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August 24, 2012

Chocolate Almond Butter – Low Carb and Gluten-Free

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The other day, my son expressed some serious boredom at his breakfast options.  I can’t say that I was particularly sympathetic to his plight, because there are about 5 different cereals (mostly gluten-free) on the go in our cupboard, and he could always make himself toast (gluten-free) instead.  He’s finally at an age where he can get his own breakfast and I love that fact.  And he loves making it, sometimes for himself and the two girls as well, so I just let him have at it.  But apparently, breakfast-making ennui has already set in and the multiple choices available to him are not enough.  I guess the novelty wears off quickly.

Now, I am not the sort of mother to indulge my child’s every whim, but putting something a little more interesting on the breakfast table seems like an easy way to make him happy.  Besides, it gave me an opportunity to make something I’d been thinking of for a while.  I’d noticed the cocoa almond butter at Trader Joe’s several times and thought it looked mighty tempting.  But I knew without even picking up the jar that it would be packed with sugar.  Not exactly what I want my kids eating first thing in the morning…or ever.  I also knew that making my own would not only be far more healthful, but less expensive and more satisfying.  Still, it was one of those things that sat on my to-do list, until my son expressed his breakfast boredom.

It doesn’t take much to whip up your own nut butters.  Really it’s just a matter of grinding the nuts, adding a little oil and whatever flavourings you want, perhaps a little sweetener too, and plopping it in a jar.  I originally just planned on cocoa powder for the chocolate, but as I taste-tested, I found that it didn’t quite seem chocolatey enough.  I could have kept on adding cocoa powder, but that would have made it far more dry.  So I figured an ounce or so of melted chocolate would amp up the flavour, and indeed it did.

And my son has a new reason to get up in the morning and make breakfast.  He loves the stuff!  So do I.  It’s hard not to just sit with the jar and a spoon and devour the whole thing!

5 from 1 vote
Print
Chocolate Almond Butter – Low Carb and Gluten-Free
Servings: 10 servings
Ingredients
  • 2 cups almonds
  • 5 tbsp almond or avocado oil
  • 1/4 cup cocoa powder
  • 1/4 cup powdered Swerve Sweetener or powdered erythritol
  • 1 oz unsweetened chocolate melted
  • 1/2 tsp vanilla extract
  • 15 drops stevia extract
  • 1/4 tsp salt
Instructions
  1. Preheat oven to 350F.
  2. Spread almonds in a single layer on a large baking sheet. Roast 7 to 8 minutes, or until lightly browned and more fragrant.
  3. Transfer almonds to a food processor and process until finely chopped. With processor running, pour oil through spout and continue to process until smooth.
  4. Add cocoa powder, powdered erythritol, melted chocolate, vanilla, stevia and salt and process until well combined.
Recipe Notes

Makes about 10 to 12 servings. Each serving has 6 g of carbs and 3 g of fiber. Total NET CARBS = 3 g.

Nutrition Facts
Chocolate Almond Butter – Low Carb and Gluten-Free
Amount Per Serving (2 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
5.7Kshares

Filed Under: Gluten Free, Low Carb, Other Desserts Tagged With: almond butter, chocolate

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Diane {Created by Diane} says

    August 24, 2012 at 11:05 am

    looks DE-licious!

    Reply
  2. Judy says

    August 24, 2012 at 11:26 am

    I think I just want to come sit in your kitchen and eat whatever you make. Wouldn’t you know it, I have a huge Costco bag of raw almonds in the freezer, and everything else I need in the pantry. Thanks for all the good food!

    Reply
    • Carolyn says

      August 24, 2012 at 3:25 pm

      Come on over! 😉

      Reply
  3. Erin @ Texanerin Baking says

    August 24, 2012 at 11:49 am

    Wow, that looks beautiful! Love how drippy it is. I’ve never added oil to my nut butters but I guess it makes sense here with the addition of chocolate. Your son is a lucky kid!

    Reply
  4. Trishie says

    August 24, 2012 at 12:36 pm

    This looks soooo good! Now I’m anxious to try this with hazelnuts and make my own Nutella!

    Reply
  5. Vicki says

    August 24, 2012 at 1:09 pm

    If Judy gets to come sit in your kitchen, can I too? I have almonds also….

    Reply
    • Carolyn says

      August 24, 2012 at 3:27 pm

      Sure, swing on by.

      Reply
  6. Jeanette says

    August 24, 2012 at 6:31 pm

    Wow, now that is a treat – my kids would be all over this!

    Reply
  7. Alison @ Ingredients, Inc. says

    August 24, 2012 at 6:46 pm

    I could eat all of this right now

    Reply
  8. Gluten Free Traveller says

    August 24, 2012 at 9:22 pm

    MMmm, that looks so delicious! I’m a huge fan of both almond butter and chocolate so I’ll definitely have to try this out. What a great idea! 🙂

    Reply
  9. Debbi says

    August 25, 2012 at 5:22 am

    Love this recipe will try it out on my son he loves chocolate spread. I wonder if hazlenut would work ok to make a homemade Nuttella. Thanks for the recipe love your site.

    Reply
  10. Debbi says

    August 25, 2012 at 5:24 am

    Just seen Trishie had same idea lol

    Reply
  11. Alice B. says

    August 25, 2012 at 3:00 pm

    Oh my! This looks and sounds so very incredible. WOW!

