve bought from the store. My family loves adding a few extras like cinnamon and vanilla, which makes it seriously delicious!

Making almond butter is just as simple as homemade peanut butter, cashew butter, and tahini. You even can make it super creamy or crunchy. I’ve shared how below.

Key Ingredients

Almonds: I always start with raw, unsalted whole almonds and roast them in the oven until they’re perfectly toasty. Roasting the almonds before blending them into butter brings out their nutty flavor and releases their natural oils, resulting in a creamier texture.
Salt: Just a pinch of salt makes all the difference in flavor! You can adjust the amount to your liking.
Cinnamon and Vanilla: These are optional additions, but add a warm, sweet flavor that complements the almonds beautifully.
Sweetener: I like adding a drizzle of honey or maple syrup to balance the flavors. I don’t add much, but you can adjust it to your taste.

Find the full recipe with measurements below.

How to Make Almond Butter

Tip 1: Toast the almonds. I toast the raw almonds until fragrant in the oven, which takes about 10 minutes. After letting the almonds cool for a few minutes so they are not piping hot, we toss them into our food processor (you can also use a high-speed blender).

Tip 2: Use a food processor. After processing for 20 seconds or so, the almonds turn into almond flour. It’s very fine and like a heavy powder. It’s hard to imagine that this eventually turns into silky smooth almond butter, but trust me. Give the almonds longer in the food processor so the heavy powder begins clumping on you. Then, after a minute or two of blending, we have creamy almond butter!

As you process the almonds, you may need to open the lid, scrape down the sides, and break up any large clumps a few times to help it out.

Tip 3: Add extra flavor. Once you have creamy almond butter, you can add seasonings like salt, cinnamon, or vanilla extract. You can also add a sweetener like honey or maple syrup if it needs it. I love a little maple syrup.

Easy Almond Butter

PREP
9 mins
COOK
10 mins
TOTAL
19 mins

My family loves this homemade almond butter! If you are anything like my family, you go through jars (and jars) of nut butter every week. We eat oatmeal most mornings and always add almond butter on top.

We use a 12-cup food processor (10-cup should be sufficient), but a large high powered blender should also work.

Makes 16 ounces (about 2 cups)

You Will Need

1 pound (450g) raw unsalted whole almonds (3 cups)

1/4 teaspoon fine sea salt, plus more to taste

1/4 teaspoon ground cinnamon, optional

1/4 teaspoon vanilla extract, optional

Honey or maple syrup, optional

Directions

1Preheat your oven to 350°F (176°C).

2Add the almonds to a round or square cake pan (or rimmed baking sheet). Roast them for 3 minutes, shake the pan, then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (be careful as they can burn quickly). Let them cool until you can handle them.

3For crunchy almond butter: Set aside 1/3 cup of the roasted almonds. Pulse them in a food processor 6 to 8 times until finely chopped. Transfer the chopped almonds to a bowl and set aside.

4Add the remaining roasted almonds to the food processor. Process for 1 minute, then scrape down the sides of the bowl.

5Continue processing for another 2 to 3 minutes until the almond butter is smooth and creamy. It will go through different stages, starting as whole nuts, turning into a fine powder, a clumpy mess, and finally, a smooth paste. Scraping down the sides and breaking up any clumps will help speed up the process.

6Once smooth, add the salt, cinnamon, and vanilla. Process for 10 to 20 seconds.

7Taste and adjust the seasonings if needed. If you prefer a sweeter almond butter, add a teaspoon or more of honey or maple syrup and process for another 5 to 10 seconds to incorporate it.

8For crunchy almond butter: Stir in the reserved chopped almonds.

Adam and Joanne’s Tips

Storing: Homemade almond butter lasts 3 to 4 weeks. I like to store mine in mason jars in the refrigerator.
Creamier almond butter: If your almond butter is too thick, add 2 to 3 teaspoons of neutral oil (like walnut oil or avocado oil), and process a little longer.
Blender method: Use a high-powered blender (which most are). More expensive models with a tamper (like Vitamix) will make the process much quicke
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
About 2 tablespoons
/
Calories
156
/
Total Fat
13.4g
/
Saturated Fat
1g
/
Choesterol
0mg
/
Sodium
36.6mg
/
Carbohydrate
5.8g
/
Dietary Fiber
3.4g
/
Total Sugars
1.2g
/
Protein
5.7g

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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Almond Flour Shortbread Cookies

admin — Wed, 07 Jan 2026 08:55:48 +0000

Almond Flour Shortbread Cookies are the perfect thing when you’re craving cookies and want an easy recipe that’s low in carbs! And these amazing gluten-free and keto shortbread cookies only take minutes to make!

