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Sunbutter keto

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.
5 from 8 votes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Snack
Cuisine: Keto
Keyword: Keto, Low-Carb
Servings: 22 tablespoon
Calories: 109kcal

Ingredients

  • 12.3 oz sunflower seeds organic
  • 2 tablespoon coconut oil extra virgin
  • 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
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