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.
Sunbutter
Sunbutter doesn’t even need the “keto” prefix in its name. It’s an awesome choice if you or your loved ones happen to have a nut allergy.
Ingredients
- 12.3 oz sunflower seeds - organic
- 2 tablespoon coconut oil - extra virgin
- ⅛ teaspoon salt - (I use Himalayan)
Instructions
- 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 tablespoon 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.
Nutrition
Calories: 109kcal
Tried this recipe?Let us know how it was.
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Nrenda Quick says
Can I use another oil (I really hate coconut) or do you need the texture? I have of course MCT, olive oil, or even cocoa butter.
My Sweet Keto says
Of course, you can use any oil you like.