Recipe originally published on KetovangelistKitchen.com on 10/30/20. It has been lightly edited for re-publication.
I saw an ad recently for something that piqued my interest: pecan butter that was spiked with pumpkin pie spices. As a great lover of pecans, it sounded delicious. One look at the ingredients panel, though, and all hope was dashed... or was it.
Nut butters aren’t particularly difficult to make; it’s a matter of running them in the food processor long enough for the nut itself to break down, give off a bunch of its oil, and then emulsify into a paste. So, that’s what I did: Toasted up some pecans, threw in keto-friendly sweetener and pumpkin pie spice, and voilà! Pumpkin Spiced Toasted Pecan butter, sans sugar and the outrageous price tag plus shipping. This low-carb and keto-friendly recipe is so easy to prepare, wonderful on toasted minute bread (or right off the spoon!), and would make a great homemade holiday gift.
Notes: Nuts tend to go rancid quickly due to their high fat content, so I store them in the freezer to prolong their shelf life. If you do, too (and you probably should), make sure to let your nuts stand out long enough to come to room temperature before toasting them.
I used Allulose here (the Hoosier Hill Farms brand), because other friendly sweeteners tend to get the crunchies when chilled. Eating recrystallized sweetener in your creamy nut butter isn’t super desirable, in my opinion, but if you don’t like Allulose, feel free to swap it out for your favorite sweetener. If your sweetener comes in a large crystal form, I recommend powdering it first.
If you have different nut preferences, like walnuts, feel free to use this same easy method to make your own simple nut butter creations.
1/2 lb (8 oz/227 g) pecan halves, raw and room temperature
3 tbsp Allulose sweetener
2 tsp pumpkin pie spice (Spice Islands is the best!)
1/4 tsp vanilla extract
heavy pinch sea salt
Preheat the oven to 350°F and line a baking sheet with foil.
Spread the pecans out in a single layer, and bake at 350°F for 5-7 minutes, or until just toasted (slightly browned and fragrant). Watch them closely, as nuts burn very easily.
Remove the pecans from the oven and let stand to cool slightly, about 5 minutes.
In a food processor, combine toasted pecans, allulose, pumpkin pie spice, vanilla, and salt.
Run the food processor for a few minutes, until the nuts begin breaking down, then turn it off and scrape down the sides.
Run the food processor again, stopping occasionally to scrape down the sides, until the mixture is smooth and creamy.
Once the nut butter is as creamy as desired, transfer the mixture to a glass mason jar (a half-pint size should do), and let stand to cool completely.
When the nut butter is room temperature, put the lid on tight and store in the fridge until ready to use. This should keep for a good month or so, at minimum. If the pecan butter separates over time, that’s ok. Natural nut butters do that. Just give it a good stir to recombine before serving.
Serving Size:1 tbsp
Sugar Alcohols:2.3 g
Net Carbs [total carbs - (fiber + sugar alcohol)] :0.7 g
This content was printed from ketogenic-success.com
Direct URL: https://ketogenic-success.com/recipes/pumpkin-spiced-toasted-pecan-butter/
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