PIN Almond Flour Shortbread Cookies to make them later!

These amazing Almond Flour Shortbread Cookies would definitely be my favorite cookie to make during the holidays! So I’m featuring them for my Friday Favorites pick this week to encourage you to try them. And if you do make the shortbread cookies, I bet you’re going to end up making them all year long. These tasty little cookies can literally be made in under 30 minutes, and they’re low-carb, Keto, and gluten-free!

Even if you’re someone like me who’s not much into baking, these cookies are so quick and easy to make that you can whip them up in no time whenever you’re wanting something sweet. I hope you enjoy them too!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What are Shortbread Cookies?

Shortbread is a classic cookie that traditionally has sugar, butter, flour, and salt and sometimes a touch of vanilla extract. Unlike many other cookies, shortbread does not contain any baking powder or baking soda. This keto almond flour shortbread cookie replaces the flour with almond flour, uses less butter because of the fat in the almond flour, and does use some vanilla.

What almond flour did we use for the Shortbread Cookies?

We tested this recipe with Costco Brand Kirkland Blanched Almond Flour. I think any brand of blanched almond flour will work fine, but I wouldn’t use unblanched almond flour.

Can you use regular Monkfruit for the Almond Flour Shortbread Cookies?

I’m sure some people are going to wonder if you can use Classic Monkfruit Sweetener in these cookies instead of the Powdered Monkfruit Sweetener (affiliate link) that’s recommended. I haven’t tested it that way, and I am going to guess that you need the super-fine powdered monkfruit to mix into a recipe like this with so few ingredients and no liquids. But if anyone successfully makes this with classic Monkfruit (or another non-powdered sweetener) please let us know in the comments!

Can you make Almond Flour Shortbread Cookies dairy-free?

I haven’t tried making a dairy-free version of these cookies, but I am guessing that Coconut Oil (affiliate link) will work for a dairy-free option. If anyone has good luck with that, let us know in the comments!

How low in carbs are these shortbread cookies?

These amazing cookies have only 1 net carb per small cookie, and 2 grams of protein!

How to Make Almond Flour Shortbread Cookies:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Preheat oven to 350F/176C. Line baking sheet with parchment paper or silicone baking mat.
Be sure your almond flour is at room temperature and not clumped.
Add softened butter, Lakanto Powdered Monkfruit Sweetener, salt, and vanilla extract, and mix with a fork.
Continue mixing until the mixture comes together into a loose dough.
Use a teaspoon to measure out a heaping teaspoon of dough, then roll with your clean hands into 15 small balls.
Use the fork to press the cookies down.
Bake cookies 9-10 minutes, or until they are starting to get firm.
Leave cookies on the baking mat to cool for 5 minutes.
Cookies can be stored in a container with a snap-tight lid or frozen.

More Tasty Cookies with Almond Flour:

Ingredients

1 cup blanched almond flour
3 T butter, softened
3 T Lakanto Powdered Monkfruit Sweetener (see notes)
1/8 tsp. salt
1/2 tsp. vanilla extract

Instructions

Preheat oven to 350F/176C. Line a baking sheet with parchment paper or use a silicone baking mat (affiliate link) like I did.
Be sure your almond flour is at room temperature and not clumped. (If you store it in the freezer, remove and let it warm up, then use a fork to break apart any lumps.)
Add softened butter, Lakanto Powdered Monkfruit Sweetener, salt, and vanilla extract, and mix with a fork.
Continue mixing until the mixture comes together into a loose dough.
Use a teaspoon to measure out a heaping teaspoon of dough, then roll with your clean hands into 15 small balls.
Use the fork to press the cookies down (either in straight lines or in a criss-cross pattern, whichever you prefer.)
Bake cookies 9-10 minutes, or until they are starting to get firm.
Leave cookies on the baking mat to cool for 5 minutes, or slightly longer. (Ours did get darker on the baking mat so remove them after 5 minutes if you prefer lighter cookies.)
Cookies can be stored in a container with a snap-tight lid or frozen.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 65Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 6mgSodium 37mgCarbohydrates 2gFiber 1gSugar 1gProtein 2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Almond Flour Shortbread Cookies are a perfect recipe for Keto or for any low-carb eating plan. These cookies are fairly high in fat for the original South Beach Diet, although I certainly wouldn’t judge if you ate a few occasionally.

Find More Recipes Like This One:
Use Desserts and Baking to find more cookie recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
These tasty cookies were first posted in 2019, and the recipe has been extra popular ever since! The recipe was last updated with more information in 2025.

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