Skip the sugary store-bought stuff and make your own with this quick, easy recipe that delivers rich, spreadable, peanutty joy in minutes!
There’s nothing more classic than a peanut butter and jelly sandwich. I cannot count the number of sack lunches I took to elementary school that included one. Even as an adult, I found deep comfort and joy in the savory-sweet combo of a rich peanutty spread and fruity jam on whole-grain bread.
But when my partner and I embraced a low-carb diet, I started reading food labels more carefully. I couldn’t believe the high-carb ingredients in some of my favorite peanut butter brands! Not only was sugar one of the first listed, but it was often followed by stuff like corn syrup solids and maltodextrin. Options labeled as organic were better, but they tended to strain my limited food budget. So I said bye-bye to PB&Js for quite some time.
Then I came across this delicious homemade peanut butter recipe. I was skeptical about the low time commitment—but honest-to-goodness, it only took about 10 minutes to process my peanuts into a silky-smooth spread. And there’s no store-bought version that can rival the pure nutty taste you get from this recipe! It’s rich, creamy, and deeply peanutty. I spread it on low-carb bread, stir it into yogurt, and sometimes enjoy a spoonful straight from the mason jar.
Besides the ease and quickness of this recipe, I love that I’m in control of what goes into it. I’ve played with the amount of salt, added cinnamon for a cozy vibe, and even made a crunchy version that’s extra satisfying. It has reunited me with one of my favorite foods without jeopardizing my health goals. What a win!
Tips for amazing homemade peanut butter
First, freshly roasted peanuts bring amazing depth and extra creaminess to homemade peanut butter. Roast your own by spreading the nuts out on a baking sheet and popping them into a 375°F oven for about 10 minutes. Watch them closely so they don’t burn. Even if you’re using previously roasted peanuts, a quick warmup in the oven will elevate their flavors. Let them cool before processing to get the best texture and avoid damaging your food processor.
Tailor your butter to your taste preferences by stirring in an optional sweetener, like sugar-free maple syrup, after blending. Other flavorful and low-carb add-ins include vanilla extract and cinnamon. If you prefer crunchy peanut butter, set aside half a cup of the roasted nuts, blend the rest until smooth, then add the whole nuts and pulse a few times. Finally, for a nut-free spread, swap in pumpkin or sunflower seeds for the peanuts.
How do I store leftovers?
Let your homemade peanut butter cool completely after processing, then transfer it to a glass jar or airtight container. It’ll keep in the fridge for about 1 month. You can also freeze your peanut butter for up to 6 months—but avoid freezing it in a glass jar, as the spread will expand and crack the glass. Instead, use an airtight plastic container, a resealable bag, or an ice cube tray. Thaw overnight in the fridge or at room temp for 1-2 hours. Stir well after thawing to recombine any oil that has separated.
Similar recipes to try
Hungry for more low-carb recipes that feature peanuts? Check out this Keto Peanut Butter Brownies Recipe, this one for Chocolate Peanut Butter Keto Cheesecake Fluff, this one for Homemade Sugar-Free Peanut Butter Cookies, this one for No-Bake Sugar-Free Peanut Butter Balls, and this one for Keto Peanut Butter Cup Brownies.
Delicious Homemade Peanut Butter Recipe
Ingredients
- 4 cups roasted peanuts
- 1/4 teaspoon salt
Instructions
- Put the peanuts and the salt in your blender or food processor.
- Process the peanuts into fine crumbs. Stop and scrape down the sides of the blender to clear off any peanuts. This will help achieve consistent smoothness.
- Continue blending—stopping every 30 seconds to scrape down the sides and allow the appliance's motor to cool down—until you get a smooth, consistent texture. The transformation typically takes 8-10 minutes, including breaks.
- Enjoy your peanut butter straight from the blender, or chill it for an hour or so for a firmer texture.
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