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 keto 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.
- 12.3 oz sunflower seeds - organic
- 2 tbsp coconut oil - extra virgin
- ⅛ tsp salt - (I use Himalayan)
- 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 flavor. 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.
MORE HOMEMADE BUTTER IDES TO TRY!
If you love this low-carb keto recipe, I recommend you also try:
Fat: 7.4 g (of which Saturated: 1.3 g),
Total carbs: 2.8 g,
Fiber: 1.4 g,
Net Carbs: 1.4 g,
Protein: 2.9 g