Silky homemade keto nut butter flavored with chocolate hemp protein for a boost of plant-based protein in every spoonful.
If you’ve ever considered stirring a smooth, plant-based protein powder into homemade or store-bought keto nut butter, this recipe makes it simple. It’s quick to prepare, versatile, and results in a decadent, protein-rich spread.
The key is a very smooth protein powder — avoid gritty, high-fiber varieties. For this version I used Manitoba Harvest Chocolate Hemp Pro 70 because it blends exceptionally smooth and is dairy-free and plant-based. Its lower-fiber formulation mixes easily into spreads and it’s sweetened only with organic coconut sugar, which helps keep the texture pleasant.
I’ve used hemp protein in many recipes over the years — from cakes and ice cream to porridge and more. It’s a great option when you want a dairy-free protein boost without compromising texture.
Notes and variations for this low-carb, keto-friendly recipe:
- No coffee? No problem. Skip the coffee or use decaf if you prefer. I used a decaf coffee to avoid caffeine while keeping the espresso flavor.
- Nut allergy? Swap raw almonds for raw sunflower seeds for a nut-free version with similar results.
- Want fat bombs? Pour the finished mixture into silicone molds and freeze until firm for quick keto fat bombs you can enjoy anytime.
Feast!
- 2 cups raw almonds
- 1/4 cup chocolate hemp protein powder (smooth, low-fiber)
- 1/4 cup cacao butter or coconut oil
- 2 tablespoons finely ground coffee beans (optional)
- 1-2 tablespoons cacao powder, optional for extra chocolate flavor
- 1 teaspoon alcohol-free vanilla extract
- 10 drops alcohol-free liquid stevia (or sweetener of choice)
- Pinch Himalayan rock salt
- Preheat the oven to 325°F (160°C). Spread the almonds on a baking sheet and roast for about 20 minutes, until they become fragrant. Roasting lightly helps produce a smoother, creamier butter but is optional.
- While the nuts roast, add the protein powder, cacao butter or coconut oil, ground coffee (if using), cacao powder (if using), vanilla, stevia, and salt to the bowl of a food processor.
- When almonds are done, add them to the food processor and blend until the mixture becomes drippy and smooth, about 8 minutes. You may need to stop occasionally to scrape down the sides.
- Transfer the nut butter to a mason jar, cover, and refrigerate. If you used cacao butter, the spread will firm up and become fudge-like when cold.
- Makes about 1 1/2 cups (roughly 18 servings at 1 tablespoon each). Store in the refrigerator for up to one month.
Coffee: Use regular or decaf finely ground beans, or omit entirely if you prefer no coffee flavor.
Roasting: Light roasting enhances texture and flavor. Roast on low heat until fragrant to avoid over-roasting.
Nut-free option: Substitute raw sunflower seeds for almonds in equal measure for a nut-free spread.
Coconut oil vs. cacao butter: Use coconut oil and add cacao powder for a more pronounced chocolate flavor, or use cacao butter/oil for a richer, fudge-like finish.
If you like, pour the finished mixture into silicone molds and freeze for quick fat bombs, chill it in a jar for a fudge-like spread, or simply enjoy it spooned straight from the container. This versatile nut butter works great on muffins, in smoothies, or as a high-fat snack.
When the nuts are processed to a smooth, drippy consistency, your espresso fudge protein butter is ready. Store chilled and enjoy within a month for best flavor and texture.