    Reply
  12. Kate says

    August 26, 2012 at 9:04 am

    Looks fantastic! I’d be so excited to eat breakfast if I had this.

    Reply
  13. [email protected] says

    August 26, 2012 at 3:29 pm

    Yum! This would be so good swirled in with some oats. I’m going to give this a try with hazlenuts.

    Reply
  14. foodwanderings says

    August 26, 2012 at 9:53 pm

    Love this chocolate almond butter. Absolutely scrumptious!

    Reply
  15. Gerry @ Foodness Gracious says

    August 26, 2012 at 11:51 pm

    Love the sound of this! I’m trying to give breakfast some pizazz too and I’ve noticed that my daughter, as her reading had developed, has begun telling me about all the nonsense and free offers on cereal boxes. She even quotes sentences from boxes shouting at me along the aisle “Dad, these are part of a balanced diet, can we get them?” my reply “No… they’re blue and green!” ay ay…

    Reply
    • Carolyn says

      August 27, 2012 at 6:15 am

      Kids…the ultimate target of so many of those marketing sound bites!

      Reply
  16. Kiersten @ Oh My Veggies says

    August 27, 2012 at 9:22 am

    This + a banana would be my ideal weekday breakfast. It looks so rich and delicious!

    Reply
  17. Roxana | Roxana's Home Baking says

    August 28, 2012 at 1:40 pm

    I’m so happy your son got bored with his breakfast choices, this way you had to make this amazing almond butter and share the recipe with us. Brilliant!

    Reply
  18. Erin @ Dinners, Dishes and Desserts says

    August 28, 2012 at 4:18 pm

    Oh my heavens, this looks incredible!! The perfect breakfast options for just about anyone!

    Reply
  19. Bev says

    August 28, 2012 at 5:18 pm

    Carolyn, thanks so much for the great recipes! We’re waiting for hurrican Isaac to arrive and I decided to try this chocolate almond butter. We love almond butter. WOW! THIS IS SO GOOD! I carefully measured out a serving size of 2 TBSPs, ha! could easily get carried away. What a wonderful treat!

    Reply
    • Carolyn says

      August 28, 2012 at 6:45 pm

      Oooh, boy. I hope Isaac misses you!

      Reply
  20. theSuperfoodess.com says

    September 14, 2012 at 6:23 pm

    Carolyn, you’re my hero!

    I did some swapping (guilty of this too!) and used hazelnuts, coconut oil, a pat of butter, and a little extra Swerve.
    SUPERB.

    p.s., how long do you thing it’ll stay in the fridge? And could I freeze it (you know, for moderation)?

    Reply
  21. crystal says

    September 28, 2012 at 11:46 pm

    I just made this tonight & it was good, although, I think next time I make it, I, too, will try hazelnuts instead…if they’re low enough in carbs, that is…also, I noticed on Nutella’s list of ingredients that palm oil is used, so I’m gonna give that a try, too next time I make it, as I used a sunflower oil blend tonight. either way, I’m still ecstatic to have found this recipe in the first place. I just need to buy some jars next time I get to the cracker barrel cause I was actually saving an empty Nutella container to put this in! lol

    Reply
    • Carolyn says

      September 29, 2012 at 10:13 am

      Hazelnuts are quite low carb, so that’s a good substitution. Another way to amp up the hazelnut flavour in homemade nutella is to use hazelnut oil. THat Rocks!

      Reply
  22. Catherine H. says

    December 19, 2012 at 12:20 pm

    Another winner. I wanted a chocolate almond butter recipe, and since I’m too lazy to think up my own, I said to myself, “I bet I know who’s already done the work.” Sure enough, I was right. I halved both the erythritol and the oil (used light olive), upped the stevia, added an extra half ounce of unsweetened chocolate and some chocolate extract just for kicks, and it is beautiful. I need to revisit your Nutella recipe, because it turned out too drippy for me last time, and I’ve concluded it’s because I dumped in all the oil at once instead of adding it bit by bit and testing the texture. Gotta go get some hazelnuts!

    Reply
  23. Sandra | Sandra's Easy Cooking says

    October 30, 2013 at 10:34 am

    This does look incredibly delicious! I just want a spoonful 😀

    Reply
  24. Angela says

    February 11, 2014 at 6:54 pm

    Can this be done with a good blender? I don’t have a processor.

    Reply
    • Carolyn says

      February 11, 2014 at 8:42 pm

      Not sure because I didn’t try, but it’s worth a shot!

      Reply
  25. Mary says

    September 6, 2014 at 10:11 am

    How long does a batch keep? Assuming that you refrigerate it, too? (Might be a moot question as this looks absolutely delicious!)

    Reply
    • Carolyn says

      September 6, 2014 at 3:03 pm

      At least a few weeks. In the fridge, nuts keep for quite some time.

      Reply
  26. Lisa Mac says

    June 10, 2018 at 6:54 pm

    Can you substitute almond extract for almond oil? Would the nutritional facts be the same using the extract and without the chocolate?

    Reply
    • Carolyn says

      June 10, 2018 at 9:21 pm

      Sorry, I don’t know. You will have to experiment.

      Reply
  27. Wy says

    January 28, 2020 at 8:12 pm

    5 stars
    This was great! I cheated and used costco almond butter to make mine. It was really good. I really like your blog and can’t wait to try more stuff.

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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