Keto Recipes

Keto Peanut Butter

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Can you eat peanut butter on Keto?

Peanuts have been a controversial food when it comes to Keto. There are many who say a firm no, some who say maybe if you count your macros and there are some who say yes without a care in the world. I even did a Keto 101 video where I put forward my views on this.  The short version is, yes you can, in moderation and as long as you count your macros. Which means peanut butter is on the table. Most store bought peanut butter though has some amount of added sugar, so it’s best to make this at home. It’s very quick and extremely easy. Best of all it takes 10 minutes to make. So go on and try our recipe!

Open the world of peanut butter goodies

What can I do with peanut butter apart from eating it as it is or spreading it on Keto bread? For starters, did you know that you can use it and make a perfectly keto friendly peanut butter bread? Have you beef craving waffles? Try my peanut butter waffles recipe. Need something sweeter and more dessert like? I’ve got a delicious chocolate peanut butter mug cake. So go ahead, enjoy!

Nutrition Info (Per serving)

  • Calories: 105
  • Net Carbs: 2g
  • Carbs: 3g
  • Fat: 9g
  • Protein: 3g
  • Fiber: 1g

This recipe makes 17 servings. 1 Serving = about 15 grams (1 Tbsp). Get this recipe on myfitnesspal.

Keto Peanut Butter
Keto Peanut Butter
Yum
Votes: 27
Rating: 3.74
You:
Rate this recipe!
Smooth, creamy and delicious peanut butter
Servings Prep Time
17 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
17 servings 5 minutes
Cook Time
10 minutes
Keto Peanut Butter
Keto Peanut Butter
Yum
Votes: 27
Rating: 3.74
You:
Rate this recipe!
Smooth, creamy and delicious peanut butter
Servings Prep Time
17 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
17 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Blend everything together
  2. Every few minutes scrape down the sides to ensure better consistency
  3. Blend till a smooth butter is formed.
  4. Store in the fridge for 2-3 weeks (or maybe even longer)
April 5, 2017 By
3
mm
About

Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.

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3 Comments

  • Reply
    A.Wit
    September 15, 2018 at 8:49 pm

    You are awesome! You are relatable and funny! I love your videos and recipes. Thank you!

  • Reply
    Reni Risaal Abdul Jabbar
    February 20, 2019 at 3:37 pm

    Do you use salted butter or unsalted

    • Reply
      Craig
      May 10, 2019 at 2:10 am

      Whatever you’ve got will work. Just don’t add salt (or sweetener) until after the peanuts have formed a butter. At that point, taste it and see if you want it saltier (or sweeter) or not. Add any additional salt or sweetener, process until thoroughly combined, then re-taste. Adjust as necessary

      Sounds just like real cooking, when put like that. 😉

      One note to future readers: if you add erythritol, make sure you powder it first in a spice grinder. When I added just the granulated stuff, it didn’t dissolve and remained crunchy within the smooth butter. I ended just pretending that first batch was “crunchy” peanut butter, and powdered erythritol was better the second time.

      Liquid stevia, though, probably is the easiest to incorporate.

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