This Macadamia Cashew Keto Butter takes homemade nut butters to a whole new level. It’s so tasty, it’s rich, super creamy and a nice change from the same ‘ol pantry staples almond butter or peanut butter. Ready in under 10 minutes, this nut butter doesn’t contain any sweeteners, it’s vegan, paleo, keto and Whole30-friendly plus it’s super versatile.
By now you know my feelings about healthy fats and what a vital role they play in my every day and you also probably know about my love of homemade nut butters. ONE OF THE GREATEST THINGS EVER CREATED! (Sorry am I yelling?) To put it lightly. I love just a spoonful of straight-up almond butter, cashew butter and every now and again the ol’ classic – creamy peanut butter (one of my personal favorites). But give me smidge of any nut butter on a square of the darkest-ever dark chocolate and SWOON CITY.
I love making nut butter at home and getting creative with the various flavors and blends, cinnamon and pumpkin spices, vanilla bean, you name it. But after I created this Vanilla Bean Macadamia Cashew Keto Butter concoction, I am not sure I will ever make another homemade nut butter again, I am OBSESSED.
This Vanilla Bean Macadamia Cashew Keto Butter blend is by far and away my favorite homemade nut butter EVER, because it features my two most favorite nuts ever – macadamia nuts and cashews. Why do they have to be SO good? This homemade Macadamia Cashew Nut Butter is so tasty, it’s rich, super creamy and a nice change from the same ‘ol pantry staples almond butter or peanut butter. Plus with a few additions, like coconut butter, MCT oil, sea salt and vanilla bean, not only does the flavor get elevated, but we also get lots of nutritious, healthy fats, too.
This Vanilla Bean Macadamia Cashew Keto Butter is ready in under 10 minutes, it doesn’t contain any sweeteners, it’s vegan, paleo, keto and Whole30-friendly and it’s super versatile. It stays a bit more liquid at room temperature and it can certainly be stored that way if you are a drizzler, but I personally suggest storing your keto butter in the fridge, where it firms up and becomes a bit thicker – which I like for spreading and smearing and eating off a spoon.
I would love to tell you I came up with the idea for this brilliant blend on my own, but alas, it was inspired by Perfect Keto’s delicious new Perfect Keto Nut Butter. Months ago Dr. Anthony Gustin sent me a jar to sample and I just about fell over on first taste. HOLY WOW! It’s so so creamy and rich, unlike anything I have ever tasted. When he gave me the tip to put the jar in the refrigerator, it was game over. It thickened up to this rich butter that was so easy to eat, it scared me. haha
I went through that first jar in embarassingly record time and realized that I had just watched myself develop an expensive habit. Then I thought it through and decided to recreate n inspired-by version at home. Same ingredients, though the end results are a bit different. My version also has visible flecks of vanilla beans, but theirs also has teeny little specs of nuts. If I am being honest, I am STILL fully obsessed with theirs and have a couple jars of both in my fridge.
Like anything, when you make it at home, it’s far more economical, as long as you’ve got about 10 minutes to spare. You can buy your raw organic nuts in bulk and if you’re like me you either always have coconut butter or coconut flakes to make your own, at home in the pantry.
I prefer my Macadamia Cashew Nut Butter made with raw nuts, if you want to change the flavor a bit, you can try roasting them. Place the nuts on a large baking tray and cook for 10 minutes at 325ºF or until lightly golden. Let them cool just slightly then follow the instructions as directed. If you wanna get real crazy you can soak, sprout, then dehydrate your nuts, before you make your butter.
If you like sweet stuff, try adding just a little honey or maple syrup to your Macadamia Cashew Keto Butter.
If you aren’t into coconut butter, just leave it out, it’ll still be absolutely amazing.
How to Enjoy Your Vanilla Bean Macadamia Cashew Keto Butter
Let’s not beat around the bush, my personal most favorite way to enjoy this Macadamia Cashew Keto Butter is straight off a spoon, right out of the fridge. It doesn’t get any better than that. It’s epic. Otherwise, it’s great smeared on a square of 85 or 90% dark chocolate. I also really love it as my source of fat in my post-workout Smarter Smoothies. If you love fruit, like bananas or apples, a drizzle of this Macadamia Cashew Keto Butter is basically a dream come true.
If you don’t want to make your own Macadamia Cashew Keto Butter then I suggest you run, don’t walk, to the Perfect Keto website and buy yourself the Perfect Keto Nut Butter and you can use coupon code “TASTYYUMMIES20” to save 20% on ANY Perfect Keto purchase. OR for a limited time, with any purchase of $75 or more, you get a FREE jar of Perfect Keto Nut Butter (that’s a $19 value) with coupon code “TYFREEKETOBUTTER“.
- Add the raw macadamia nuts, cashews, coconut butter and vanilla bean powder to the bowl of your food processor. (You can also use a high speed blender with a tamper, like a Vitamix)
- Process for about 5 minutes, stopping to scrape the sides down once or twice, until the butter is super smooth and creamy.
- Next add the MCT oil and sea salt. Resume processing until it's all well incorporated.
- Remove blade and transfer your finished Vanilla Bean Macadamia Cashew Keto Butter to a glass jar.
- Allow to rest for at least 24 hours before eating, this allows the flavors and the texture to fully develop. Store in a cool, dark, dry place, though I personally prefer the refrigerator, it will keep for up to a few months. (you can also store in the freezer)
If you don't have MCT oil, you can use coconut oil, ghee or leave it out.
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