Sunbutter. It doesn’t even need the “keto” prefix in its name, since, as a butter, it’s low in net carbs. It’s an awesome choice if you or your loved ones happen to have a nut allergy.
If not, it’s still an excellent keto-friendly snack. Besides, it’s easy to make, and you shouldn’t have much difficulty finding organic sunflower seeds out there.
You can make a completely simple version of it and use it as an ingredient in another recipe. But you can also add some powdered sweetener, cocoa powder, spices … and upgrade it to a keto pancakes topping. Choices are as unlimited as your imagination.
1 serving (1 tbsp) comes out to be 109 Calories, 9.8 g Fats, 1.4 Net Carbs, and 2.7 Protein.
You may choose not to roast the seeds at all or just lightly roast them. But keep in mind that roasting does bring out that special flavour. Still, be careful not to burn the seeds.
Line a baking dish with parchment paper. Preheat the oven to 300ºF (150ºC).
Spread the seeds on the baking sheet. Try to make a single layer.
Place in the oven to roast. Roast for 30 to 40 minutes, or until the seeds are brown and crisp. Stir the seeds occasionally to prevent burning.
Place the roasted seeds in a food processor with an S blade. Start mixing … Keep mixing and mixing (you might have to do some scraping in between) until the mixture becomes creamy (around 5 minutes).
Add in 2 tbsp of coconut oil and mix for another minute.
You can keep the sunbutter at room temperature for up to a week, or store it in a fridge for up to a month.
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Nutritional and medical disclaimer
Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes is an estimate. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.
Recipe developed with love by Tisa, an MSC in Psychology, Ph.D. candidate in Neuroscience, and passionate cook. Determined to sweeten up peoples' lives with lip-smacking recipes. Click to read more about My Sweet Keto team.