There are three secrets to great homemade almond butter. First, always roast your almonds and grind them while they're still hot. Second, always add a hefty pinch of salt. Third, don't forget a sprinkle or two of KNOW Better Sweetener to balance the subtle bitterness of the nuts. It'll add a hint of sweetness without impacting your insulin or blood sugar. Triple win.
Makes about 2 cups
2 cups raw almonds
2 teaspoons KNOW Better Sweetener
1 teaspoon kosher or sea salt
Heat oven to 350 degrees.
Spread the almonds out in an even layer on a rimmed baking sheet. Roast until lightly toasted and aromatic, about 10 minutes. Immediately transfer to a food processor and add the KNOW Better Sweetener and salt. Process, scraping down the sides of the bowl as needed, until very smooth, 6 to 10 minutes. (The almond butter will at first appear very grainy and chunky. Never fear. It will become smooth as the oils separate. If in doubt, let the processor run longer.)
Transfer the almond butter to an airtight container and let cool before refrigerating. The almond butter will keep for months in the refrigerator.