About
This sweet and salty nut butter is perfect for dipping, spreading over keto toast, adding to smoothies or as a topping for low carb pancakes.
The recipe calls for xylitol as the sweetener, however this can be substituted for erythritol or your preferred low carb powdered sweetener.
Ingredients
- 2 cup, halves pecans, raw
- 1 tablespoon xylitol by now
- 1 tablespoon coconut oil
- ½ teaspoon salt
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Arrange the pecans across the lined oven tray and transfer to the oven to bake for 8-10 minutes until fragrant.
- Transfer the warm pecans to the food processor and blend to a fine crumb – 1-2 minutes.
- Add the salt, xylitol, cinnamon and coconut oil and blend again until you have a smooth nut butter.
Nutrition Facts
- Servings: 6
- Calories: 253.8kcal/1062.0kJ (per serving)
- Fat: 26.0g (per serving)
- Carbs: 6.7g (per serving)
- Protein: 3.0g (per serving)